Griswold Cast Iron Skillet 5 Home and Garden

Is this a rare skillet? I cannot find any information about this with the letter T.. I bought it years ago at a local flea market.. That is one of the things I really love about doing this work. The specific markings on the pan, as well as other aspects that need to be seen, are all important in dating or identifying a piece. That is totally subjective and depends on many factors; you need to do your own research. Both of you, however, are asking about the letter on the bottom of the pan that is — or is not — present after the 3-digit number.

List of cast

Below is a lovely article on what types of cast iron make the best skillet, along with some tips on collecting vintage pieces. What is the best skillet for cooking and why? Without a doubt the best skillet for cooking is made of cast iron. Cast iron skillets hold heat more uniformly and for longer periods of time than other types of metals. Additionally, they should be bare cast iron, not coated with enamel or porcelain. Bare seasoned cast iron also imparts a certain flavor to the food being cooked and many medical personnel proclaim that it adds a certain amount of iron to the cooked food.

Nov 15,  · Hard to find Antique Griswold No 4 Skillet with Rim. Griswold Large block letters, Erie PA, USA A. Excellent Condition from my personal collection. Seasoned and ready for cooking. Shipping includes Insurance, signature.

My husband and I have been collecting Griswold cast iron since he gave me a 3 skillet for Christmas one year when we were dating he has always been very practical! We collected so many skillets over the years that both our children have complete sets from 3 up to 12, along with Dutch ovens. I like the way cast iron cooks so evenly; if you clean and season them the right way, they are the original non-stick cookware! The Griswold Company of Erie, Pennsylvania, was in production from to Some of my skillets are over 75 years old and still are in great shape.

If you happen to find cast iron cookware that is rusted — but not pitted — there are ways to bring it back to use. YouTube has videos on how to do this. Add link to a video. YouTube also is a wonderful resource for learning how to cook with Dutch ovens outdoors. When we go car camping we always bring along a couple of camp Dutch ovens. Camp Dutch ovens have legs and a flat lid that has an edge on it to hold the charcoal.

I have had failures — burnt or not cooked enough — but you have to experiment with the heat. There are so many things to consider like altitude, wind, and what you are cooking.

Griswold Cast Iron Skillet : EBTH

Go to our new site: We have a free eBook to help you find the date of your Wagner. Wagner Ware Cast Iron:

An antique cast-iron skillet may be identified by the markings on the bottom of the skillet, the location of those markings, the pour spout, and the characteristics of the handle and lid.

Lemont, Illinois, Ships to: It is ready to join your cooking staff the day it is received. It sits flat on a hard surface without any wobble and there is no bow to the inside bottom cooking surface. This skillet was originally made sometime between and The bottom logo area is in nice good condition but there is extremely shallow pitting on the bottom and sides. At least, I would call it pitting. Please review the pictures provided. The back of the skillet is marked:

The Best Cast

Well the pan turned out to not be worth the time. It is pitted on the bottom and then it turned out to be cracked. I didn’t think it was cracked to begin with so maybe I cracked it somehow but I don’t think so.

Griswold cast iron skillet number 8, large logo, 10″ diameter at top. We cooked in it for years, even eggs that wouldn’t stick. It will season up well but is a bit rusty on the inside just now.

My friend had an aunt who had a camping trailer in Yosemite. I remember the place as being unbelieveable and being half empty. A few campers here and there. Different now, I understand. This was in mid summer, and delightful weather. I guess I’ll never see it again, but I remember. Once discovered, our favorite thing to do was load up the Chrysler station wagon and drive to Yosemite for the weekend and sometimes longer. I fell in love with that place and the highlight of every trip was watching the firefalls.

I never grew tired, complacent or jaded of the experience. The way the whole valley would get quiet as the time neared told my young mind that this was a very special thing. To this day I can close my eyes, hear the calls and see the embers begin to trickle, then cascade down the cliffs, bouncing off unseen ledges and disappearing behind the treetops. When my father retired from the Army, we moved to Tennessee and we never returned to Yosemite. But in I accepted a job in SoCal. The first spring I was there a friend his 10 year old son and my 10 year old son packed up his little Honda Civic and drove to Yosemite for a week-long camping trip.

Large Griswold Cast Iron “Hotel” Skillet

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. However, the first mention of a cast-iron kettle in English appeared in or , though this wasn’t the first use of metal vessels of cooking. The term pot came into use in

Vintage Griswold Erie Cast Iron Dutch Oven Pot Lid

Love my cast iron skillet Average rating: I bought this skillet about 3 months ago, after much reading and research on how to use and care for it. As everyone else has already said, this skillet turns out a far better meal than any Teflon coated pan. Searing and deglazing work beautifully in cast iron. I’ve cooked all kinds of things in this skillet by now, including frying foods that normally require a deep fryer. I’ve also made meals that start on the stove and finish in the oven, which is one of the great benefits of cast iron.

Even though the Lodge products come read-to-use pre-seasoned , I washed and seasoned mine anyway.

Griswold Oval Roasting Pan with Lid and Lodge Cast Iron Skillet : EBTH

July From the Editor This issue of cast Iron Cookware News begins the second volume. A continuing problem has been getting the newsletter out on time so, to catch up a bit, I have made this a double-sized issue. You will now receive fewer than six issues in this volume but you will still get at least 36 pages, in all, of the same, quality material.

If you do not have the back issues and want them, now is the time to get volume one issues

Small logo #5 Griswold skillet in restored and re-seasoned condition. I have used it. It’s an excellent skillet. $ cash and you pick up at my Moline location. Thanks for looking.

Besides their walks with me, the girls get plenty of exercise running from the sun porch to chase the squirrels away from the bird feeders. The squirrels can still fit through the links in my chain link fence, and thus dash to safety, but they are getting chubby from eating the birdseed that drops from the feeders. They get bored watching me grill, so they chase each other through mud puddles instead.

The problem, though, is figuring out the right way to cook steak inside without setting your house on fire or activating the smoke alarms. Most recipes call for a searing hot pan, as well as a very hot oven. In fact, the last time I tried one of those recipes, I did set off the smoke alarms. We had to flee the house and wait until it all cleared out. While standing outside in the cold, I remembered that my friends in AZ often cook steak inside and never seem to mention having to flee the smoke.

So, I asked for and then used their method, and it worked like a charm.