- Feb 28, 2011
- Reaction score
Jim's post had me thinking were are my Cast Iron pans .[/IMG][/IMG]
yea you are 100% right on that. you just cant compare at all. the best cast iron is pre 1940, thats when all the "good iron" was bieng used, as they call it. the #14 i use once a week or so so its not as oily / shiny.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.
My apologies I misquoted I actually meant "good metal. and with regards to Griswold specifically i can quote the following: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.
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 ebayThanks 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.
They go by # usually. here is the chartTabal, any availability for quality, 12" Skillet? Nice seasoning would be a big plus
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.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