The difference between a well-seasoned Griswold and a modern Lodge pan is like night and day—Griswold pans release food effortlessly, are lighter to handle, and can hold their seasoning for years.
Folks lucky enough to own and use Griswold cast iron will almost certainly say yes. Griswold is known as one of the finest quality brands of cast iron ever made. Their pans are always very thin and light, and polished smooth with a glass-like surface, and cooking in a Griswold pan is a wonderful experience.
One of the most dependable and well-known brands of cast iron products is Lodge. Their cast iron skillets and Dutch ovens are known for their constant cooking and excellent heat retention. But another outstanding brand is Le Creuset.
Griswold Manufacturing (/ˈɡrɪzwɔːld, -wəld/) was an American manufacturer of cast-iron kitchen products founded in Erie, Pennsylvania, in business from 1865 through 1957. For many years the company had a world-wide reputation for high-quality cast-iron cookware.
Lodge Cast Iron is the oldest and longest-running cast iron manufacturer in the United States. Originally called Blacklock, founder Joseph Lodge fired up a long-dormant railroad foundry in South Pittsburg, Tennessee in 1896.
Field sizing is based on vintage cast iron conventions, so our No. 8 size means a 10 ¼" width, edge-to-edge. Dimensions: 10 ¼" diameter.
On the other hand, well-known brands like Lodge argue that a rougher texture helps the seasoning adhere better to the iron, resulting in a more durable and long-lasting non-stick surface.
Grey cast iron is characterised by its graphitic microstructure, which causes fractures of the material to have a grey appearance. It is the most commonly used cast iron and the most widely used cast material based on weight.
Are Lodge products made in the USA? All of our foundry Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be. All Enameled Cast Iron products are made in China to our strict quality standards and overseen by an American owned 3rd party inspection company.
Cast iron cookware is safe to use on ceramic-glass stoves and cooktops and shouldn't cause damage to the pan or cooking surface when you follow the right tips. Because cast iron is heavy, always place it gently on the cooktop and pick up, rather than slide, when you need to move it around.
The most sought after Wapak cast iron are the pans with the “Indian head" medallion on them, which was produced from 1903-1926. The rarest and most collectible is the #4 skillet--until recently.
The difference between a well-seasoned Griswold and a modern Lodge pan is like night and day—Griswold pans release food effortlessly, are lighter to handle, and can hold their seasoning for years.
Paying Extra For The Griswold Name
Some may overlook brands of equal quality and pay extra for the Griswold name. However, this interest from a large buyer pool undoubtedly increases the asking prices from sellers and makes Griswold more expensive than other vintage brands.
After cooking, articles stuck to the pan should be loosened with a spoon. Put hot water in the pan and bring it to a boil. Let the pan soak for several minutes, empty the water and then wipe dry with a paper towel. Reheat the pan and apply just enough grease to cover the surface before stowing it away.
The long lifespan of cast iron along with the growing demand for second-hand instead of new makes vintage cast iron a common find in the antique market. The value of antique cast iron skillets can start at similar to new prices, but a super rare Wagner or Griswold can fetch up to $1,500 apiece.
Occasionally food may stick to your cast iron cookware. This can happen for a variety of reasons, such as not using enough fat or oil when cooking, using cookware that isn't well seasoned, or when breaking in new cookware that hasn't built up additional layers of seasoning.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
It may take a little care, but a well-seasoned cast iron pan will last for generations. Every piece of Lodge cast iron cookware comes seasoned and ready to use right out of the box. The easiest way to maintain this layer of seasoning is to use your cast iron pan.
Quality cast iron should have an even surface without any pits, bumps, or irregularities. This uniformity ensures even cooking and heat distribution. High-end cast iron is often cast in sand molds, which contributes to the cookware's even surface and heat distribution capabilities.
Griswold made another lower-priced range of cast iron known as Iron Mountain. Unlike other cookware made by Griswold Manufacturing, the Iron Mountain range does not have a logo or trademark on the ironware. Without any markings, it is harder for non-collectors to identify the skillets.
In 1957, the Randall Company purchased long-term competitor Griswold from McGraw Edison. The Randall Company sold the cast iron businesses to Textron Corp in 1959. General Housewares Corporation bought Textron in 1969. In 1994, the production of Wagner Ware ended.