Priced to Sell 1930's #7 Wagnerware Sidney flat bottom kettle. PERFECT daily user for soups, stews and chili!
We found this piece in York PA, where it had been a part of a collectors group of dutch ovens and kettles. The flat bottom kettles were made in sizes 7 through 9 and they are amazing to use for soups and stews. Very unique alternative to the traditional dutch oven.
IMPORTANT: Itโs in wonderful shape except in a previous life someone had left water in the basin for an extended period which caused some pitting. It has been fully restored and all rust is gone now. Itโs been seasoned as per usual so the rust will not continue unless its neglected again. Hopefully that wonโt be the case when you purchase and take it home! It would cook up a mean pot of chili by the campfire, or would look amazing in your displayed pieces in your gourmet kitchen! You donโt see these that often!
- DISCLAIMER: We have prepared this piece to be ready to use or displayed in a collection. All pieces are vintage and therefore are not in perfect condition. Please use the photos as description. History of use means these pieces will have small marks and inconsistencies which we feel give them special charm. All items are sold as is and we have done our best to present them as such. Please review all pictures and ask for further clarification if needed. Thank you! - CastandClaraBell
Cast & Clara Bell sells fully restored cast iron cookware, bakeware, dutch ovens, griddles, sad irons, bailed griddles, gem pans, muffin pans, kettles, skillets, trivets, lids, and much more! Brands like Griswold, Wagner, Sidney, WagnerWare, Wapak, Lodge, Favorite Piqua, Marietta, Orr & Painter, Erie, Griswoldโs Erie, Birmingham Stove & Range, Vollrath, Chicago Hardware Foundry, CHF, Martin Stove & Range as well as gatemarked unknown and specialty pieces are organized into categories. We offer collectorโs pieces, everyday users, and everything in between!
Vintage Materials Notice
Cast & Clara Bell specializes in the sourcing and restoration of vintage and antique cast iron cookware manufactured primarily between the late 1800s and mid-1900s. These items were produced prior to modern material standards, testing protocols, and regulatory disclosures.
While all cookware sold by Cast & Clara Bell is professionally cleaned, restored, and seasoned for traditional cooking use, we do not perform laboratory-based material testing for trace elements or residues, nor do we make representations regarding the presence or absence of any specific substances.
Customers acknowledge that independent consumer testing methods may produce inconsistent or unreliable results and agree that purchasing decisions are not based on any implied guarantee regarding material composition beyond the functional use of the cookware as restored.
By purchasing vintage cookware from Cast & Clara Bell, the buyer assumes responsibility for any independent testing performed after purchase and agrees that Cast & Clara Bell shall not be held liable for the interpretation or outcome of such testing.
Cast Iron Skillet Size Guide: What Size Do You Need?
One of the most common questions we get is: What size skillet should I buy? Whether you're frying an egg or searing a full roast, choosing the right size is key to a great cooking experience.
Note: These sizes are general estimates and can vary by brand. For exact dimensions, always check the product photos and description on each listing.
๐ Skillet Size Comparison
| Skillet Size | Approx. Diameter | Recommended For | Rarity | Price Range |
|---|---|---|---|---|
| 2 | 5 inches | Frying eggs, small sides | VERY Hard to Find | ๐ฒ๐ฒ๐ฒ๐ฒ๐ฒ |
| 3 | 6 inches | Frying eggs, small sides | No | ๐ฒ |
| 4 | 6 inches | Frying eggs, small sides | Somewhat | ๐ฒ๐ฒ๐ฒ |
| 5 | 7 inches | Side dishes, sautรฉing, single grilled cheese | No | ๐ฒ๐ฒ |
| 6 | 8 inches | Side dishes, sautรฉing, omelets | No | ๐ฒ |
| 7 | 9 inches | Side dishes, sautรฉing, omelets | Somewhat | ๐ฒ๐ฒ |
| 8 | 10 inches | Proteins, stir-frys, larger side dishes | No | ๐ฒ |
| 9 | 11 inches | Proteins, stir-frys, larger side dishes | Somewhat | ๐ฒ๐ฒ |
| 10 | 12 inches | Proteins, stir-frys, larger side dishes | Somewhat | ๐ฒ๐ฒ๐ฒ |
| 11 | 13 inches | Proteins, stir-frys, larger side dishes | Yes | ๐ฒ๐ฒ๐ฒ๐ฒ๐ฒ |
| 12 | 14 inches | Large proteins, full pound of bacon, etc. | Yes | ๐ฒ๐ฒ๐ฒ๐ฒ๐ฒ |
| 13 | 15 inches | Large proteins, full pound of bacon, big batch meals | VERY Hard to Find | ๐ฒ๐ฒ๐ฒ๐ฒ๐ฒ๐ฒ๐ฒ |
| 14 | 16 inches | Large proteins, full pound of bacon, crowd cooking | Yes | ๐ฒ๐ฒ๐ฒ๐ฒ |
๐ ๏ธ Buying Tipsย
- New to cast iron? Start with a size 8โ10. They're versatile and great for daily cooking.
- Cooking for a crowd? Sizes 12โ14 will feed everyone with room to spare.
- Have a glass cooktop? Look for listings marked "sits flat" โ full contact is key.
- Looking to collect? Sizes 2, 11, 12, and 13 are rare and can be prized additions to a collection.
Still not sure which oneโs right for you? Reach out anytime. We love helping folks find the perfect piece. Or dive deeper by reading more on our Cast & Clara Bell Blog.
