What Is a Griswold No. 14 Skillet? (Size & Weight)
A Griswold No. 14 is a very large vintage cast-iron skillet, not a pan with a 14-inch cooking surface. Many examples measure about 15¼ inches across the rim and weigh roughly 10–12 pounds empty. Actual dimensions and weight vary, so measure the pan itself before buying, lifting, or choosing a burner.
A No. 14 skillet sounds like it should fit neatly on a 14-inch burner. Cast iron, however, did not get that memo. The number is a size label, not a precise measurement, and the pan’s real-world size can catch buyers off guard.
What a Griswold No. 14 skillet is
A Griswold No. 14 is a large, vintage skillet made from bare cast iron. “No. 14” identifies the maker’s size class; it does not mean the pan measures 14 inches across its rim or cooking surface. Most examples are heavy, broad pans, and their exact dimensions depend on the individual piece.
Griswold is a well-known name among collectors of old cast-iron cookware. The No. 14 is notable for its size: it can cook a large batch, but it also takes up substantial storage space and can be awkward to lift. Its iron body holds heat well once hot, though it does not spread heat as evenly as copper or aluminum-clad cookware.
“Bare” means the cooking surface is iron, not a glassy enamel coating. The skillet usually relies on seasoning: a thin, baked-on layer of oil that helps protect the iron and supports food release. The condition of that layer can vary greatly from pan to pan.
Griswold No. 14 skillet size and weight
The rim of many large Griswold No. 14 skillets measures about 15¼ inches, or 38.7 centimeters, across. Many weigh roughly 10–12 pounds, or 4.5–5.4 kilograms, before food is added. These are useful estimates, not fixed specifications for every surviving skillet.
Measure across the widest part of the rim, from outside edge to outside edge. That is the pan’s overall diameter. The flat cooking area inside the sloped walls is smaller, so it is not the same as the rim measurement. If burner fit matters, also measure the base that rests on the stove.
Weight can differ with the pan’s pattern, condition, and any repairs or alterations. A scale gives the best answer for a particular skillet. If you are shopping in person, do not assume that a No. 14 weighs exactly 10 or 12 pounds just because those figures are common estimates.
| What to measure | Typical guide | Why it matters |
|---|---|---|
| Rim, outside edge to outside edge | About 15¼ in (38.7 cm) | Shows how much counter or storage space the pan needs |
| Empty pan weight | Roughly 10–12 lb (4.5–5.4 kg) | Helps assess lifting and handling |
| Flat base | Measure the individual pan | Helps judge contact with a burner or cooktop |
| Cooking surface | Smaller than the rim | Shows the usable area for food |
I start by checking the rim, base, and handle rather than relying on the number stamped on the pan. Those measurements answer different questions: the rim predicts clearance, the base affects stove contact, and the handle affects safe lifting.
How to inspect a No. 14 before buying or cooking
A quick inspection can reveal whether a large skillet is practical to use. Check for cracks, severe pitting, a pan that rocks on a flat surface, or a handle that looks loose, altered, or damaged. Also consider whether you can lift and control it safely with both hands.
Set the skillet on a flat counter. If it rocks, the base may be warped or uneven. A pan that does not sit flat can heat poorly on some cooktops. Look closely for cracks, especially around the handle and the area where it joins the pan. Rust or worn seasoning can often be addressed; a crack is a more serious structural concern.
If the pan has been repaired, ask what was done and inspect the work. A handle or other added part may change how the skillet should be used in an oven. Do not assume every part of a vintage pan has the same heat limits as the iron body.
Before first use, wash the skillet, dry it fully, and inspect the cooking surface again. If seasoning looks dry, wipe on a very thin film of cooking oil. More oil is not better: a thick layer can turn sticky instead of forming a smooth surface.
Heating and cooking with a large cast-iron skillet
Cast iron holds heat well, but it warms less evenly than copper or clad aluminum. A No. 14 skillet’s broad surface and mass make gradual preheating important. Use a burner suited to the base, start at low or medium-low heat, and raise the setting as needed.
Avoid heating the pan aggressively while it is empty. Give the iron time to warm across its base rather than turning the burner straight to high. There is no single preheat time that works for every stove and skillet. A suitable surface thermometer can help you check the cooking area; a small drop of water can also offer a rough indication that the pan is warming, though it is not a precise temperature test.
Add cooking fat once the skillet is warm. When food first touches the pan, it may stick. Let it cook until a crust forms and it releases more readily; forcing it loose too soon can tear the food and disturb the seasoning.
| Situation | Practical approach |
|---|---|
| Gas burner | Heat gradually; choose a burner that reasonably matches the base |
| Electric coil | Use a suitable element and allow time for the iron to warm |
| Induction | Cast iron is magnetic, but check that the base sits flat and the cooktop supports its size and weight |
| Oven use | The iron body is generally suitable; check any added handle parts and follow the oven’s limits |
| Large or uneven heating area | Use a lower setting for longer, then adjust as the pan warms |
A Griswold No. 14 is generally compatible with gas, electric, oven, and induction cooking because it is cast iron. Compatibility is not the same as ideal fit: a warped base, an undersized burner, or a cooktop’s size and weight limits can affect safe use. On glass cooktops, lift rather than slide the skillet to help avoid scratches.
