Griswold Cast iron Is Highly Collectible. And this makes the ironware fun to collect for collectors and enthusiasts. So when a rare piece or size comes up for sale, it will attract the attention of many buyers and ultimately drive up the price. You should expect to pay extra for sizes like 4, 12, 13, 14, and 20.
Thanks to their durability, any used cast iron pan you can find is going to be more worthwhile than a new one — and I'm not talking about collectable Griswold and Wagner pans, either. Here's why you should (almost) never buy a cast iron skillet new and why the hunt for a perfect-for you-pan is really worth it.
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.
Expensive Cast Iron: Often crafted using more meticulous manufacturing processes, ensuring uniformity and better overall quality. Cheap Cast Iron: May come with a less effective or uneven seasoning layer, which can lead to sticking and rusting.
The more you use cast iron, the smoother it becomes. Each time you cook with oil, the seasoning on your cast iron improves, making you cast iron darker and smoother. After a few years of regular use, the finish on your cast iron will be very smooth, similar to cast iron you might find at the flea market.
The more you use a rusted pan, the more iron you'll consume in your food. It's best to avoid cooking with a rusty cast iron pan. If it's reached the point of corrosion or deep rust, throw it away rather than risk your and your family's health.
"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.
If cast iron is left in the sink to soak, put in the dishwasher, or allowed to air dry, it will rust. It can also happen when you store your cookware in moisture-prone environments, such as a cabinet near a dishwasher, an open cabinet in a humid location, or stored outside.
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.
It is making a huge comeback in kitchens nationwide, and chefs are creating new recipes and cookbooks in line with the trend. The reasons for the resurgence of this old-fashioned cooking tool vary from unexpected benefits to delicious inspirations. Looking for ideas of what to make in your cast iron cookware?
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.
Robert says a quick way to determine if the pan is early or pre-20th century is to look for a gate mark on the bottom side. “A gate mark looks like a slash and was a by-product of older iron casting methods,” he explains.
Cooks for generations didn't use soap on cast iron pans because the soaps were made with lye and vinegar, two ingredients that will absolutely strip the seasoning and can even damage the pan's iron. Today's aerosol oven cleaners are often made with lye or sodium hydroxide.
Myth 6: Vintage is Better Than New
The Reality: The material may be the same, but the production methods have changed. In the old days, cast iron pans were produced by casting in sand-based molds, and then polishing the resulting pebbly surfaces until smooth. Vintage cast iron tends to have a satiny smooth finish.
Griswold pans, like many other vintage cast iron brands, were made with quality craftsmanship. After casting, they went through an additional step called polish-grinding, resulting in a silky-smooth surface. This not only allows for easier seasoning but also ensures an even cooking experience.
Some cast-iron skillets, including those made by Lodge, come pre-seasoned. You'll notice they have a smooth, non-greasy, softly lacquered surface. Those that don't come pre-seasonsed have a matte gray finish—until you season them, at which point they become shiny and closer to black in color.
When it comes to cast iron skillets, old is better than new. In fact, if you can find a used cast iron skillet in an antique store or thrift store, that's actually better than purchasing new from a store.
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.