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Posted: 1/18/2021 4:50:49 PM EDT
[#1]
I have my grandfather's 8". No idea on the maker, but I know he got it around 1960.
I use it EVERY DAY. I cook omelets, fry sausage, grilled cheese sandwiches, saute vegetables. EVERYTHING. It is the one I use the most. ETA: I have a 10" that was Grandpas, a 12 lodge and a 10" chicken fryer as well |
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Posted: 1/18/2021 4:50:52 PM EDT
[#2]
The 6 is pretty small .
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Posted: 1/18/2021 4:51:41 PM EDT
[#3]
Quote HistoryQuoted: The 6 is pretty small . |
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Posted: 1/18/2021 4:51:53 PM EDT
[#4]
I have the following. 4" 6" 8" 10" and 12"
I use the 10" most often, followed by the 4" one for eggs. I rarely ever use the 8" one. It's just me and the wife though. |
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Posted: 1/18/2021 4:53:26 PM EDT
[#5]
I have a 6”and I don’t like it for most things. I got it for doing 1 or 2 eggs at a time.the sides of the skillet are in the way of getting the spatula under it to flip things over. One with a small lip around the edge would be better.
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Posted: 1/18/2021 4:53:47 PM EDT
[#6]
10” is just right.
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Posted: 1/18/2021 4:55:56 PM EDT
[#7]
Quoted: About 6 months ago I entered the cast iron world. I bought a 12" skillet and I think it was the right call... family of 4 and I've used it quite a bit. The only reason I see to get a 10" is just to have it and because it seems to be the size people like to use for cornbread. It's not high on my list. But, I do want a smaller pan. I want one for throwing on the flattop to heat up things like beans... or making an egg or two and not having to drag out the 12"... or a single grilled cheese. You get the picture. I would also like to be able to make small deep dish pizzas. Is there any point to getting a 6" or should I really be looking at an 8" skillet. Do you have either... wish you had the other? Have both... is there one you use more than the other? I went the other way. I have a 10. Picked up a cheap 12 and 15 at Walmart the other day as a project to see how well they work. $10 and $15 ea new.  The 15 is huge and heavy. The 12 isn't that much bigger than the 10 I had, but they give me more options. They were ROUGH when I got them. Huge different between them and my 50+ year old Griswold that came w/ the house. Even when I'm cooking for just me I don't see much purpose to something smaller than the 10. |
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Posted: 1/18/2021 4:58:13 PM EDT
[#8]
I have an 8 I use a lot.
It's the perfect size for a single package of Jiffy Cornbread for what that's worth. |
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Posted: 1/18/2021 4:59:55 PM EDT
[#9]
I use a number 8 and 10 (so ~ 10" and 12") the most, with my number 6 (8") once in a while.
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Posted: 1/18/2021 5:00:01 PM EDT
[#10]
My grandmother used the four and six inch to make flat cornbread.
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Posted: 1/18/2021 5:01:21 PM EDT
[#11]
#3 and #4 are great. These are 6.5" and 7" across. Not sure if everyone is talking # or actual size in inches.
Pan Sizes |
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Posted: 1/18/2021 5:15:50 PM EDT
[#12]
griswald 4, 8, 10 is what i use regularly
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Posted: 1/18/2021 5:25:05 PM EDT
[#13]
I have 1 of most every size, I like the #7 for cooking single servings and a 9 or bigger for large feasts. #8 and #9 Dutch ovens get used way more than the #6
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Posted: 1/18/2021 5:37:13 PM EDT
[#14]
10 is what i like best
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Posted: 1/18/2021 5:40:16 PM EDT
[#15]
https://www.amazon.com/gp/product/B000LEXR0K/ I have the above combo plus everything from 4” 6” 10” 12” to a handful of fajita pans w/wood bases. The 4 and 6 and RARELY ever use. The one I posted is great because it’s a Dutch oven 10” or so diameter and the top can be used as as a pan too. It has nice curved (not sharp-angled) edge around the cooking surface so it’s easy to slide things like eggs out, and because is has small handles on each side instead of one long handle it fits into my countertop toaster/convection oven. I use it that way to finish up everything from seafood to steaks using the electric broiler after starting on the stove top... Worth considering for sure |
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Posted: 1/18/2021 5:42:10 PM EDT
[#16]
I have a lodge 8” pan that I absolutely know was acquired in 1901. It was gifted to my great grandmother in that year. It is a treasure. It is my most used pan after my Smithy Farmhouse Skillet.