For deglazing, take the pan off intense heat and add warm liquid gradually. Pouring cold liquid into a very hot skillet causes a sudden temperature change. Cast iron has no universal shock threshold, but rapid heating or cooling can stress it and may contribute to cracking.
Cleaning, seasoning, and safe serving
Wash the skillet after cooking, dry it promptly and thoroughly, then add an extremely thin oil film if the surface needs it. Do not leave the pan wet or soak it. Avoid repeated heavy oiling, which can leave a tacky residue rather than a useful seasoning layer.
Seasoning can be damaged by long simmering or repeated cooking of acidic foods, such as tomato or wine sauces. Acid can dull or remove some of the seasoning and expose the iron, which can react with food. For a long acidic sauce, choose an enameled or other non-reactive pan instead.
Do not pour cold water onto a hot skillet or plunge it into water. Let the pan cool gradually before washing. There is no single temperature difference that can be given as a safe limit for every vintage skillet, so avoiding abrupt changes is the sensible practice.
A No. 14 can be used for serving, but its weight and hot handle matter at the table. Use a dry, heat-resistant handle cover, set the skillet on a stable heat-safe surface, and tell diners that the iron stays hot after it leaves the stove.
Practical fit checks before you choose one
These examples are decision checks, not reports about a particular pan. They show how the rim size and weight estimates help answer common buying and use questions. Measure the skillet you are considering, since its exact dimensions may differ from the typical figures.
| Your situation | Check first | What the result tells you |
|---|---|---|
| You want to cook on a glass cooktop | Check base flatness, cooktop guidance, and pan weight | A flat base and careful lifting matter; do not slide the pan |
| You need a pan for a small burner | Compare burner size with the skillet’s base | A broad pan may heat unevenly if the burner is much smaller |
| You plan to store it in a cabinet | Measure rim clearance and check shelf capacity | The pan needs more room than its cooking surface alone suggests |
| You are buying online | Request rim, base, and scale measurements | Photos and the No. 14 label do not confirm exact fit or weight |
| You want to serve food in it | Check whether you can handle the loaded pan safely | Food adds weight, and the handle remains hot |
The main buying lesson is simple: treat the number as a model size, not a ruler. A tape measure and scale can confirm whether the skillet suits your stove, storage, and strength.
Frequently asked questions
These short answers cover the most common questions about Griswold No. 14 size, weight, stove fit, and care. Measurements below are general estimates for many examples, not guarantees for a specific vintage skillet. When exact fit matters, inspect and measure the actual pan.
Is a Griswold No. 14 skillet 14 inches wide?
No. The number is a size designation, not a promise of a 14-inch rim. Many large examples measure about 15¼ inches across the rim.
How much does a Griswold No. 14 skillet weigh?
Many examples weigh roughly 10–12 pounds (4.5–5.4 kilograms) empty. Repairs, condition, and pattern can change the weight, so use a scale for an exact figure.
Is the cooking surface 15¼ inches wide?
Usually not. About 15¼ inches is a common rim measurement from outside edge to outside edge. The usable cooking area inside the sloped sides is smaller.
Will a No. 14 fit on a standard stove?
It may fit, but check the skillet’s base against the burner and the stove’s size and weight guidance. A pan can extend beyond a burner and heat unevenly.
Can I use a Griswold No. 14 on induction?
Cast iron is magnetic and generally works with induction. Check that the base sits flat and that your cooktop can support the skillet’s size and weight.
Can the skillet go in the oven?
The bare iron body is generally suitable for oven use. Check any added handle parts, and keep use within the oven’s limits.
How should I preheat a No. 14 skillet?
Start on low or medium-low heat and raise it gradually. A large pan can take time to warm; use a surface thermometer or other careful check rather than relying on a fixed time.
Is a Griswold No. 14 good for acidic sauce?
It is not the best choice for long simmering or repeated cooking of acidic foods. Acid can dull or remove seasoning; use an enameled or non-reactive pan for prolonged acidic cooking.
Can I put cold water in the hot skillet?
No. Let the pan cool gradually, then wash it. A sudden temperature change can stress cast iron and may contribute to cracking.
What should I check before buying one?
Measure the rim and base, weigh the skillet, and check for cracks, rocking, severe pitting, or a damaged handle. Also confirm that you can lift and store it safely.
(This article was written by one of our staff writers, Julian R. Hayes. Visit our Meet the Team page.)
