Skillet & Stove

Lodge Cast Iron Identification

There is no Lodge dating chart, because Lodge has never published one. What it does publish is a dated company timeline — and seven of those dates tell you whether a pan is older or newer than they are.

By Stephen V.Last updated How we pick

How this is funded: we earn a commission if you buy through our links, at no extra cost to you. It never changes which pan we recommend, and we’ll happily tell you to keep the skillet you already own. Full disclosure.

Start with this: Lodge does not publish a dating chart, and the usable substitute is its own company timeline. Seven dates on it function as before-and-after tests, and the sharpest one is 2002 — the year Lodge finalised seasoning its pans at the foundry, which it calls an industry first. A Lodge skillet sold bare, with instructions telling you to season it yourself, is older than 2002. A Lodge that arrived black and ready to cook is newer. That single fact places more pans than any logo comparison will.

This page is the Lodge entry in the same series as our Griswold, Wagner and unmarked panguides, and it is the easiest of the four — because Lodge is still in business, still in the same town, and publishes its own history with dates attached.

The seven anchors, from Lodge’s own timeline

1896 — Blacklock Foundry

Joseph Lodge, who had settled in South Pittsburg, Tennessee in 1877, started the Blacklock Foundry in 1896, making “a wide range of cast iron products, including cast iron cookware”. Lodge dates its own company to this year: “making heirloom-quality cookware and accessories since 1896”.

May 1910 — the fire, and the name

Blacklock burned down in May 1910. Lodge’s account: “Just three months after the fire, the company was reborn down the road as the company we know today: Lodge Cast Iron.” So the companyname Lodge Cast Iron begins in 1910 — which matters for the Blacklock confusion below.

The 1930s — the gnomes

Through the Depression, Lodge kept the foundry working by casting novelty items: “cast iron garden gnomes and animals were produced and sold to keep workers employed”. If you have inherited a cast iron Lodgeornament rather than a pan, this is its era.

1950–1965 — hand-pouring ends

This is the most useful anchor for an old skillet. Lodge converted “from a hand-pour operation to an automated molding process” over this period: it bought the second Disamatic molding machine in the United States in 1964 and in 1965 became “the first American Company to use the Disamatic on U.S. soil”. A Lodge from a hand-poured mould therefore predates the mid-1960s. Hand-poured and machine-moulded pans differ in how the casting was gated and finished, which is exactly the kind of feature our unmarked-pan guide reads for era.

1973 — the egg-in-a-skillet logo

“Created in 1973, the simple black skillet frying a single egg was destined to become an iconic symbol of American-made cast iron cookware”, and Lodge says “the same skillet icon is still in use today”. Packaging or printed material carrying that icon is 1973 or later. Note what this dates and what it does not: the logo, not the casting’s raised lettering.

2002 — foundry seasoning

The sharpest line in the whole timeline. Lodge’s president led the initiative to season every piece at the foundry; “In 2002, the process was finalized, and Lodge debuted seasoned cast iron. It was an industry first that has since become the industry standard.” Its myths page describes the process: “We spray a thin layer of vegetable oil onto the surface and bake it at a high temperature in a large oven to season the cookware before it leaves the foundry.”

Practical test: if the pan or its paperwork tells you to season it before first use, you are before 2002. If it says it is ready to cook on, you are after. This is also why a 1990s Lodge in a cupboard often looks grey and unloved while a 2010s one looks black — one of them was sold naked.

2005, 2013, 2017, 2019 — the product lines

  • 2005:Lodge entered the porcelain-enamel market. Any Lodge enameled piece is 2005 or later. Its enamel is made in China or Vietnam, unlike the Tennessee bare iron — see our Lodge enamel review.
  • 2013:seasoned carbon steel. A Lodge carbon steel pan is 2013 or later, and it is not cast iron at all — cast iron vs carbon steel explains the difference.
  • 2017: a second foundry, nicknamed 3rd Street, raised capacity by 75%.
  • July 11, 2019:the Blacklock line launches — triple seasoned, cast thin for “a weight reduction of up to 25%”, with a cool-V handle cutout. Covered in Blacklock vs Classic.

The Blacklock trap

If your pan says Blacklock, do not assume it is from the 1896–1910 foundry. Lodge revived the name in 2019 for its premium line, describing it as “inspired by our original Blacklock Foundry” and promising a triple-seasoned surface that “feels like cooking on vintage cast iron”. The modern pans are thin, slick, clearly machine-finished in appearance, sold in 7, 10.25 and 12-inch sizes, and carry modern SKU markings and a PFAS-free claim. A genuinely turn-of-the-century foundry pan would show its age in the casting and the wear, not in a crisp feature list.

