The Mudbrooker's Guide to Cast Iron: Finding and Identifying
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- เผยแพร่เมื่อ 27 ก.ย. 2024
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Where can I find old cast iron cookware? How can I tell if it's something worth buying? What is that thing? All this and more revealed in the first thrilling installment of TheMudbrooker's Guide to Cast Iron!!!
Some useful links:
Identifying Old Cast Iron Pans by Cast Iron Chaos: • Identifying Old Cast I...
Logos and Trademarks:
www.castironcol...
Thank you! I know this is an older video but it is very informative. Have been using cast iron pans (skillets 😂) most of my life and was on a quest for an additional skillet. Have given too many of them to my sons - most of which were bought at yard sales and such. I never paid much mind to the brand - rather, I judge it on how slick the interior surface is and the weight. Since I am on a quest for an additional skillet I started watching TH-cams ! Thank you in my quest ❤. I am 70 years old and never knew any of this 😂❤ But I am just buying a Pan !
I've been collecting and using cast iron cookware for 45 years. I found this video to be a very informative and helpful video. You have done a super job of explaining the basics for the beginner just starting out. Bravo my friend. Im looking forward to watching more of your videos. I just found you today. Thanks for sharing.
So helpful!! Thank you!! There’s so much to know and you have great information to help me figure things out. I’m interested in quality but not a collector so I appreciated learning about the wobble not really being a problem.
I looked at my irons from my great grandmother. My pans get used everyday. They have never been cleaned and the outsides are gross. I have always been afraid to clean them. I am now excited to bring them back to their glory. I looked hard and they have markings. I also have 3 hammered irons. Thank you for all the time and information.
This is a fantastic video. It combines history, cooking, and a bit of Americana. Your down to earth narration really makes the video!👍 Thank you!
You're welcome.
My late mother always loved cooking with her cast iron pans. Anyway, one day while cooking something on a small pan. I heard a loud snap. I looked over to see the pan on fire. She quickly put a lid on it, to extinguish the flames. The pan had cracked, and I guess the grease went threw the bottom, and ignited on our old electric range. My mother said, "In all my years, I've never seen that happen before". RIP Mom, Love You...
I really enjoyed this video, finally I know what my iron skillet's are. They were handed down from my great grandma (6" Lodge from the twenty's) and my papa (10" Lodge from the fifty's). Thanks for sharing, I have saved all your videos so far. Great info
Thanks for your great tip to clean cast iron. I bought a couple of pretty badly rusted pieces. I saw your video and bought some oven cleaner, sprayed the pieces put them overnight into a double plastic bag then shoved into a clean garbage bag. Next morning took them out scrubbed a bit and then reseasoned them. They came out amazingly clean. Thank you your tips actually work.
Thank you for teaching us about cast iron! I learned very much from watching these three videos. I had already restored and seasoned 3 pieces of old Griswald iron. I did not know all of your tricks however so now I want to redo my restoration!
Great video!
Seriously. Thanks. I loved that you can hear it ring. Contiguous composition always rings.
I like the structure of your video because you speak NOT as a collector but as a USER...not that collectors are bad videos...but they are partial, as I am not, to real use...spinners, pits, and defects...are not a concern for me unless it interferes with the actual cooking...lol. I'm a sub now...because I'm a Taiwan user as well and an Ozark Trails Lover...Got a video uploading in the morning on a Lodge Vintage #5 that needed a home but collectors passed it over because it had a belly button as I call it...lol.
Thanks very much. Instructive and entertaining at the same time. I live in South Africa and some years back I got a no. 8 Wagner chicken fryer for the equivalent of about $4.5 at an antique shop up the road in Darling. Today it is pretty much in daily use. It literally lives on the stove top.
I found you because:
Cast iron is hard to come by here, but I bought an iron skillet this holiday and am busy restoring it too. It is about the same size as the no. 8 Wagner, but so far as I can tell unmarked (lots of crud on the bottom). It also has a lid which fits well (Yippee), and has a good 'ting' noise on both. But it is almost certainly from a local forge as it has a wire handle over the top (to hang over a fire) and a wire handle on the lid (which was just forged with a large nipple with two holes to hold its wire). So it is an interesting oddity. I look forward to using it.
It is in it's second dose of oven cleaner and might attempt the electrolysis method depending on how it comes out of the second treatment.
Very much appreciated. Oh, and smelling salts for the cleaning video were not required, that is exactly how my Wagner is maintained, and it hasn't missed a step...
