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That #9 has an awesome interior finish. You can really tell how much finer the surface is on the old Griswold pans compared to modern pans like Lodge. No comparison.
The difference is on the finish.. no such thing as "good" iron. You can improve the Lodge pans by sanding them down. There was a blog post from the French Culinary Institute on that.
-AJ
Article on cast iron I was referring to::
http://www.cookingissues.com/2010/02/16/heavy-metal-the-science-of-cast-iron-cooking/#more-3385
-AJ
Thanks for the article AJ. I have been tempted to dump my Lodge cast iron in favor of a vintage Griswold from eBay, but perhaps I will keep working with it for a bit.
Tabal, any availability for quality, 12" Skillet? Nice seasoning would be a big plus
If you do decide to go that route, im well acquainted with a few members of a cast iron cookware club. I can point you to better deals than ebay
They go by # usually. here is the chart
http://www.panman.com/sizecharts.html
let me know what # you are interested in and with or without a lid and ill hunt around for you.
PS: that #9 did not look like that initially, that took alot of TLC and Coconut oil!! lol
Thanks Talal. I may take you up on your generous offer one of these days. Looks like one could spend a pretty penny for a "good" one on eBay.
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