Bringing an old Lodge back, or buying a new one

Ranked on published specs, build and buyer fit. Select a row to jump to the full write-up. We haven’t cooked in all of these — here is exactly what we do instead.

#ProductBest forPrice
1
TOPULORS 316L Stainless Chainmail Scrubber (8 x 6 in)

TOPULORS 316L Stainless Chainmail Scrubber (8 x 6 in)

A rectangle of stainless chain mail, and the single most useful cleaning tool a cast iron kitchen can own. What earns it the slot over the branded pads is that the listing publishes the one spec that matters — 316L stainless, the low-carbon, more corrosion-resistant grade — while Lodge's own chainmail pad, at several times the price, publishes no steel grade at all.

Best for cleaning an old pan
$6.39 · View on Amazon

$6.999% off

Price as of October 17, 2026. #ad How we’re funded

2
Lodge Cast Iron Seasoning Spray (8 oz)

Lodge Cast Iron Seasoning Spray (8 oz)

Canola oil in a pump bottle from the company that made most of the cast iron in America, and the most useful branded product here for one specific reason: a spray lays down a thinner film than a hand and a paper towel do. Too much oil is the single most common seasoning mistake, and this is the only thing on the page that makes that mistake harder to make.

Best for re-seasoning it
$9.93 · View on Amazon

Price as of October 17, 2026. #ad How we’re funded

3
Lodge Classic 10.25-inch Skillet

Lodge Classic 10.25-inch Skillet

The pan most people should buy and stop thinking about. Pre-seasoned, made in the USA, oven-safe to anything, and about $25 — the value is so lopsided that the expensive pans have to justify themselves against it, not the other way around.

Best new Lodge
$24.90 · View on Amazon

Price as of October 17, 2026. #ad How we’re funded

4
Lodge Blacklock 12-inch Lightweight Skillet (BL39SK)

Lodge Blacklock 12-inch Lightweight Skillet (BL39SK)

Lodge's lightweight line in the only single-pan size Amazon still stocks. At a maker-published 6.14 lb it takes nearly two pounds off Lodge's own 12-inch classic — a twelve-inch pan that weighs within a pound of a classic 10.25-inch, for roughly double that pan's price.

Closest to a vintage surface
$79.95 · View on Amazon

Price as of October 17, 2026. #ad How we’re funded

The picks in full

#1Best for cleaning an old pan

TOPULORS 316L Stainless Chainmail Scrubber (8 x 6 in)

A rectangle of stainless chain mail, and the single most useful cleaning tool a cast iron kitchen can own. What earns it the slot over the branded pads is that the listing publishes the one spec that matters — 316L stainless, the low-carbon, more corrosion-resistant grade — while Lodge's own chainmail pad, at several times the price, publishes no steel grade at all.

Strengths

  • Publishes its steel grade (316L), which the premium branded pads do not
  • Costs a fraction of the branded chainmail and does the same job
  • Rinses clean, goes in the dishwasher, and hangs on a ring by the sink

Trade-offs

  • No country of manufacture published, and no maker site to check it against
  • No warranty published, so it is a disposable purchase rather than a lifetime one
  • A flat sheet with no silicone core is harder on your fingers than a padded pad
  • Lean on any chainmail hard enough and it takes loose seasoning off with the food
What it is316L stainless chain mail, dishwasher safe, hanging ring
MaterialStainless steel
Size8 x 6 in rectangle
Weight0.33 lb
Heat ratingNot published
Made inNot published
WarrantyNot published

Spec note. Read from the listing on 2026-09-04, which publishes 316L stainless construction, an 8 x 6 inch rectangle (a 7-inch round version is sold under the same listing), soldered and handmade construction, and dishwasher-safe use. No country of manufacture, no warranty and no heat rating are published, so all three read 'Not published'. There is no manufacturer site for this seller, so unlike the Lodge items on this page the listing is the only source there is.

Specs read from the manufacturer and product listing, on September 4, 2026. “Not published” means the maker doesn’t state that figure.

