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anyone using vintage cast iron?
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Thread: anyone using vintage cast iron?

  1. #1
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    anyone using vintage cast iron?

    i found a man selling old stuff. griswalds, etc. i scored a few skillets and tossed all my new lodge stuff. well, it went into the camping box.

    i love this stuff. it is much smoother, slightly lighter, and properly seasoned..nothing sticks. i use it for most anything. pot pies, bread..anything. these are my kitchen work horses..

    you guys?

  2. #2
    Senior Member chinacats's Avatar
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    Griswold thanks to the schooling of someone here! Great pan.
    one man gathers what another man spills...

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    Senior Member DeepCSweede's Avatar
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    Griswold, Wagner and Piqueware plus some early 1800 stuff

  5. #5
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    I have an old Griswold 5, I need to find some siblings for it.

  6. #6

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    I have my Grandma's skillet and it's the best!! Smooth bottom, well seasoned and the new stuff can't hold a candle to it. In fact I've had it for 40 years and have never reseasoned it - just hot water and wipe. If it needs scrubbing I use kosher salt.

  7. #7
    Senior Member EdipisReks's Avatar
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    the oldest i have is a Cincinnati brand made just after the Civil War. it's awesome.

  8. #8
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    I have a Griswold 777, which is the deep pan for fried chicken. I scored it off EBay for $50 a few years ago and would never part with it.

  9. #9

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    There's a 10" Wagner on craigslist for $40. I'm tempted to get it, but my funds are dry...

  10. #10
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    Is the unmarked vintage stuff as good as Griswold? I always pass those pieces over at antique shops because I want the Griswold stuff. But I kind of get the impression that the unmarked US made stuff was still really good and Griswold is sought after because they were the company that had enough sense to label their product.

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