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:
Smooth Cooking Surfaces
Many Griswold owners, including myself, will say it's the smooth cooking surface. A smooth cooking surface is not uncommon in vintage cast iron cookware and one of the main reasons many people opt for vintage cast iron over modern iron cookware.
Griswold cast iron is widely considered some of the best cookware ever made. Produced between 1865 and 1957, these vintage pans feature a hand-poured, polished-grinding process that results in a silky-smooth, lightweight finish. This glassy interior makes them highly non-stick and excellent for heat distribution.
The best cast iron skillet depends on your needs, but Lodge is widely considered the best overall for its durability, affordability, and pre-seasoned surface. For premium, smooth-milled pans, Smithey Ironware is a top choice, while Le Creuset is the gold standard for enameled cast iron.
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.
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.
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:
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 Manufacturing, known for its high-quality cast iron, was acquired by competitor Wagner Manufacturing in 1957, leading to the closure of its original Erie, Pennsylvania plant. Production moved to Sidney, Ohio, and the brand was gradually phased out by the late 1960s/1970s following further corporate acquisitions, making authentic vintage pieces highly collectible today.
The best oil for seasoning cast iron is one that is refined, neutral, and has a high smoke point (above 400∘F400 raised to the composed with power F400∘F / 204∘C204 raised to the composed with power C204∘C). Top choices include grapeseed oil, avocado oil, and canola oil. These oils polymerize effectively into a durable, non-stick layer without leaving a sticky residue.
"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.
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.
Yes, you should wash your cast iron pan after every use to remove food debris, fats, and bacteria. Contrary to popular myth, a well-seasoned pan is highly resilient, and washing it correctly won't strip away its protective, non-stick coating.
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.
What Not to Cook in a Cast-Iron Skillet
Vintage Griswold cast iron values are heavily driven by exact markings, age, and physical condition. Common restored skillets (Sizes 3–8) generally range from $70 to $150, whereas highly coveted, earlier ERIE pieces can command thousands.
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…
The "best" cast iron brand depends on your needs, but Lodge is the undisputed top pick for affordability and durability. For premium unseasoned pans, Smithey Ironware and Lancaster Cast Iron are leading choices. If you want low-maintenance enameled cast iron, Le Creuset and Staub set the gold standard.
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.
No, original Griswold cast iron is no longer manufactured. The original foundry in Erie, Pennsylvania, closed in 1957 when the company was acquired by its rival, Wagner. After that, some pieces were briefly produced at the Wagner foundry in Ohio until those operations permanently shut down in 1999.
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.
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.
Truthfully, leaving your cast iron to soak in the sink is worse for it than any tomato sauce or soap will every be. Cast iron is porous, meaning that long exposure to water can cause it to soak up the moisture and eventually rust.
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.
Premium American-made cast iron brands range from historic, legacy foundries to modern boutique artisans. They focus on heirloom-quality, machine-polished surfaces, and lighter, modern designs.