Everyone seems to be interested in the 4 most popular brands, but I honestly love finding the mystery skillets more. Weird hammer finishes, local smaller foundries, and occasionally a century old piece shows up.
Thank you for such a wonderful real life video. I love cooking with cast iron. I have several Lodge Logic pieces (pots, skillets, griddles) and I find them great to cook with even though I am not a fan of the texture. My great-grandmothers's WagnerWare 3c is my favorite, it was/is known as "the grilled cheese pan" for obvious reason. My second best skillet was passed down through my husband's family: a lovely number 8 that is old and smooth. It and a $2.00 yard sale number 5 Griswold are my most used skillets. I tell people that I will use my cast iron until it is too heavy for me. Now I am going to see if I can ID that number 8.
Enjoyed your video! You've got some unusual pans I haven't seen anywhere else. That 3-legged cauldron is a treasure. I'm not a collector, just a dedicated user. I'm 68 years old and I've never used any other kind of skillet. I also have a Birmingham Stove and Range Dutch oven that I bought new back in the 60s. I got it real cheap because it has a casting defect in the lid. That lid also happens to fit my Griswold #8 skillet perfectly! I just restored all my pans with instructions I found on TH-cam. Some came out wonderful, others not so great, cuz I was just learning and not all the advice on TH-cam was the best. My mistakes: Seasoning with flaxseed oil - it tends to flake - Crisco is my go-to now. I also think I might have warped both my Griswolds :-( by putting them in my self-cleaning oven. But I hadn't learned about "spinners" yet, so they might have been warped before I did that. But they're still good cookers, like you said. I'm about to watch your restoration video. Thanks again! Welcome to my TH-cam cast iron family!
You from wood bury Briar.rose
You're the AvE of cast iron. Love it. Learning a lot. Think I'm gonna call you Uncle Iron.
If only we knew what an AvE is.....
@@lancebaker1374 AvE is a world traveled engineer and highly regarded YT'r. Latest vjo: th-cam.com/video/AERn5japFs8/w-d-xo.html
Well, just learned that my skillet I cook breakfast in every morning is an old Lodge.
Enjoyed this video - especially the end part on lids. I like to find very old pots, spiders, and Dutch ovens but it is hard to find them with their original lids. I’d love to hear more of your insights regarding finding good lids for them. For example, I have a 11 inch spider and have not been able to find a good lid for it but I did find a round hanging griddle that fits it perfectly. I also use an old tin plate as a lid for one of my 3-legged pots. Best wishes.
Buy the pan, not the brand. Great advice. Thanks for an informative video.
"Pan of the Beast!" My wife didn't grow up in church. Had to explain that to her when I bust out laughing.
@Jason Black sadly, yes. I got dragged to church so often, I did grow up there.
Great video - So many interesting overlaps in the identifying markers of old ironwork and old print-work.
Very informative for us newer collectors
the small dark heavy pan is a BSR...and they are always heavy, not as heavy as a Lodge, but they make good steak pans. the page one is an Unmarked Wagner another very nice pan.
It sure was about time I learned about what I've been cooking on for so long. I have my Mom's skillet,s & possibly some of her Moms. They're definitely my favorite pans to use. I just didn't know what I didn't know. Your collection is impressive & looks so great on your wall. I watched 3 of your videos & I've got to investigate what I have. Greatly appreciate you & T.Y. for yr inspiration. 😳
This site www.castironcollector.com/trademarks.php has a lot of pictures and information to help identify cast iron.
My wife is crazy about this stuff, she dragged me to one of those civil war reenactment things and we paid a lot of money for some "fire irons" a chain and a big kettle. We've used it once.
You don't use it at your cabin? Put a lid on it and it'll work great for roasting meat over a fire.
@@TheMudbrooker One time we did, she made a giant pot of chicken soup. Came out good. I think for some reason she just wants to collect them, wants to have them, not really to use them.
@@demonorse Good lord, don't let her watch this then, you'll be ass deep in cast iron before long. :)
"Pan of the beast"!!!! Loooool
One of the better guides
Great explanation of good vs bad cast iron
Another place to hunt: a while back my neighbor's wife died, and I got a half dozen CI pieces for $5 to $10 each and his estate sale. Well seasoned and carefully used.
When I've had a mild 'wobbler,' I've taken the bottom down slightly with course sandpaper on a an oribtal.
I worked for a long time in Erie PA and know Griswold very well.
Thanks for the info. I want to start collecting cast iron . This definitely helps.