#2Best for re-seasoning it

Lodge Cast Iron Seasoning Spray (8 oz)

Canola oil in a pump bottle from the company that made most of the cast iron in America, and the most useful branded product here for one specific reason: a spray lays down a thinner film than a hand and a paper towel do. Too much oil is the single most common seasoning mistake, and this is the only thing on the page that makes that mistake harder to make.

Strengths

  • Lodge states 100% canola oil with no additives and no propellants
  • A pump spray lays down a thinner film than wiping it on by hand
  • Made in the USA by the maker of the pan most readers already own

Trade-offs

  • Canola oil in a bottle costs a fraction of this per fluid ounce
  • 8 fl oz at spray-bottle pricing is not a value buy
  • Still needs wiping back after spraying — the spray is not the whole job
FormSeasoning oil
Size8 fl oz
What's in it100% canola oil, no additives or propellants
Made inUSA

Spec note. Listing publishes part number A-SPRAY, an 8 fl oz size and 100% canola oil with 'no additives or propellants'. Lodge's own listed method is the same three steps as its care guide: hand wash with a little soap, dry promptly and thoroughly, then rub a light layer on and wipe the surface until no oil residue remains — worth quoting because that last clause is the step people skip. Lodge states its products are made in the USA and are PFOA- and PTFE-free.

Specs read from the manufacturer and product listing, on September 3, 2026. “Not published” means the maker doesn’t state that figure.

#3Best new Lodge

Lodge Classic 10.25-inch Skillet

The pan most people should buy and stop thinking about. Pre-seasoned, made in the USA, oven-safe to anything, and about $25 — the value is so lopsided that the expensive pans have to justify themselves against it, not the other way around.

Strengths

  • Around $25 for a lifetime pan — nothing else here is close on value
  • Made in the USA and sold pre-seasoned, so it cooks the day it arrives
  • Thick walls hold heat well for searing

Trade-offs

  • Slightly pebbled cooking surface (it smooths with years of use)
  • Short handle gets hot and gives little leverage for 5+ lb of iron
  • Heavier than the machined 'heirloom' pans
MaterialBare cast iron
Diameter10.25 in
Weight5.36 lb
Oven-safe toAny oven temp
Induction-readyYes
Made inUSA
WarrantyLifetime (Made Right)

Spec note. Lodge's published weight is 5.36 lb for the 10.25-inch. It ships pre-seasoned from the foundry, so it's usable immediately — you just keep the seasoning up. Bare iron has no upper oven-temperature limit.

Specs read from the manufacturer and product listing, on July 20, 2026. “Not published” means the maker doesn’t state that figure.

#4Closest to a vintage surface

Lodge Blacklock 12-inch Lightweight Skillet (BL39SK)

Lodge's lightweight line in the only single-pan size Amazon still stocks. At a maker-published 6.14 lb it takes nearly two pounds off Lodge's own 12-inch classic — a twelve-inch pan that weighs within a pound of a classic 10.25-inch, for roughly double that pan's price.

Strengths

  • 1.75 lb lighter than Lodge's 12-inch classic (6.14 lb against 7.89 lb, both maker-published)
  • Triple-seasoned from the foundry and given an extended raised handle that stays cooler longer
  • Still made in the USA, still covered by Lodge's Made Right lifetime warranty

Trade-offs

  • Thinner walls store less heat than the heavy classic — the trade shows up on the second steak
  • Roughly double a classic 12-inch, and the most expensive Lodge skillet in this registry
  • Twelve inches overhangs a normal burner, and six pounds is still a two-hand lift when full
MaterialBare cast iron
Diameter12 in
Weight6.14 lb
Oven-safe toAny oven temp
Induction-readyYes
Made inUSA
WarrantyLifetime (Made Right)

Spec note. Read from Lodge's own Blacklock skillet page at the 12-inch variant on 2026-10-12: SKU BL39SK, 19.19 x 12.95 x 2.25 in, 6.14 lb, made in the USA, triple seasoned with 100% natural vegetable oil, cast thin and light, extended raised handle, usable on any stovetop including induction as well as oven, grill and campfire, made without PFAS, Made Right warranty, hand wash / dry / oil. The Amazon listing (B085W1Y6X2) publishes a lighter item weight, 5.6 lb, and different overall dimensions (16.6 x 14.4 x 3 in); both are stated here and the MAKER's figures are the ones in the table. Lodge publishes no flat cooking-surface figure for this pan, so that row reads 'Not published'. On the same date Lodge still listed the 10.25-inch Blacklock (BL96SK) direct at a now-published 4.61 lb, but Amazon carried no listing for it in any form — which is why this slot is the 12-inch. Bare iron has no upper oven-temperature limit.

