I think I mentioned before that at one time I had Griswold Dutch ovens from 6-12, but never saw a 13 in person. All mine had trivets too. I've had a couple of #14 skillets, with lids, but sold them too.i fried up some chicken thighs last night in my #8.
Pap

this could be a "13"...I use it mainly for cooking collards at Thanksgiving now days.
the others are hand me downs, from my grandmother...I don't use them much today...they have plenty of "bark" on them which I would NEVER remove...some of grandma is in there, somewhere!!

:-)Rocky

A #13 Dutch oven will have the number 13 on it, on the ears where the bale connects. The diameter doesn't mean anything. It's all about the numbers. What does it say on the bottom besides Griswold?

Pap

I'll have to check it out

:-)Rocky

Pappy,
I have never used the Dutch Oven on the stove,it always has been used in the campfire. I put the coals on top of the lid and let cook.

Roasts never tasted better.

Wayne

Does it have legs and a lip on the lid to hold the coals? If so, it is a #10 Camp Dutch oven. If it doesn't have legs and has a round lid, then it is an "oven Dutch oven",and the size will show on the bottom and on the bale ears.

Pap

Here are some pics of my #13 Dutch Oven and my #20 Skillet that I found in the ashes of that old Truck Stop back in the 70s.

I also found this really huge griddle. It has #270 on it.

It measures 18 inches by 38 inches. I figure that it must have had at least a million hamburgers cooked on it over the years at that old Truck Stop..

It has feet and probably fit on some kind of stand.

I really had no idea what I had found when I came across these but I told my Dad about them on my weekly call to home and he told me to be sure and bring them home.

There is NO telling how many TONS of catfish that have been fried by the Blalocks in that #13 Dutch Oven.

The #13 Griswold Dutch oven, even without the lid or trivet is worth at least $800, maybe more because it is an early one by the slant logo. The #20 skillet is also worth about $800-900 as is. I'm guessing with the no. 270 it might be an early Erie brand that was bought out by Griswold, but would have to do more research to be sure. A number of possibilities. All in all, you have some great antique Griswolds. No problem in using them, just be careful because replacing them would be very expensive and hard to come by. Like I said, in 30 years of collecting Griswold, I never ran across a #13 with a lid.

Pap

I've had some PM's requesting my pinto bean recipe, so here goes. First I start with 3 cups of dried pintos, Bonita Bean Company brand my personal favorite. 3 cups will work for about 8-10 people when used as a side, less if you mix with rice for a main dish.I also soak in hot water a a heaping tablespoon of baking soda to take away some of the gas affect. Soakr for 2 hours, then rinse well. Towards the end of the 2 hours, chop 1/4 lb of smoked bacon and fry in Dutch oven. While bacon is cooking, chop a medium onion fine and throw in with the bacon. Cook until almost cooked through, then add 4 whole cloves of garlic. Then add the rinsed beans and water to cover, plus 2 inches.
Then add, 1 Tbls oregeno, 1 Tbls cumin, 1 Tbls smoked paprika, 1 teaspoon sage, 1 teaspoon salt, 1 teaspoon black pepper. At this point, if you want hot beans, add some red pepper flakes or jalapenos. I cook mine at 300 and check every 1/2-1 hour to make sure the beans are covered in water and don't get dry. Cook until tender. Sometimes I also start my beans with elk burger along with the bacon. Of course a ham hock or ham bone is a good choice too. At the end, salt to taste, but carefully or your beans will be too salty. To me, there's nothing better than steak and beans for a meal.

Pap

I wish now that I had looked around better for the trivet and lid. As I stated, I had no idea what I had.

At 19 years old, my mind was on “other” things!

I do have a cast iron lid that perfectly fits the #13 but it is not a Griswold.