Thanks Dave! Well, we hope so! There are things I'm getting rid of that I really don't want to, but I don't want to move them either! Like my pans. They are not doing me any good just sitting and someone else can get some joy from them. I use about 4 daily and my Chicken fryer once a month. It's like, I had 2 extra reloading presses. I gave them away to someone who wants to get into the hobby, I use 3 as it is... You don't realize how much CRAP you acquire until you start really looking. I've already got 4 saws up in NH and still have 5 here... Not to mention the Coffee mug collection I had from various places I served at and went to. I threw away about 20 When the time comes to move and I pray it's this year, I'll be going about a 1000lbs+ lighter!
Looking forward to some pics. If you have any extra Griswold lids for a #9 Dutch oven that would be great! Or a Dutch oven compete.....
I've been meaning to tell you. About the liquidating and selling stuff before the move. We did the same thing before moving a couple of summers ago and did quite well at the yard sale. Saved a lot of moving of "valuable stuff" or just plain "old chit" depending on if you asked me or 99 lbs! I ended up selling too much stuff and on occasion find myself looking for something that I no longer have....."We sold that in the sale before we moved, remember?"
Love the Yoda Pic! I am choosing very wisely. I found a pan in one of my piles worth about $900.00 I'm looking them up as I go. Most the things I have kept so far I want to cook on.
Here's about 75 of every shape and size! There are 6, Wagner #3's in there, Griswolds, BSR's many Wagners. I'll spread them out and take pics. This is the go pile for now.
20" cast fry pan? Happened to visit a friends place yesterday on American Lake and went down to the ancient boathouse with him for some reason and saw this fry pan on the old wood cook surface behind a mass of junk. I did not get a chance to examine it closely as we were in a hurry, but he says it is a 20"er but he can't remember the maker. The handle looks to be the size of a "normal" pan. Does anyone have any knowledge of such a pan or the possible maker? I am going to try and get back soon to check it out for name and condition although it appears to be quite rough. Thanks for any input.
That pan "Could" be worth $2500.00 easy if it's a Griswold! Wagner made a very few and it looks like that to me from the front lip tang. Chicago foundry made some as well, most of those big pans went to restaurants and were special order most of the time. Either way it's a very nostalgic piece and see if you can acquire it!
The shorter handle reminds me of large 3 notch Lodge skillets. I have a #14 that's about 16" across. The bigger Griswolds that I've seen had a little bit longer handle. That 20" may have a longer handle and just look short. The corner between the bottom and sides of the skillet reminds me of Griswold skillets.
"That 20" may have a longer handle and just look short. The corner between the bottom and sides of the skillet reminds me of Griswold skillets". Fried Chicken & Soul at the Chalfonte Hotel These two have been cooking in 2 Griswolds for years. I went to school with Dot's youngest son. I've seen these pans they cook in! They have many in the Kitchen. Sadly, they can't pick them up any more. They are a Legend in my area. The Chalfonte hotel is about 150 years old. This is an Interesting read, enjoy!
I am definitely getting back on this as quickly as possible! Thanks all for the info, I will do some further research from what you have given me.
I found a 30"+ skillet in a flea market in TN once. It wasn't cast iron though. Definitely old forged steel plate with a riveted handle that was at least 20" long. I passed on buying it. If it had any history with it I might have bought it. Was it made by a blacksmith for the Conservation Corps or the TVA dam builders during the 30s? Was it for the work crews that built Oak Ridge for the Manhattan project. Possibly the big logging crews of the 10s and 20s. We will probably never know.
Not sure if you’re familiar with Banh Mi…Vietnamese subs. I make Banh Mi burgers. Similar flavour profile. Use ground pork. Pretty easy and very satisfying. p.s. the mini burger is for our little pooch that gets spoiled a bit too much