Specs read from the manufacturer and product listing, on October 12, 2026. “Not published” means the maker doesn’t state that figure.

What this page will not do

It will not give you a mark-by-mark chart, because Lodge has not published one and we are not going to invent one. This is the same position we took on Wagner, where the Wagner and Griswold Society publishes a dated chart for Griswold and nothing equivalent for Wagner: the honest page gives the anchors that exist and says plainly where they stop.

Three specific claims circulate about dating Lodges that we have found no primary source for, and so will not repeat as fact: that a particular count of notches in the heat ring maps to a particular decade; that specific logo fonts map to specific year ranges; and that the presence or absence of a raised ring reliably dates a pan to within a few years. Some of that may well be broadly true. None of it is published by Lodge or by the society in the form of a dated key, and an identification page that guesses is worse than one that stops.

What the society does publish is the practical craft — cleaning and restoring old iron, era features, and forum threads where its own moderators work through individual pans in public. For a pan you cannot place, that is the place to take it.

Once you have dated it: use it

The good news about a vintage Lodge, as against a vintage Griswold, is that it is not precious. It is the same alloy, from the same town, under the same warranty philosophy as the pan on the shelf today, and the right thing to do with it is cook in it. A pan that arrives rusty needs the rust off and the seasoning rebuilt: how to remove rust from cast iron, how to restore cast iron and how to season a cast iron skillet cover the sequence, and how to tell if cast iron is seasoned tells you when to stop.

And if the appeal of the old pan is its smooth cooking surface rather than its age, that is purchasable new — best smooth cast iron skillets ranks the milled pans, and should you sand a cast iron skillet smooth explains why grinding a modern Lodge is the expensive way to get there.

Frequently asked questions

How can I tell how old my Lodge cast iron skillet is?

Use Lodge's own dated timeline as a set of before-and-after anchors rather than looking for a chart that does not exist. The most useful: a pan sold unseasoned predates 2002, because that is the year Lodge finalised foundry seasoning; a pan from a hand-pour mould predates the mid-1960s, because Lodge's conversion to automated Disamatic molding ran from 1950 to 1965; an enameled piece is 2005 or later; a Blacklock-branded modern piece is July 2019 or later.

Is there a Lodge cast iron markings chart?

Not from Lodge. We looked across Lodge's own site and it publishes a company history, product pages and care guidance — no mark-by-mark dating key. That is a real difference from Griswold, where the Wagner and Griswold Society publishes a dated skillet chart. Any Lodge "markings chart by year" you find online is somebody's reconstruction, and we are not going to launder one into a table.

What is Blacklock, and is my Blacklock pan antique?

Both can be true, so check the pan. Blacklock Foundry is the business Joseph Lodge started in 1896, which burned down in May 1910 and was rebuilt three months later as Lodge Cast Iron. Blacklock is ALSO the name of the premium lightweight line Lodge launched on July 11, 2019 — triple seasoned, cast thin, with a cool-V handle cutout. A clean, thin, slick, modern-looking pan marked Blacklock is the 2019 line, not a 1900s antique.

What do the numbers on an old Lodge pan mean?

They are size numbers from the old US stove-eye convention, not inches — a No. 8 skillet measures about 10.625 inches across the top, not 8. Lodge sells in inches today. The full measured chart, and the difference between a size number and a pattern number, is in our guide to the numbers on cast iron.

Does "Made in USA" on the bottom date a Lodge pan?

Not usefully, no. Lodge has cast its iron in South Pittsburg, Tennessee since 1896 and still operates two foundries there, so a USA mark is consistent with the whole span of the company's history. The one thing it does separate is the bare iron from the enamel: Lodge's enameled line, introduced in 2005, is made in China or Vietnam, which Lodge states on its own product pages.

Is an old Lodge pan worth more than a new one?

As cookware, rarely — an old Lodge is the same iron as a new one and usually needs cleaning and re-seasoning. As a collectible, it depends on rarity and condition in ways we do not publish prices for, and we do not estimate secondhand values anywhere on this site. The collectors' society and its forums are the right place for valuation questions.

My pan has no marks at all. Can you tell me who made it?

