No.16 Double-Handled Skillet, Factory Second
Factory second, full performance, two handles for real weight.
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This is the No.16, Field’s biggest skillet, sold as a factory second. That means somewhere on the casting there’s a flaw in the finish, a pour line, a spot the polish missed, nothing that changes what happens when it hits heat. The second handle isn’t decoration. A pan this size loaded with a chicken or a stack of chops gets heavy fast, and one wrist alone isn’t enough to move it safely from stove to oven to table. You get the same iron, the same mass for holding heat through a long sear, at a lower cost because the flaw is cosmetic, not structural. Season it, work it, let it earn the marks it’s going to get anyway.
Price we've observed
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Halve a small cabbage through the root so it holds together and cook it cut-side down, slowly, until the face is deep brown. Dry heat on a cut surface brings out a sweetness boiling never gets near.
A pan this size lives for the move from stovetop to oven, and that move is where a single handle fails you. Two handles mean two hands, even grip, less chance of a hot skillet tipping on the way to a sheet pan of resting meat. On the line or at home, the No.16 earns its spot doing the job most pans can't: searing enough protein for a full table in one go, holding oven heat without warping, and shrugging off the kind of daily use that would show on a pan you babied. The factory-second mark on the finish doesn't touch any of that.