I am a newbie (first post) and have been buying some vintage cast iron. For some reason I am drawn toward some of the older and lighter pans. Tried to buy some Griswold ERIE pans on the Bay but found the prices higher than I was willing to spend. Recently, I bought a couple of #12 pans--one "Sidney" and one arc logo "Wagner". I am guessing they will be similar to each other and to a "Wagner" #10 that I like. My wife just asked me about a lid to use with the large #12 pans. We don't care particularly if the lid matches. The seller of the Sidney says he has a #12 Griswold lid he will part with for $80. He says it is slightly smaller than the Sidney but hypothesized it might fit the Wagner. So, my questions:
First, does anyone know if the later Griswold #12 lid will fit an early Wagner 12?
Second, is there a chart somewhere that gives sizes/compatibility for lids and pans of different series/manufacturers?
Third, is there a recommended solution for buying inexpensive lids to use on pans in general? For smaller sizes, it is less of an issue as we have lids that we can use in a pinch to cover the pan and reduce splatter and such, but I don't have any large enough for a #12.
Thx much and hope this is not too basic a question with which to trouble folks here. I have learned a lot lurking here and am grateful (tho my wallet is less so and my wife tired of hearing about cast iron pans!).
First, does anyone know if the later Griswold #12 lid will fit an early Wagner 12?
Second, is there a chart somewhere that gives sizes/compatibility for lids and pans of different series/manufacturers?
Third, is there a recommended solution for buying inexpensive lids to use on pans in general? For smaller sizes, it is less of an issue as we have lids that we can use in a pinch to cover the pan and reduce splatter and such, but I don't have any large enough for a #12.
Thx much and hope this is not too basic a question with which to trouble folks here. I have learned a lot lurking here and am grateful (tho my wallet is less so and my wife tired of hearing about cast iron pans!).
I am real new at this--still have some pans that are on the way, and I am out of town so will be another week before I can evaluate them. My Wagner 10 sits flat, but if I press hard on one side, I can get a tiny amount of movement--maybe 1 playing card. This does not bother me as it is stable and cooks great. It has less movement than my wife's grandmother's BSR red mountain #8. The BSR is better seasoned, tho (after 50-70 years of use, I would hope so, and Nanny did not spare the butter or bacon grease/lard!).