You can date an unmarked pan and you cannot attribute it with confidence — that is the honest ceiling, and it is the subject of our unmarked cast iron page. The gate mark, the heat ring, the wall thickness and the handle shape all narrow the era. The maker usually stays a judgement call, even for the people who do this for a living.

Should I restore an old Lodge or buy a new one?

Restore it if it is sound — no cracks, no warping, no pitting through the cooking surface. Rust is not damage: Lodge's own position is that a rusted pan is not ruined and the fix is to scrub the area and re-season. Buy new if the pan is cracked, badly pitted or so warped it rocks on a flat cooktop, because none of those is repairable.

Sources

  • Lodge Cast Iron — About Lodge (company history timeline) — Lodge's own dated timeline, and the only dating anchors the maker itself publishes: 1877, Joseph Lodge settles in South Pittsburg, Tennessee; 1896, "Joseph Lodge started the Blacklock Foundry"; May 1910, fire destroys Blacklock and "Just three months after the fire, the company was reborn down the road as the company we know today: Lodge Cast Iron"; the 1930s, novelty items including cast iron garden gnomes and animals keep the foundry working; 1950-1965, conversion from "a hand-pour operation to an automated molding process" - Lodge buys the second U.S. Disamatic molding machine in 1964 and in 1965 becomes "the first American Company to use the Disamatic on U.S. soil"; 1973, the logo of "the simple black skillet frying a single egg" is created and "the same skillet icon is still in use today"; 1994, coal-fired cupola furnaces replaced with electro-magnetic induction melting; 2002, Bob Kellermann's foundry-seasoning initiative is finalised and "Lodge debuted seasoned cast iron. It was an industry first"; 2005, Lodge enters the porcelain-enamel market; 2013, seasoned carbon steel; 2017, a second foundry (3rd Street) raises capacity 75%. The page also states Lodge "has been making heirloom-quality cookware and accessories since 1896" and operates two foundries in South Pittsburg. Lodge publishes NO mark-by-mark dating chart anywhere on its site (accessed October 17, 2026)
  • Lodge Cast Iron — 10 Myths About Cast Iron Cookware, Busted! — Lodge's own myth-by-myth position. On soap: "Myth: You can't use soap to clean cast iron cookware. Fact: Soap isn't necessary, but you can use mild dish soap to clean cast iron. The seasoning on Lodge cast iron is fairly resilient and can withstand a little bit of soap, water, and a good scrub with a brush." On utensils: "Cast iron is the most durable metal you'll ever cook with. That means any utensil is welcome - silicone, wooden, and even metal." On glass tops: Lodge "is safe for use on various heat sources, including glass-top stoves. Simply handle with care on the stovetop - do not slide, and always remove from the stovetop after cooking." On factory seasoning: "We spray a thin layer of vegetable oil onto the surface and bake it at a high temperature in a large oven to season the cookware before it leaves the foundry." On acid: "These foods, in small quantities, are just fine to cook in brand new cookware. But large amounts of very acidic or alkaline foods can break down the seasoning when cooked for extended periods of time." On durability: "cast iron will break before it bends and should still be treated with care like any other piece of cookware." On the finish: "Lodge seasoning is 100% natural. The oil is baked on during the manufacturing process, and the black patina that remains is a carbon deposit left by the oil on the skillet." On induction: any heat source "indoors or outside, except the microwave", with a bridge element wanted for double-burner pieces (accessed October 17, 2026)
  • Lodge Cast Iron — Meet Blacklock, Lodge's Premium Line of Cast Iron Cookware (July 11, 2019) — Lodge's own launch announcement for Blacklock, dated July 11, 2019, and the only place Lodge publishes what the line changes against its classics. On weight: "we poured our proprietary recipe of iron as thin as we could and tested below established limits to determine the exact measurement for optimum weight without sacrificing any of the quality or durability" and "Blacklock has a weight reduction of up to 25%". On seasoning: "With Blacklock, we've baked three layers of seasoning onto each piece so the cookware arrives naturally nonstick" and "The result is similar to a well-loved, well-used cast iron pan the first time you use it"; against the classics, "With classic cast iron pans, some foods may strip the seasoning on the first few uses. With triple seasoned iron, your cookware is far more resilient." On the handle: it has "a cool-V cutout in the center of the handle, which reduces the amount of iron in the handle to allow air to flow and keep it cooler longer", with Lodge's own caveat in parentheses - "(Note: It is still made of iron, so prolonged use on a hot surface-or in the oven-will eventually heat up the handle.)" Also "spatula-friendly sloped walls", and the historical note that "In 2002, Lodge was the first to introduce foundry-seasoned cast iron to the market" (accessed October 17, 2026)