That old 3 legged kettle from the 1840-1870s is amazing. EVen more amazing is the price you paid. Thanks to this video I found out that both skillets I recently cleaned and seasoned were my grandparents. One is a vintage lodge one notch (1930s-40s) number 8. The other is a small logo (I'm guessing) Griswold number 3. Still trying to date the number 3 griswold. This video is filled with great knowledge. Thanks!
Follow this link www.castironcollector.com/trademarks.php and click on the photo icons and you should be able to date the Griswold.
Great video. I overpaid for many of my cast iron pieces only because I bought through eBay. Lots of people were bidding for the items I ended up winning, so that drove up the cost, but the shipping is where I really took a hit. Simply put, the pans are heavy, and shipping costs are calculated by weight. On the other hand, the convenience of buying online versus going to estate sales, buying gas, time driving, etc. balances out the costs of shipping in my opinion.
I use my cast iron cookware. I am not a collector. So, I do not have many pans of cash value. My most valuable pieces in terms of cash are a small logo Griswold #9 griddle, a Griswold popover pan, and a #9 Wagner Sydney O skillet.
I do have quite a few Wagner pieces that are pre 1960, so I suppose they do have some cash value as well. I have a slightly wobbly #10 skillet, two #8 chicken fryers, a #5 skillet, and a post 1960 #9 griddle.
The best value in my collection are two unmarked skillets, a #7 and a #8. I got together in one purchase from eBay for only $15. Although they may be have the oldest production date (I estimate 1920-1930) they are not "marquee" names like Griswold. One is from a Chicago foundry and a well made skillet with a smooth cooking surface like Griswold.
Hi, I'm a new subscriber. I've been getting into antique cast iron. Last December, I bought a very clean 1930s era Favorite Piqua No.9. And then, I found a 1912 era slant Griswold No.9 with a heat ring! I'm enjoying your videos and always have a shot of nice bourbon when I watch! :)
Keep up the great work, love your cook stove! I run a channel about antique tubular lanterns, if you care to stop by sometime, that sort of thing interests you.
Your knowledge is vast and thank you for sharing!
Respectfully,
RayoRob-
Great job - very informative. I watched all three in this series. You have a great demeanor for this - a natural teacher. You also sound just like Tom Bodett - one of my favorite voice actors, writers, and humorists.
The #3 Wagner at the first section of video (4:06) appears to be heat damaged. This usually happens when a piece of cast iron has been over heated by cleaning in a self cleaning oven or cleaned in an open fire. I say this because of the red color, and the (rust?) is not in an area/pattern that would be caused by water sitting in it. If it's just surface rust it will clean up and be fine, but if it's heat damaged it won't season.
Thanks for the video! Love the CH&F skillet!
Very informative! Thank you so much! I just accidentally ran across this (not even thinking about cast iron pans) at 4:30 AM when I was still in bed, trying to fall back to sleep. You encouraged me to get up and start working on my skillets. :) I have one that I love that was handed down from my husband's mother when she passed. On the back, it says nothing but 8 in one place and F2 in another. It would be fun to know more about it if you would happen to know. It has nice large pour spouts and a ring on the bottom. I subscribed to your channel!
Could be a Lodge or a Birmingham Stove and Range. If there's a notch (or 2 or 3) in the ring it's a Lodge. If there's no notches but there's a ridge on the bottom of the handle that runs all the way to the side of the pan it's a BSR. Those are the two most likely answers, but there are a few other possibilities.
Boy do you know your subject. Thank you for the very informative video.
This video has lots of practical information. Thanks.
I have my Grandmother’s cast iron pans mostly Griswold and some Wagner and she died in the 1930s. So they all are before this date. In addition to the numerous frying pans I have a Dutch oven with lid, a round griddle and a 2 burner griddle and a waffle iron that goes over a wood stove. Thank you for all this great information. ❤
The pan number has no bearing on lids. The number identifies the size of the burner opening for a wood-burning stove.
You sure know your stuff! I have a limited collection of iron which suits me because I use what I have. Would love, though I don't need, a square griddle. Perfect for making four grilled cheese sandwiches at a time but I don't foresee needing to make that many at a time.
Thanks for all the info and I look forward to the rest of this riveting series. :-D
I'm hoping to get the next video done by next weekend but that assumes I don't have some new domestic disaster to deal with.
Finally getting around to watching your guide to cast iron! Its long over due! Thank you for putting this info out there! People like me totally need it! I love cast iron but am not educated with it! Until now that is :)
Very informative, thank you. A freind gave me a Wagner 1102D, heat ring in excellent condition.
Fascinating subject.
Happy Trails and good luck 🍀✌
Thank you for the interesting and informative video on cast iron. Keep up the excellent work!!
