They might fit. I would think a 10” lid would also fit a 10” skillet. You might email the company and ask. All of the really old dutch ovens had the three feet and the lipped lid. Most of the new ones don’t. Mine has a slightly lipped lid but it’s not as deep as the old ones. The camp style would work for anything. I prefer mine not to have feet though in case I want to use it on top of the regular stove or in the oven.
I like to make beef stew or pinto beans in mine on top of the wood stove. Yum!
A lot of your older dutch ovens are still in good condition because they haven’t had a lot of salt pork and stuff cooked in them the way the old skillets have. Salt and cast iron aren’t good together. You really have to keep the cast iron cleaned and seasoned if you cook heavily salted food in them.
The purpose for the lipped edge on the old dutch ovens was to pile embers on - with the rounded top the embers would all fall off. If you want to use it as a real old fashioned oven as it was intended, you need the lip.
I was thinking of getting an old fashioned one so that if we needed to, we could use it outside (camping or cooking without a stove). I appreciate all the great advice. I already pulled out my cookbook: “Old Fashioned Dutch Oven Cookbook” by Don Holm, c.1969.