8 Field Skillet and No. 8 Dutch Oven. Field sizing is based on vintage cast iron conventions, so our No. 8 size means a 10 ¼" width, edge-to-edge.
Originally, cast iron was made to fit wood stoves that were commonly used for cooking in the 1800s and 1900s. There was an opening at the top that the cast iron pan sat upon, so the number was an indicator of compatibility between the pan and the type of stove it could be used with.
This is a Griswold size #8 and it measures about 10.5 inches in diameter. This example is from the large block logo era, and judging from the smooth bottom with no heat ring, it was probably produced sometime in the 1930s.
The Cast Iron Skillet (9”) has a height of 1.87” (4.75 cm), total length of 13.75” (34.9 cm), and width of 9.68” (24.6 cm). The skillet diameter is 9.21” (23.4 cm) with a cooking surface diameter of 6.81” (17.3 cm) sized for cooking 4 eggs. The 9" Cast Iron Skillet is ideal for baking pies, stir-frying, and searing.
10 Cast Iron Skillet. A skillet that's large enough to roast a chicken! That's really all you need to know.
8 Dutch Oven is factory seasoned for a naturally non-stick finish. It holds 4.5 quarts making it the perfect size for everyday baking, braising, and more. And at just 6.5 pounds, it's easy to move from the stovetop to the oven or table.
The process is actually fairly simple. To get the measurements, simply place the Frying Pan right side up on a flat surface. Then, stretch the tape measure across the center from one top side to the other. The number that you see is the correct measurement.
Griswold Cast iron Is Highly Collectible.
And this makes the ironware fun to collect for collectors and enthusiasts. So when a rare piece or size comes up for sale, it will attract the attention of many buyers and ultimately drive up the price.
8-inch pans are perfect for cooking small, single portions, or foods such as eggs and small batches of vegetables.
Field sizing is based on vintage cast iron conventions, so our No. 8 size means a 10 ¼" width, edge-to-edge. Dimensions: 10 ¼" diameter.
10 to 10.25 inches is the most popular size. Skillets this size can handle one to two steaks at a time, or up to four chicken thighs, ideal for a family of four. They can be heavy, but they're less hefty than larger cast iron skillets.
6 Cast Iron Skillet. This 8 ⅜ inch skillet is perfect for scrambled eggs for two, a single grilled sandwich, or a small batch of cornbread.
Robert says a quick way to determine if the pan is early or pre-20th century is to look for a gate mark on the bottom side. “A gate mark looks like a slash and was a by-product of older iron casting methods,” he explains.
Wagner Ware #8 Cast Iron SKILLET 1088F 10" Diameter x 3" Deep Sits FLAT USA Made.
Griswold Manufacturing (/ˈɡrɪzwɔːld, -wəld/) was an American manufacturer of cast-iron kitchen products founded in Erie, Pennsylvania, in business from 1865 through 1957. For many years the company had a world-wide reputation for high-quality cast-iron cookware.
The most sought after Wapak cast iron are the pans with the “Indian head" medallion on them, which was produced from 1903-1926. The rarest and most collectible is the #4 skillet--until recently.
Why Griswold is Superior. Griswold pans, like many other vintage cast iron brands, were made with quality craftsmanship. After casting, they went through an additional step called polish-grinding, resulting in a silky-smooth surface. This not only allows for easier seasoning but also ensures an even cooking experience.
They are available in different colors, handles, materials, and make, such as non-stick frying pans. The Frying Pan (8”) has a pan height of 1.75” (4.45 cm), handle height of 2.75” (7 cm), total width of 15.35” (39 cm), and diameter of 8.5” (21.6 cm).
8 Cast Iron Skillet 10.5 Inch Frying Pan 704N 704 N Erie PA 10.5”
A Dutch oven can stand in for a deep fryer when you need a large amount of oil. The pan stays hot so the time it takes to come back to the perfect frying temperature after you drop some food into the oil is shorter than if you were using a thin pan.
Traditional cast-iron dutch ovens are sturdy and durable. They should be seasoned before they are used and should only be cleaned with hot water. Just like their enameled counterparts, traditional cast-iron dutch ovens can be used on the stovetop or in the oven.