Common cast iron: Common cast iron pieces, like every day skillets, waffle irons, dutch ovens, etc... are usually more expensive for three reasons: 1. Age 2. Look 3. Availability.
The main factors are scale, country of manufacture, and finishing. Companies like Lodge are able to sell their pans for cheaper due to a few reasons (see section about thickness and finishing), but one of them is the sheer scale they operate at.
The texture of cast iron pans is also something to consider: Some are finished very smooth, while others are rougher. Smooth-finished cast iron is less likely to stick in the first place, but the seasoning layer is harder to create and maintain. Rougher surfaces are easy to season over time.
The prices you are seeing online are because of rarity and the collecting market. There are people who collect Griswold and some pieces are so rare that they go for literally thousands of dollars. The ``spider'' Griswold pans, for example.
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. A mint condition, super rare "spider skillet" made in the 1890s by Griswold is worth up to $8,000.
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.
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.
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.
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.
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.
Cast iron cookware can be used on a ceramic glass-top stove without causing damage to the surface or pan itself. Take the stress out of dinner with the ability to cook a variety of different meals in a cast iron pan without damaging your cooktop.
Cast iron cookware's disadvantages include its heavy weight, the need for seasoning and maintenance, potential reaction with acidic foods, and lack of slickness for delicate cooking tasks.
"A lot of cast iron today is produced in 90 minutes," says Powell. "But at the turn of the 20th century, cast iron would sit in molds for upwards of 48 hours before then being tumbled for 24 hours." As a result, vintage cast iron was incredibly smooth.
Ferrous metals, such as steel and cast iron, generally fetch lower prices at the scrapyard due to iron being so common and difficult to refine. Non-ferrous metals, on the other hand, are less common, more malleable and greatly resistant to corrosion.
Field skillets are priced at a premium, with their standard skillet costing $165, before any first time customer discounts. This higher price point reflects Field's focus on producing vintage-inspired, high-quality skillets in smaller batches.
You should only need to fully re-season your cast-iron cookware one to two times a year, but you may also want to give it some extra seasoning love anytime you cook something that requires a heavy-duty cleaning.
Griswold's Reputation For Quality Ironware
And you can expect finely cast ironware with few imperfections on the cookware's interior and exterior. While a rough exterior does not affect the cooking experience, you'll be grateful for a smooth cooking surface free of casting bubbles often present on vintage pans.
In 1957 Randall's Wagner division acquired Griswold Manufacturing from McGraw-Edison. In 1959 Randall was itself acquired by Textron. Textron sold the Wagner and Griswold lines to General Housewares Corporation (GHC) in 1969.
Cast iron is naturally grey. The first layers of seasoning we apply to your Smithey give it a copper shade. As you cook with your Smithey, it will take on a time-honored deep black patina.
Don't let that scare you off—a cast iron skillet can last a lifetime (or longer!) and is easy to maintain if you remember a few simple cleaning tips. If you ever mess it up, don't worry: The great thing about cast iron is that it's easy to restore.
I think the original spider was a pan with a rounded bottom that sat on three legs so the cook could perch it comfortably on the hearth above the bed of coals or embers. It didn't really look like an eight-legged spider but may have reminded colonial cooks of a peculiarly truncated arachnid. And the name stuck.