You enlightened me about 10 years ago with your first Identifying Cast Iron video but you outdid yourself on this one with your crash course on GRISWOLD. I really learned a lot. I got a serious addiction to old cast iron skillets and cast iron items in general from your videos.
After going down the cast iron rabbit hole and watching a few of your vids I bought and imported a 20s griswold a couple of years ago… mostly for my own satisfaction in knowing I owned something better than the standard lodge… I own copper core allclad which is known as the best of the best in modern cookware… I have a induction job and the griswold is by far the best performer on induction. It’s impossible to sear meat on anything but the griswold. Crazy that a 100 year old pan outperforms the modern offerings at 3 times the price
Love your videos! So much information! I recently found an ERIE pan similar to the one at 1:12 in the video. I did not know what I know now after watching this video, and I passed it up. However, the reason I passed it up was because it was sanded and painted black. Can be salvaged and how much did the sanding and painting affect its value? I really liked how light it was and would actually like to use it, but the sanding swirls all over the pan and paint had me concerned. Thanks
Great video as always! But....... I have to disagree about the number 4 being the rarest and most valuable of this series. For I have found that the number 13, the number 20, and the number 2 are harder to find and if you happen to come across one cost way more than the number 4 that my better half has. Was at an auction last weekend and they had a number 2 sell for crazy money! Keep up the great work!
i would certainly like to enjoy a longer presentation of this format soon, and by the way modemac, why not drop in on luis j's live chat this evening, it was fun having you in the comments.............................
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I just love your historical videos
You enlightened me about 10 years ago with your first Identifying Cast Iron video but you outdid yourself on this one with your crash course on GRISWOLD. I really learned a lot. I got a serious addiction to old cast iron skillets and cast iron items in general from your videos.
I am very glad you enjoyed it.
Excellent tutorial on Griswold pans. I probably have 30-40 Griswold pans and love using them.
😮 so jelous lol I'm just getting into cast iron, but I hope to definitely own at least one to use daily for my family.
If ur ever looking to sell one pls let me know
After going down the cast iron rabbit hole and watching a few of your vids I bought and imported a 20s griswold a couple of years ago… mostly for my own satisfaction in knowing I owned something better than the standard lodge… I own copper core allclad which is known as the best of the best in modern cookware… I have a induction job and the griswold is by far the best performer on induction. It’s impossible to sear meat on anything but the griswold. Crazy that a 100 year old pan outperforms the modern offerings at 3 times the price
Many people swear by vintage cast-iron, and say things that are very similar to your words.
I have all the different types/series of griswold, and I don’t consider the small logo inferior in fact I prefer the grooved handles to cook in
Excellent video
found 40s-50s era Griswold skillet no.8 at a Goodwill today for $10.60 total. Surprised how light it was compared to modern pans from Lodge.
Love your videos! So much information! I recently found an ERIE pan similar to the one at 1:12 in the video. I did not know what I know now after watching this video, and I passed it up. However, the reason I passed it up was because it was sanded and painted black. Can be salvaged and how much did the sanding and painting affect its value? I really liked how light it was and would actually like to use it, but the sanding swirls all over the pan and paint had me concerned. Thanks
hello , great tutorial babe , but numbers 2 ,13 and 20 are crazy rare 😊😊😊. still a great share, thank ye for sharing🥰🥰🥰🥰...........
Love my #9 large slant logo!
Didn't know a thing about brands, so I decided to check if my Griswald was a good quality brand. Good to know!
Hi CIC. See you this evening.😀
Another great and informative and entertaining video! thanks!
To me there is Griswold and then everything else! For the money Lodge is hard to beat!❤
Can't wait I have castiron fever
Good video on Griswold. Can you make more on Wagner, and other's like bsr, vitor, wapak, ward, puritan ect. Ect
I am working on a history of Birmingham Stove & Range. So far there’s this: th-cam.com/video/_TN8sxtCxQw/w-d-xo.htmlsi=dLGViuDH_pGUnMuL
Great video as always! But....... I have to disagree about the number 4 being the rarest and most valuable of this series. For I have found that the number 13, the number 20, and the number 2 are harder to find and if you happen to come across one cost way more than the number 4 that my better half has. Was at an auction last weekend and they had a number 2 sell for crazy money! Keep up the great work!
Don't forget about the illusive #1- huge money!
@@castironkev Must be! For I've never heard of it LOL! She has a 0 and a 00.
@@castironkev .....but is the # 1 a toy🤔🤔🤔.........
@@mizfrenchtwist almost same size as one! But no. Came as catalog number 1 or 411. $10k+ (yowsas)!
Hello CIC
My sister has A 20 inc Griswold skillet
My Brother weighed his Wagner and Griswold skillets, and some of his Wagners are lighter than the Griswold.
Early Wagner pans were definitely thin and light; but they became thicker and heavier from the 1960s to the 1990s.
@@castironchaos Thank you
i would certainly like to enjoy a longer presentation of this format soon, and by the way modemac, why not drop in on luis j's live chat this evening, it was fun having you in the comments.............................
Unfortunately his live video is at midnight here on the East Coast.