To measure a cast iron skillet, measure the top inside rim diameter from edge to edge, excluding the pour spouts and handles. This top-rim measurement defines the skillet’s official size (e.g., 10 inches).
A #8 cast iron skillet typically measures 10.25 to 10.5 inches in top diameter, with a cooking surface of about 8.75 to 9 inches and a depth of 2 inches.
The numbers correlate to the size of ports on antique wood stoves as cast iron cookware and wood stoves often went hand in hand. The number 4 is traditionally a top diameter 7" skillet. Total Weight: 2 lbs.
A 10-inch skillet is generally considered a medium-sized or "standard" everyday pan rather than a large one. It is the most versatile size for1–3 people, while 12-inch or larger pans are considered large, ideal for families or batch cooking.
A No. 7 cast iron skillet typically measures 9.75 inches in diameter across the top rim and has an interior cooking surface of about 8.25 inches, with a depth of roughly 2 inches. This vintage-style pan usually weighs around 3 to 3.5 pounds.
To measure a cast iron skillet, measure the top inside rim diameter from edge to edge, excluding the pour spouts and handles. This top-rim measurement defines the skillet’s official size (e.g., 10 inches).
We recommend a 10.5 inch cast iron skillet for most people. A 10- to 10.25-inch skillet will serve most people well—it's the perfect size for frying up some eggs, flipping a few pancakes, or searing steaks.
Avoid traditional non-stick pans with worn coatings or synthetic "forever chemicals" (PFAS), as well as unlined copper and reactive aluminum. Scratched or overheated pans release toxic fumes or leach heavy metals into your food.
The most sought-after cast iron skillets fall into three distinct categories: premium modern artisan pans, luxurious enameled options, and elusive vintage "holy grail" collectibles.
A 12-inch cast iron skillet typically measures about 12 to 13.5 inches in rim diameter, 1.5 to 2.5 inches deep, and 7.5 to 8.5 pounds in weight. The flat cooking surface at the bottom is usually 9.5 to 10.75 inches across, making it ideal for large family meals.
On cast iron, the number 8 indicates the mold size, originally corresponding to the size of the eye (hole) in a wood-burning stove. It does not mean the pan is 8 inches wide.
A number 6 cast iron skillet typically measures about 8.5 inches in diameter at the top rim and has a cooking surface of roughly 7 inches. The vintage numbering system originally corresponded to the size of the eye on a wood-burning stove.
Yes, old cast iron can be highly valuable, particularly as collectible cookware. While raw scrap iron is only worth about $0.06 to $0.08 per pound, well-maintained antique and vintage pieces—especially those made by sought-after makers—routinely sell to collectors for anywhere from $𝟓𝟎 to over $𝟏,𝟎𝟎𝟎.
On the con side, cast iron is extremely heavy and not that easy to take care of (at least until it's older and well-seasoned). Carbon steel pans are similar in function, but around 25% lighter.
To measure a cast iron skillet, measure the top inside rim diameter from edge to edge, excluding the pour spouts and handles. This top-rim measurement defines the skillet’s official size (e.g., 10 inches).
A No. 7 cast iron skillet typically measures 9.75 inches in diameter across the top rim and has an interior cooking surface of about 8.25 inches, with a depth of roughly 2 inches. This vintage-style pan usually weighs around 3 to 3.5 pounds.
A standard vintage or antique #5 cast iron skillet measures roughly 8 inches in top rim diameter with a 6.5 to 7-inch cooking surface. It typically weighs about 3 pounds and is ideal for cooking 2 to 3 eggs, searing a single steak, or baking cornbread.
The numbers on cast iron pans are legacy size codes that date back to 19th-century wood-burning stoves. Originally, the number (like 3, 5, or 8) indicated which specific "eye" or burner hole the pan was designed to nest into.
Sizes for Different Cooking Methods
Sautéing: This method requires quick cooking over high heat. Consider a medium-sized pan, around 10 inches, to allow food to cook evenly without being overcrowded. Frying: For deep frying, larger pans with deep sides, such as a 12-inch pan, are recommended.
The numbers correlate to the size of ports on antique wood stoves as cast iron cookware and wood stoves often went hand in hand. The number 10 is traditionally a top diameter 11.5" skillet.
A vintage or antique #9 cast iron skillet typically measures 11 to 11.5 inches in diameter, boasting a cooking surface of about 9.5 inches. This vintage sizing differs from modern standard pans.