Questions about Dutch ovens

S

Steven C

Member
I'm fairly new at cooking with cast iron and wanted to get a DO. Last weekend I looked at one and the lid did seemed warped and not flat and the DO wobbled and spun, my question is that common with these? Also what else do I need to check for other than cracks, bad pitting on the inside and fire damage?

One last thing, I'm looking for a size around 6 qt or a little bigger. The one I looked at seemed to small for what I wanted and priced way more than it was worth. What markings should I be looking for, meaning I know the 8 on bottom didn't mean it was 8 qt. I'm looking for something vintage and a BSR or Griswold wouldn't make that much of a difference for me to use, but hey most of us would prefer the Griswold:) I wondering if there was a quick reference chart I could get a link to on sizes? I don't have any reference books on CI at this time but I will sometime in the future , I do know the value of having good reference books, I have 5 just on German Lugers.

Thanks for your time,
Steve.
 
Capacities are not the same across all makers, but, roughly, #7 = 3.5qt, #8 = 5qt, #9 = 6qt, #10 = 9qt. #8 is the most common. Since they were also used on stovetops, warping is a possibility.

The Griswolds and older Wagners are nice b/c the lid joints were ground to make them fit tightly.
 
Thanks Doug,
The ballpark on the sizes was just what I was looking for a starting point. Now I need to take my time and let the right one find me.

Steve,
 
Steven C
If you get down to Houston any time soon PM me. I have a couple of #10s' that I don't need and I'll sell them for what I paid.
 
Thanks JMoss,
I don't know when I'll get back to Houston I very much appreciate the offer and something I'd be interested in. I'm up in Dallas/Ft Worth and don't make it there often.

Steve,
 
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