A community for cast iron cookware. Recipes, care, restoration, identification, etc.
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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?
Call it $25 each, you got a good deal. Put a bit of elbow grease in (esp on the Wagner), and use them.
That's the plan! But it's still nice to know if these are the find I thought they were even if I don't plan on reselling them any time in the near future.
Without doing a deep dive into research, I'd say retail on the Griswold (that's an 8"? Perfect for camping) is probably US$35-$40, the Wagner would be US$75-$100 after some light restoration. So at least "doubled your money," and a bit more. But you'll get way more value out of them with the cooking.
Edit: I just saw someone else mentioning the thinness of the Griswold, perhaps not perfect for camping. You'll want to control the heat pretty closely on that to avoid warping.
I never had the luxury of using either brand, though they are highly rated and nicely finished. Can you tell us a bit more how heavy they are? I've a few send cast iron skillets as gifts to family around the world and my only way of assessing quality was by weight.
Weight is not a bad measure. There were a handful of companies long ago that were making stamped iron cookware, and they're almost universally warped. Those are just too thin to hold their shape under a lifetime of heating and cooling. Some of the very well used cast iron will warp, too, but it's less likely and less pronounced.
A 12" cast itron skillet (what you usually think of) is definitely heavy, but manageable. I have a 12" BSR, which is about as thick as this person's Griswold, and it's great to use. The Wagner here is definitely thicker, so it'll be heavier for sure, but I bet it's a dream to cook on. I've also got a 12" Wagner "chicken fryer," which is essentially a skillet that's twice as deep or a bit more. That one is heavy, to the point that it's difficult to clean, but it's so useful cooking for a family.
More iron means that it'll take longer to heat up, but it will maintain that temperature more evenly. Older pieces are going to tend to be thicker as well. Really old pieces (like pre 1900) are going to have a casting mark on the bottom, where the piece was poured into the mold. It'll be ground off, but you'll see a bit of a "scar" as evidence.
When it comes to cast iron quality, as long as it's got enough material so that it doesn't warp, it's probably going to be fine. New, old, name brand, generic - they're going to be fine. Old cast iron is going to have a milled cooking surface. Newer cast iron, they don't bother with that step anymore, and the rough cast cooking surface is not any less slick than a smooth one, but if you like a smooth surface, you can work at it with sandpaper for a while and re-season it. If you're hunting for vintage iron, that milled surface is what you're looking for.
The only damage you ever need to be concerned about is cracking, which I suppose could happen as the result of a bad casting, but happens more commonly with a temperature shock - so don't take your rocket-hot pan and immerse it in water.
Test them for lead.
well just the first one is running way more than 50$ online
My Griswold #8 (10") is my favorite pan of all time. I prefer it over All-Clad for most things.
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.
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?
Some most certainly can. I have one (silicone) in the oven at 450 literally right now.
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
The one on the left looks really nice with those thin walls.
Griswold #8, very nice. I've had mine for years and it's an amazing pan. The WW is a good find, too. I would disagree that the WW will be very valuable, maybe around $40 restored. Based on the logo it seems to be a later model. I'm sure it's still a great cook!
My recommendation is getting it stripped and reseasoned if you want to get the most money from them.