If you've spent any time hunting through antique shops or scrolling through online auctions, you've likely realized that a griswold cast iron size chart is basically your best friend. There is nothing more frustrating than eyeing a beautiful vintage skillet from across a crowded flea market, only to realize you have no idea if it's the size you actually need for your morning eggs. You see a big "8" on the bottom and think, "Great, an 8-inch pan," but then you get it home and realize it's actually over ten inches wide.
The numbering system used by Griswold can be a bit of a head-scratcher for newcomers. Back in the day, those numbers weren't actually measurements of the pan's diameter in inches. Instead, they referred to the size of the burner holes on old wood-burning stoves. If you had a #8 stove eye, you bought #8 pans to fit perfectly inside it. Since most of us aren't cooking over wood-fired pits anymore, we have to do a little bit of translation to figure out what those vintage numbers mean in modern terms.
Deciphering the Skillet Numbers
Most people are looking for skillets when they go down the Griswold rabbit hole. It's the bread and butter of the Erie, Pennsylvania, company's history. If you look at a standard griswold cast iron size chart, you'll notice that the numbers usually run from #0 all the way up to #14, with a few massive outliers like the legendary #20 that looks more like a bathtub than a frying pan.
The most common size you'll find is the #8. It's the "Goldilocks" of pans—not too big, not too small. A #8 skillet usually measures about 10.5 inches across the top. If you're looking for something for a single person or just for searing a single steak, the #3 (roughly 6.5 inches) or the #5 (about 8 inches) are your go-to options.
Here is a quick breakdown of what you can usually expect when you see those numbers stamped on the back:
- #0: Approximately 4 inches (extremely rare and mostly for display or toys)
- #2: Approximately 6 inches (very rare and pricey)
- #3: Approximately 6.5 inches
- #4: Approximately 7 inches
- #5: Approximately 8 inches
- #6: Approximately 9 inches
- #7: Approximately 9.75 inches
- #8: Approximately 10.5 inches
- #9: Approximately 11.25 inches
- #10: Approximately 12 inches
- #11: Approximately 12.5 inches
- #12: Approximately 13.5 inches
- #14: Approximately 15 inches
Keep in mind that these measurements are usually taken from rim to rim across the top. The actual cooking surface—the flat part on the bottom—is always going to be about an inch or two smaller than the top diameter.
Why Some Sizes Are Harder to Find
You might notice while browsing that you see a million #8s and #3s, but almost never see a #4 or a #11. That isn't just bad luck. It turns out that some sizes just weren't that popular back when these were being manufactured. The #8 was the standard for most families, so Griswold cranked them out by the thousands.
The #4 skillet, for example, is a bit of a unicorn. It's only marginally bigger than a #3 and smaller than a #5, so most people back then didn't see the point in owning one. Because they didn't sell well, Griswold didn't make as many. Today, that makes them "collector's items," which is code for "you're going to pay a lot more for it." If you're just looking for a pan to cook with, stick to the common sizes. If you're trying to complete a full set, get ready for a long and expensive hunt for those middle-of-the-road numbers.
Dutch Ovens and Roasters
The numbering system gets even more interesting when you move away from skillets and into Dutch ovens. A #8 Dutch oven doesn't necessarily have the exact same diameter as a #8 skillet, though they are usually designed to use the same size lid. This was a stroke of genius by Griswold; if you owned a #8 skillet and a #8 Dutch oven, you only needed one lid to fit both.
When you're looking at a Dutch oven on a griswold cast iron size chart, you also have to consider the depth. While a #8 skillet is standard, a #8 Dutch oven is a heavy-duty piece of equipment that can hold several quarts of stew. Generally, a #8 Dutch oven is about 10 to 11 inches wide and about 4 inches deep. As the numbers go up, the volume increases significantly. A #10 Dutch oven is a beast, often used for large family gatherings or camping trips.
The Secret of Pattern Numbers
One thing that trips up a lot of people is the small three- or four-digit number usually found below the size number. For example, you might see a "710" on a #8 skillet. Don't let this confuse you—that isn't the size. That's the pattern number.
Griswold used these numbers to keep track of the specific metal molds (patterns) used in the foundry. If a mold broke or wore out, they knew exactly which pattern number to reference to create a replacement. For us today, it's just a great way to verify that a piece is authentic. If you see a pan that claims to be a #8 but has a pattern number that belongs to a #3, you know something fishy is going on.
Large Block vs. Small Block Logos
When you're looking at your size chart, you should also pay attention to the logo style, as it can slightly affect the physical weight and feel of the pan, even if the diameter is the same.
The Large Block Logo (LBL) pans were generally made earlier (roughly 1920–1940). These are often considered the "top tier" by collectors because they are beautifully machined and surprisingly light. The Small Block Logo (SBL) pans came later (1940–1957). While they are still fantastic pans and far better than most modern cast iron, they are sometimes a bit heavier or have a slightly different handle design.
Even though the griswold cast iron size chart stays consistent across these eras, the "feel" of a #8 LBL vs. a #8 SBL is different. If you have smaller wrists or prefer a more nimble pan, the older Large Block versions are worth the extra search.
How to Measure Your Pan Properly
If you've got an old pan and you're trying to figure out where it fits on the chart, don't just guess. Take a measuring tape and measure from the inside rim to the inside rim across the top. Don't include the pouring spouts in your measurement!
Also, check the bottom for a "heat ring." This is a raised rim of iron around the outer edge of the base. Older Griswold pans usually have these, while later models have a "smooth bottom." While the heat ring doesn't change the size, it does change how the pan sits on a modern glass-top stove. If you have a flat induction or glass stove, a smooth-bottom pan is usually a safer bet to avoid scratching or uneven heating.
Finding the Right Fit for Your Kitchen
At the end of the day, the reason people obsess over the griswold cast iron size chart isn't just about collecting; it's about utility. These pans were built to last forever. I've seen #8 skillets that have been passed down through four generations and still look like they just came off the factory floor in Erie.
If you're just starting your collection, I always recommend starting with a #8 and a #3. The #8 will handle your dinners, and the #3 is perfect for melting butter, frying a single egg, or making a personal-sized cornbread. Once you get a feel for those, you'll know exactly which size you want to hunt for next. Just keep that chart handy, and you'll never end up with a pan that's too big for your burner or too small for your steak.