Great info, thank you. The Griswold was $28 from an antique shop that is closing up. The owner is a collector himself so he did the electrolysis treatment on all of them in the store and kept them oiled. He had another nice #6 Griswold for the same price, slightly different and had a bit of a smoother looking cooking surface but the #6 on the handle was ground off a lot for some reason. Other ones he had were restored nicely but had some pretty extreme pitting on the bottoms, yet for some reason were priced all the same as the better condition ones...
Here's a not so good pic of my # 8, same era, Notice the half diamond at the handle, You usually see that.
Maiden voyage for my little pan lol. Ham, peppers, eggs, cheeze whiz and assorted spices. I present, the trailer park scrambler.
Sask, any issues with sticking? My sister complains her cast iron sticks and i tell her its because she doesn't use it enough. Here's my dinner...Pork chops (shoulder cut) seared with maple bacon fat...not bad. Though I do like a pork steak better.
True! That pan in the pic, I can "throw" sunny side eggs out of it without a spatcula! Tell her, to "pam" it before cooking, wipe out, then Re-Pam after and let it just sit.
I "DO NOT" need another cast pan, and may wined up in divorce court But someday I'm gonna buy one of these... Premium Quality Cast Iron Skillet | FINEX Cast Iron Cookware Co. Take a stroll through that web site! They are the nicest on the market hands down!
Says they are made in USA. Map Of America Cast Iron Skillets - Fe Lion Studios Presents "Made In America Skillets" | TopsyTasty One of these days I'll drag out my cast iron collection and post pics.
Well, I'm cleaning my junk Taiwan pan with fire. Impossible to get crud off of it short of shaving with utility knife. Here's the warm up, its in coals now. By golly, it's gonna cure it or kill, and I don't care!
Here's the before n after pics of the beater pan. Turned out pretty good. The inside looks blotchy from too much oil, but is rather slick, as cooking proved.
That don't mean anything being blotchy! Looks like it'll work just fine! If you're a camper, "that's" the pan to use!
Looks smooth and quite cookable to me I got some running around to do today which may result in stopping at some antique shops along the way. Still on the prowl for a big Griswold skillet for the "right" price...
Good luck with that! ... You got a better chance of finding Kracken teeth on a ski slope! . The antique dealers are all looking at e-bay anymore
Break out the skillet for this!!! Sorry about the Ad but watch and enjoy. These Poutine Home Fries Are the Perfect Breakfast Dish
I have given up on the antiques, especially in larger sizes. The prices are insane for non-collectors. The only problem with the modern pans, as far as cooking, is they are selling you an unfinished casting cheap and skipping the final polishing. Well, it is not all that hard to sand and polish one smooth yourself and get it to cook as well as anything out there. I picked up a set of 1990’s Wagner’s for a few dollars per pan recently. I figure an hour or so of sanding and polishing and they will be as good as...old? I also have a couple lodges and some unlabeled (Chinese?) pans to clean up as well. I’ll post some pics when I get around to it.