  • Lodge Cast Iron — Blacklock Skillet (BL63SK / BL69SK / BL39SK) — Lodge's own page for the Blacklock skillet, sold in 7, 10.25 and 12-inch sizes from one listing. Published feature list: "Made in the USA", "Triple seasoned with 100% natural vegetable oil", "Cast in a thin, lightweight design", "Extended, raised handle stays cooler longer", "Compatible with any stovetop (including induction), oven, grill, or campfire", "Cast to last for generations" and "Nontoxic cookware made without PFAS". The copy describes the line as "inspired by our original Blacklock Foundry" and says the triple-seasoned surface "feels like cooking on vintage cast iron". Dimensions published for the 7-inch (BL63SK, $40.00): length 11.15 in, width 7.28 in, height 1.82 in, weight 1.82 lb. Care is "Hand wash, dry, oil" and the line carries the Lodge Made Right warranty (accessed October 17, 2026)
  • Lodge Cast Iron — How to Season Cast Iron — Lodge's foundry seasoning method; seasoning is oil baked onto the pan through polymerization; re-season at 450–500°F (accessed July 20, 2026)
  • Griswold and Cast Iron Information Board (Wagner and Griswold Society) — FAQ — The society's own FAQ, which is the only place it publishes Wagner dates in prose: "Randall Corp. bought Wagner in Nov. 1952"; "McGraw Edison Inc. bought Griswold on March 29, 1957" and "then sold it in December 1957 to Randall who already owned Wagner", after which "all subsequent 'Griswold' pieces were made in the Wagner foundry in Sidney, Ohio" and do not say Erie on the piece; "During the later 1970's and/or early 1980's many pieces were marked with BOTH the Wagner and Griswold trademarks (logos) on the bottom"; "In 1991 a new line of Wagner pieces marked 'Wagner's 1891 Original' was put into production to celebrate Wagner's 100th anniversary. This is the line that remained in production as a regular production item until the foundry closed in 1999"; on numbers, "Each piece of iron has to have its own mold… each pattern has a different letter… after the pattern number which would be the same number for like items"; and on heat rings, "The heat ring is the small rim around the outside of the bottom of many (usually earlier) skillets". It also records the collector view that "Most collectors do not consider Griswold pieces made in Sidney to be real Griswold" and that "almost any pieces made after 1960 has limited collector appeal" (accessed October 11, 2026)
  • Wagner and Griswold Society — Educational Resources — The society's own index of identification references, which is what it points collectors at rather than publishing a single key: the FAQ, a Griswold trademark page, a reproductions and fakes page, a references and books list, and an external skillet and dutch oven size chart (accessed October 11, 2026)
  • Wagner and Griswold Society — Cast Iron and Aluminum Care — The collectors' society for Griswold, Wagner and Erie cookware on cleaning and restoring old iron (accessed August 11, 2026)
  • panman.com — Cast Iron Skillet and Dutch Oven Size Charts — The size chart the Wagner and Griswold Society links from its own educational page, giving measured top diameter, bottom diameter and depth per number. Skillets: No. 3 = 6.5 in top / 5.25 in bottom / 1.25 in deep; No. 4 = 7 / 5.75 / 1.5; No. 5 = 8 / 6.75 / 1.75; No. 6 = 9.125 / 7.5 / 1.875; No. 7 = 9.875 / 8.25 / 2; No. 8 = 10.625 / 8.875 / 2; No. 9 = 11.375 / 9.5 / 2; No. 10 = 11.75 / 10 / 2.125; No. 11 = 12.5 / 10.875 / 2.125; No. 12 = 13.375 / 11.75 / 2.25; No. 13 = 14.25 / 12.75 / 2.25; No. 14 = 15.25 / 13.5 / 2.25. Dutch ovens: No. 6 = 8.25 in top / 2.5 qt; No. 7 = 9.25 / 3.5 qt; No. 8 = 10.125 / 4.5 qt; No. 9 = 11.25 / 6 qt; No. 10 = 12.25 / 8 qt; No. 11 = 13.25 / 12 qt; No. 12 = 14.25 / 15 qt; No. 13 = 15.25 / 20.5 qt. The chart is tables only — it publishes no explanation of what the numbers represent (accessed October 11, 2026)

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