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Posted: 1/18/2021 5:50:15 PM EDT
[#17]
If you've already got a 12", get an 8". You'll use the shit out of it.
If you didn't have any cast iron, a 10" should be the first one to get. Once you've got a 12" and an 8", and have used both, hold up a 6" and a 4" at the same time, while next to an 8". What do you want to use the 4" for that the 6" can't handle? Ideally, you'd have started out with a 10"... supplemented it with a 6"... realized that the 6" is super handy but just a little bigger would be nice... so 8" comes along, and then a 12" for the big jobs where you really need the volume. Only 1? 10" 2? 8"/12" or 6"/10" 3? Add the 10" or 8" 4? Add the other one 5? Finally pick up a 4" Skip the 12" if you've got a Dutch Oven. |
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Posted: 1/18/2021 5:52:43 PM EDT
[#18]
Quote HistoryQuoted: I have my grandfather's 8". No idea on the maker, but I know he got it around 1960. I use it EVERY DAY. I cook omelets, fry sausage, grilled cheese sandwiches, saute vegetables. EVERYTHING. It is the one I use the most. ETA: I have a 10" that was Grandpas, a 12 lodge and a 10" chicken fryer as well I have a lot of cast iron and the one I use the most is the griddle. |
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Posted: 1/18/2021 6:03:39 PM EDT
[#19]
I have a 6" skillet that I restored. I never use it as there isn't enough room to cook enough to eat or to maneuver the utensils. 8" would be the smallest useful pan in my opinion.
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Posted: 1/18/2021 6:08:28 PM EDT
[#20]
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Posted: 1/18/2021 6:08:50 PM EDT
[#21]
Quote HistoryQuoted: I have an 8 I use a lot. It's the perfect size for a single package of Jiffy Cornbread for what that's worth. That's the only thing I ever used my 8 inch for, Jiffy cornbread (only one we ate) but I can't eat cornbread anymore. 
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Posted: 1/18/2021 6:09:28 PM EDT
[#22]
8 is perfect for cornbread.
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Posted: 1/18/2021 6:09:37 PM EDT
[#23]
What size bacon are you cooking? That is your answer.
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Posted: 1/18/2021 6:13:13 PM EDT
[#24]
I have a 6" that's my "backpacking" pan for cooking small trout.
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Posted: 1/18/2021 6:17:24 PM EDT
[#25]
I use my 6" exclusively for frying eggs. No utensils allowed.
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Posted: 1/18/2021 6:34:19 PM EDT
[#26]
I use 8" and 10" nearly every day, and the 12" every week or so. 6" might be good for novelty stuff like a little personal deep dish pizza or some desserts but that's about it IMHO
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Posted: 1/18/2021 6:50:19 PM EDT
[#27]
8"........
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Posted: 1/18/2021 6:56:08 PM EDT
[#28]
#9 almost every time. I have a bigger one that I will bust out if I am cooking different things but want them all cooked in cast iron.
Funny enough my 14-year-old found the cast iron I never use, and decided he wanted to use the #3. Now that it is in "circulation", I find it to be very handy for cooking one/two eggs, toasting a bun, reheating single servings (a couple pieces of bacon, a burger, a chicken breast, etc). We use it quite frequently now. Much easier to clean up the small pan after a small cooking task, plus I can use a small burner and leave the bigger burners open for larger tasks. You might want to go with a #4 if you want take make grilled cheese. #3 is good for hamburger buns, but you would have to mash a piece of regular bread into it. |
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Posted: 1/18/2021 6:57:17 PM EDT
[#29]
No point in a 6 other than a single egg or maybe grilled cheese
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