|Vintage Cast Iron Cookware was at one time cast in sizes to fit the tops of wood cook stoves of that era. Many skillets cast with heat rings. Often times a skillet for the stove was provided with the purchase by the stove manufacturer. The round covers (aka plates, disks, stove lids, lid plates, etc) could be lifted out of the cook stove surface (using a lid plate lifter), The plate could be removed when more direct heat was required. The iron skillet could be placed directly over that hole, and directly above the heat. These removable stove top lid plates came in sizes that used references such as # 8, #9, etc. Hence corresponding sized cookware carried a similar cast marking.|
|More modern and unmarked iron may not carry the No. reference to help you determine your capacities. Below the set of charts provided you will find more conversion information that may prove helpful.|
The below info is From “COW CAMP COOKERY” by Dave McDowell
Frequently Used Conversions
8 ounces = 1 cup
2 cups = 1 pint
4 cups = 1 quart
16 cups = 1 gallon
¼ cup = 4 tablespoons
Dutch Oven Capacities
8 inch by 3 inches deep – 2 quart
10 inch by 3.5 inches deep – 4 quart
12 inch by 3.75 inches deep – 6 quart
(shallow ovens were usually used for biscuits and are often called bread ovens)
12 inch by 5 inches deep – 8 quart (known as a 12 inch deep or meat oven)
14 inch by 3.75 inches deep – 8 quart
14 inch by 5 inches deep – 10 quart
16 inch by 4.25 inches deep – 12 quart
Two 12 inch shallow camp ovens, hold approximately the same amount as one 16” oven. Most recipes that call for a 9”x13” pan will work in a 12” round pan or camp oven.
2” Deep Cake (Liner) Pans
10” round pan holds 11 cups, bottom surface = 79 square inches
12” round pan holds 18 cups, bottom surface = 113 square inches
14” round pan holds 24 cups, bottom surface = 154 square inches
16” round pan holds 32 cups
Rectangular Cake Pan Sizes
13”x9”x2” holds 14 cups, bottom = 117 sq inches
By comparing the above figures you can determine that one 14 inch pan holds almost the same as two 10 inch pans. If you have a recipe that calls for a 9 x 13 inch pan, you will see that it will fit into a 12 inch round pan or camp oven.
Picnic can -10-1/2 to 12 ounces (1-1/4 cups). Mainly condensed soups. Some fruits, vegetables, meat, fish, specialties.
12 ounces vacuum can 1-1/2 cups. Mainly corn.
No. 300 can -14 to 16 ounces 1-3/4 cups. Pork and beans, baked beans, meat products, cranberry sauce, blueberries, specialties.
No. 303 can – 16 to 17 ounces 2 cups. Principal size for fruits and vegetables. Also some meat products, ready-to-serve soups, specialties.
No. 2 can – 20 ounces 2-1/2 cups. Juices, ready-to-serve soups, some specialties, pineapple, apple slices. No longer in popular use for most fruits and vegetables.
No. 2-1/2 can – 27 to 29 ounces 3-1/2 cups. Fruits, some vegetables (pumpkin, sauerkraut, spinach and other greens, tomatoes).
No. 3 cylinder or 46 fluid ounces – 5-3/4 cups. Fruit and vegetable juices, pork and beans, Institutional size for condensed soups, some vegetables
No. 10 can – 12 to 13 cups (96 oz.) Institutional size for fruits, vegetables and some other foods
Note: Some of this information is compliments of, and with permission to use, from:
Dave McDowell. We send out a big thank you to Dave!
You can find Dave’s information, more tips, recipes, and just a great read in his book “Cow Camp Cookery”