Lodge Pans: Sizing Secrets

Lodge skillets are a classic piece of cookware, and the company has been making cast-iron skillets, ovens, griddles, and grill presses for over a century. However, Lodge pans of the same size may have different numbers, which can be confusing for consumers. These numbers are not an indication of the pan's diameter but are used for quality control and to track which mold or shift made a particular pan.

Different numbers are used to track which mould or shift made a pan

The numbers can also indicate which pattern was used to make the pan. Each model of pan a foundry produced had to have at least one pattern from which to make its moulds. In the case of popular-size pans, multiple working patterns would be created in aluminium so that runs of several at a time could be cast more quickly and efficiently. A unique letter or number stamped into each working pattern allowed the foundry to identify which pattern was creating sub-standard pieces.

Numbers don't always correlate to the size of the pan

Lodge cast-iron skillets have been around for ages and are a classic piece of cookware. However, the numbers on the pans do not always correlate to their size. For instance, a Lodge cast iron skillet number 6 is 8 inches at the bottom. This discrepancy is because the numbers on Lodge pans are not an indication of their diameter in inches but are rather maker's marks used for quality control.

The numbers on Lodge pans are usually found on the top of the handle or at the bottom of the pan. These numbers are used to identify which mold or shift made a particular pan. They are also useful in determining if there is an issue with a certain batch. For instance, if a batch has a problem, the unique number can help identify which mold or shift was responsible, allowing for better quality control.

Additionally, some Lodge pans may have letters or a combination of letters and numbers inscribed on them. These are known as pattern letters, and each model of pan produced by Lodge has at least one pattern from which molds are made. The letters are stamped onto each working pattern to identify which pattern is currently being used and to determine if there is an issue with a particular pattern.

Lodge pans also come in various styles and sizes, from small, single-serve skillets to party-size pots and pans. The company's product line includes skillets, grill pans, griddles, Dutch ovens, and more. Lodge pans are also versatile and can be used on stovetops, in ovens, on grills, and even over campfires.

Numbers can refer to the size of the wood-burning stove eye

The numbers on the bottom of a Lodge pan do not refer to the diameter of the pan. Instead, they refer to the size of the wood-burning stove eye, or burner, that the pan is designed to be used with.

Wood-burning stoves have circular openings on their upper surfaces, known as stove eyes or burners. These are comparable to the burners on a modern stove. A heavy cover piece is placed over the stove eye when it is not in use, and this can be removed using a heat-resistant handle when the maximum heat from the eye is required.

Heat rings on the bottom of cast-iron pans serve as a seal between the pan and the stove eye, providing stability and helping to reduce hot spots. The size of the pan required depends on the brand of stove and the size of its eyes.

Therefore, the numbers on the bottom of a Lodge pan refer to the size of the wood-burning stove eye that the pan is designed to be used with. This is why pans with the same diameter can have different numbers on the bottom.

Heat rings served multiple functions, including as a seal between the pan and stove

The numbers on the bottom of Lodge pans are not an indication of their size. Instead, they are maker's marks, used to track which mould or shift made a particular pan, and for quality control purposes.

Early cast iron pans were made with heat rings—rims protruding from the bottom circumference of the pan. These served multiple functions, including as a "seal" of sorts between the pan and the stove eye (or burner). They also added stability for less-than-perfectly flat pan bottoms and helped to reduce hot spots.

The stove eye is the opening at the top of a wood-burning stove. Pans were produced to conform to the sizes of these openings, with stove makers sometimes producing their own customised pans. Even after the advent of gas-fired ranges and electric stoves, cast iron cookware continued to be manufactured in the sizes originally established for wood-burning stoves.

Manufacturers may have made pans slightly bigger to advertise them as larger

Lodge pans with the same size labels can differ in their measurements due to various reasons. One of these reasons could be that manufacturers have made their pans slightly bigger to advertise them as larger.

In the world of cookware, size matters. The actual size of the pans produced by different brands can vary, even if they have the same stated size. This inconsistency in measurements can be confusing for consumers, especially when following recipes that call for specific pan sizes.

To attract customers and stand out in the market, manufacturers may have made strategic decisions to make their pans slightly bigger. By advertising their pans as larger, companies can appeal to those seeking more cooking surface or volume. This is particularly relevant when considering the difference between a 10-inch and a 12-inch pan, as they can handle many of the same tasks, but the larger option offers more space.

Additionally, cookware size categorisation often involves rounding down to the nearest inch, but never rounding up. This means that a pan marketed as a 12-inch pan can actually measure anywhere between 12 and 13 inches, giving manufacturers some leeway to make their pans slightly bigger without changing the advertised size.

While this strategy may benefit those seeking larger pans, it's important to note that using a larger pan than specified in a recipe will affect the depth of the batter and subsequently the baking time and temperature required. Therefore, consumers must be cautious when selecting pans and consider the potential impact on their cooking or baking processes.

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