Thanks for the link. I see most of them are the newer models, no feet, rounded lid. But the camp models have the lids with lips. You can also buy just the lipped lids. (Say that 10 times LOL) I wonder if those would fit on the frying pans as well.
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.