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.
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.
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 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.
Field cast iron cookware matches traditional vintage sizing conventions, where the “number” corresponds not to diameter in inches, but to the burner ring size on an old-fashioned wood-burning stove. That means a 7 quart No. 10 Dutch Oven is actually wider than 10 inches.
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.
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.
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.
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.
8" Frying Pan
Commonly used for: Single servings (like one fried egg, steak, or chicken breast), making thick, fluffy omelettes (the eggs are forced upward due to the smaller cooking surface), sautéing vegetables for a side dish. Total diameter: 8.5 inches.
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.
Lodge Cast Iron is the oldest and longest-running cast iron manufacturer in the United States. Originally called Blacklock, founder Joseph Lodge fired up a long-dormant railroad foundry in South Pittsburg, Tennessee in 1896.
Irons are customarily differentiated by a number from 1 to 10 (most commonly 3 to 9) that indicates the relative angle of loft on the clubface, although a set of irons will also vary in clubhead size, shaft length, and hence lie angle as the loft (and number) increase.
Grey cast iron is characterised by its graphitic microstructure, which causes fractures of the material to have a grey appearance. It is the most commonly used cast iron and the most widely used cast material based on weight.
"A lot of cast iron today is produced in 90 minutes," says Powell. "But at the turn of the 20th century, cast iron would sit in molds for upwards of 48 hours before then being tumbled for 24 hours." As a result, vintage cast iron was incredibly smooth.
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.
The difference between a well-seasoned Griswold and a modern Lodge pan is like night and day—Griswold pans release food effortlessly, are lighter to handle, and can hold their seasoning for years.
In 1957 Randall's Wagner division acquired Griswold Manufacturing from McGraw-Edison. In 1959 Randall was itself acquired by Textron. Textron sold the Wagner and Griswold lines to General Housewares Corporation (GHC) in 1969.
8 Cast Iron Skillet 10.5 Inch Frying Pan 704N 704 N Erie PA 10.5”
Many rafters use the “Three Up, Three Down” rule, which means that you have three extra pieces of coal on top of the Dutch oven and three fewer underneath. As heat rises, you could easily burn the food if you place too many below.
Oftentimes, the letters and numbers you'll find on the bottom of a vintage pan denote a pattern number or correspond to a particular cooking surface on a stove the pan might've been sold with, and unusual notches could be a maker's mark incorporated into the piece to identify the actual person who crafted it.