Original Griswold skillets were produced in Erie, Pennsylvania, until the foundry closed in December 1957.
Vintage Griswold cast iron skillets were manufactured in Erie, Pennsylvania, between 1865 and 1957. To find the age of your specific skillet, you can look at the logos and markings on the bottom or handle, which act as historical timestamps.
The "Holy Grail" of Griswold collecting is the Erie #8 Spider Skillet, produced between 1890 and 1891. Featuring a spiderweb logo borrowed from Scottish folklore, it was pulled from production almost immediately, making original survivors incredibly scarce and highly prized.
No, original Griswold skillets are no longer made. The historic Griswold Manufacturing Company produced its renowned cast iron cookware in Erie, Pennsylvania, from 1865 until it closed its original foundry in 1957.
Yes, Griswold skillets are highly valuable. While standard, everyday sizes typically range from $𝟕𝟎 to $𝟐𝟎𝟎, exceptionally rare sizes, old logos, and pristine pieces frequently sell for thousands of dollars.
Whether Griswold is better than Lodge depends on what you value most. Griswold is superior for its lightweight design and polished, non-stick surface, while Lodge excels in heat retention, durability, and budget-friendly value.
The most sought-after cast iron skillets fall into three distinct categories: premium modern artisan pans, luxurious enameled options, and elusive vintage "holy grail" collectibles.
Griswold cast iron pans are expensive due to their finite supply, high collector demand, and superior craftsmanship that modern manufacturing. The brand represents "American history," and prices routinely soar based on rarity and brand recognition.
Avoid traditional non-stick pans with worn coatings or synthetic "forever chemicals" (PFAS), as well as unlined copper and reactive aluminum. Scratched or overheated pans release toxic fumes or leach heavy metals into your food.
U.S. Speed Skater Kristen Santos-Griswold Disqualified for Causing 1,500-Meter Short Track Crash. US short track speed skater Kristen Santos-Griswold received a penalty on Friday, after her illegal lane pass contributed to a frightening collision during the 1,500-meter women's short track event.
Wagner is often the cast iron choice for everyday cooks who want heritage, performance, and affordability all in one. While Griswold gets much of the collector hype, Wagner stands strong as a beautifully made, reliable skillet brand that still performs just as well today as it did 100 years ago.
Throughout the lifetime of your skillet, you may choose to reseason your cookware at home. We recommend choosing a neutral oil with a high smoke point. In the Lodge Test Kitchen, we often reach for vegetable or canola oil. Both are affordable and work great for at-home seasoning.
It's a number 14 skillet made by Griswold between 1920 and 1930. This was their large block logo which is arguably the most popular Griswold logo. It's valuable because big sizes are harder to find and the 14 is the biggest size skillet Griswold made.
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.
Vintage Griswold cast iron (produced from 1865 to 1957) is widely considered superior to modern cast iron because of its exceptionally lightweight build, silky-smooth cooking surface, and superior thermal balance. These historical pieces are prized by chefs and collectors for several key traits:
Several potential problems arise when your cast iron pan begins to crack. Heat will make the metal expand and contract, growing even the tiniest of fractures. This can become hazardous, especially if the pan is hot or is full of hot food. Cracks also harbor bacteria because they're more difficult to clean.
The healthiest frying pans are made from unreactive, chemical-free materials that do not leach toxins into your food. The best options are cast iron, carbon steel, stainless steel, and pure ceramic. These materials avoid the PFAS, PFOA, and PTFE found in traditional non-stick coatings.
If you're comparing cast iron vs ceramic cookware, here's the short answer: cast iron excels at heat retention and long-term durability, while ceramic nonstick cookware is lighter, easier to maintain, and designed for everyday cooking. Neither is universally better. They simply serve different purposes.
Here are several signs that will tell you when to throw away stainless steel pans:
"Erie" skillets (such as this) are some of the most valuable Griswolds since they are more rare than the " Large Block Logos " (what most people think as the 'valuable' ones). They pre-date the "griswold" marked skillets and go back to the earliest days of Griswold.
Avoid cooking highly acidic foods, delicate fish, strong-smelling dishes, and sticky foods (like eggs) in cast iron. These can strip your pan’s seasoning, leach metallic flavors into your food, or leave behind lingering odors.
Griswolds will be smoother surfaces. This unmarked Wagner made from a Griswold mold is a much superior pan to any lodge I've seen or owned. An unmarked Wagner from a Griswold mold…
Yes, it is completely safe to use mild dish soap on your cast iron. The old rule of never using soap is a myth from generations ago when soaps contained harsh, abrasive lye. Modern dish soaps are gentle and won't strip or harm the pan's polymerized seasoning.
In the context of cookware, a "#1 cast iron" typically refers to two different things depending on whether you are looking at modern or vintage pans:
Yes, old cast iron can be highly valuable, particularly as collectible cookware. While raw scrap iron is only worth about $0.06 to $0.08 per pound, well-maintained antique and vintage pieces—especially those made by sought-after makers—routinely sell to collectors for anywhere from $𝟓𝟎 to over $𝟏,𝟎𝟎𝟎.