A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
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Smaller one is a Griswold No. 8, marked 704H.
Larger one is a Wagner Ware 11 ^3^/~4~ Inch Skillet, with a "10" on the handle.
I managed to get them for $50 total. I can't find exact matches online, but I think this is a good deal for these two. Is it?
Question, don't pan's like that get insanely hot? I remember having one as a kid, and I thought you had to pick it up with an oven miy bcz the handle would get so hot.
They do. It's how I know its plenty hot enough to cook when I feel it start to get warm.
Several companies even make handle covers in either fabric or silicone.
Yes, but those ones can't go into an oven to finish what you are cooking.
Definitely a trade off, but each has their benefits
There are also slip covers that slide right off for oven finishing and cleaning.
Some most certainly can. I have one (silicone) in the oven at 450 literally right now.
You can just slide the cover off when you're putting it in
Ah, all the ones I've seen are attached. If you remember that makes much more sense
I've never seen one that is permanently attached on cast iron. Is that a thing?
They do. I have silicon handle covers for mine that I just keep on all the time unless in the oven
I used to have a gas stove at my old house and yes the handle got hot. Our new house has an electric cooktop and the handle doesn't get hit unless I'm cooking something for over 30 minutes. There's very little "spill over" heat from the electric burner compared to gas.
I liked having a gas range, but honestly electric has been great.
You add handle covers