Re: Cast Iron question

Yahooey · ‎07-09-2010

for those that own a Griswold - they are worth quite a bit in mint condition

my niece who is a foodie - collects them and only missing a few for the complete

she paid a lot

I didn't think much of them since I didn't know what they were

now I do

having said that - I do love my Staub

PamelaSue72 · ‎09-22-2011

I have three gorgeous Griswold pans, two from my great-grandmother (10 and 12-inch) and a smaller one (8 inches) from my MIL. The ones from my great-grandmother are really, really old. I keep them well-seasoned and they are simply gorgeous.

I had stored them away for a few years and then started looking for a good nonstick pan. Then I remembered the Griswolds. Got them out, re-seasoned them and they work better than any nonstick pan on the market.

They're workhorses for me now and I use them all the time. Nothing sticks. Absolutely nothing.

tiny 2 · ‎03-10-2010

@PamelaSue72 wrote:
I have three gorgeous Griswold pans, two from my great-grandmother (10 and 12-inch) and a smaller one (8 inches) from my MIL. The ones from my great-grandmother are really, really old. I keep them well-seasoned and they are simply gorgeous.

I had stored them away for a few years and then started looking for a good nonstick pan. Then I remembered the Griswolds. Got them out, re-seasoned them and they work better than any nonstick pan on the market.

They're workhorses for me now and I use them all the time. Nothing sticks. Absolutely nothing.

@PamelaSue72, You are absolutely right about the Griswold. They did extra grinding on those pans (and Wagner) that is not done today. It removes the microscopic barbs that takes a long time on more modern pans. Lodge does not even compare to the nonstick you can get on a Griswold pan. I can do over easy eggs in mine and slide them across the pan without a problem. I could not ever do that with my Lodge. The Lodge is good for many things(particularly steak) though and I like that it has a helper handle on it. Each has some good uses but if you can get your hands on a Griswold that is what I would do. There is a company that is doing the old type of grinding and smoothing but the pans are very expensive.