Skip my last comment. After watching one of your videos I now know my skillet is a chicago
Love the "pan of the beast." LOL
Good video. I have a small collection of ci pans and cook on one or two every day. But I still learned several good tid bits from your video. Thanks.
Thanks brother you need to be in the movie industry, you have a good voice for narrating. A smart pan man to say the least. So much knowledge. Thanks for the info.
Great video. Very informative and relevant. I saw your video on TheKneady Homesteader. I liked it so much I decided to check out your channel. I am glad I did. Thanks for sharing your knowledge and experience.
Thank you for sharing this great information, I appreciate your knowledge!
You're welcome, I hope the next two videos are as helpful.
LOL The pan of the Beast!
Hopefully once seasoned it will be 667 grams !
I have a pan identical to one you have hanging. It is 11 by 3 inches deep with the finger impressions under the small handle to lift it opposite side of the handle. No markings on the pan. It has a very smooth interior, is not a thick pan for its size. It has some pitting on the bottom which looks like as described on another video that it could have been used early on, on a wood stove. I used it often for many years while my daughter was growing up and I had a gas stove. She is 61 now. I am now restoring it from it being in the garage for many years, and I sure would like to know who manufactured it.
Oh boy, I cant wait to slap all my pans LOL
Excellent video. I've learned so much. Thank you.
Thank you, there's more coming so stay tuned.
I am reminded of Fred Gwinn in Pet Semetary
Your video has been really helpful in researching out my three cast iron pans. The one that somewhat puzzles me is a #5 with LODGE across the 12 o'clock position, yet it has a heat ring with a single notch at the 12 o'clock position. Is this a transitional pan from about 1930 when they still had the name and a single notch?
Hi! These videos are amazing! I've looked at so many and I love how straight forward yours are. I've recently acquired a large cast iron cooking pot with lid. The only mark I can find is a very large raised 14 on the lid. It has a gate mark in the lid and dual gate marks in the bottom. I just learned what gate marks are. I didnt buy it because of this but was happy to learn it wasn't somebody fixing a hole. Which is what I had originally though. So I'm looking for a reference book or site pre 1900s. Any direction very appreciated as I find most articles about vintage dont address far enough back.
This is a good reference book for pre-1900 cast ware www.amazon.com/Early-American-Cast-Holloware-1645-1900/dp/0764345362/ref=sr_1_1?crid=7M6JIS20TC1B&dchild=1&keywords=early+american+cast+iron+holloware&qid=1614129283&sprefix=early+american+cast+iron%2Caps%2C198&sr=8-1
@@TheMudbrooker This is gold! This is the book people had been mentioning - the grey book - but I couldn't locate. Thanks very much for taking the time. Be well.
Thanks for the informative video
You're welcome.
Hi mate quick question about heat rings. I have an old wood stove should I just get pans with heat ring or both. Love your channel great videos. Cheers Terry-Australia
I noticed that one of the broken skillets looks like it was a Wapak Hollow Ware pan made in Wapakoneta, OH. My husband is from Wapakoneta.
It is indeed, a very early one at that. It's a crying shame it's broken, but I don't have the heart to throw it away. I've been thinking I'll make a clock out of it one of these days.
Lots of great information!
THANKS FOR ALL THE GREAT INFO ... BUT THE PAN SIZE "NUMBER" REFERS TO THE BOTTOM DIAMETER ... NOT THE TOP DIAMETER WHICH IS ALWAYS LARGER ... SLOPING SIDES, REMEMBER? ... MADE TO FIT IN THE HOLES OF THE WOOD STOVE COOKING TOP WHEN THEIR LIDS WERE REMOVED ... UNLESS YOU HAVE THE LID WHICH CAME WITH THE PAN, YOU MUST ALWAYS LOOK FOR A LID "NUMBER" LARGER THAN A PAN "NUMBER" ...
Lodge sold glass lids. All thrift stores have a bunch of glass lids. Bring a tape measure .
The only use I'd have for a cracked or severely warped pan, is to putty up the crack, paint it and make a custom wall decoration out of it.
I'm about using pounds and ounces for the weights please
that soup bowl could be a herb crushing bowl
(Called a pestle)
I cant wait to start slapping my pans 🤚🏼🍳
My mom used to throw rusted pans in our fireplace to remove the rust before seasoning them. Is this correct?
Also, I have a pan which seems well seasoned but has a section that is kind of a burgundy color. Do I need to worry about it?
I have a hammered no heat ring cast iron skillet that measures 8.5 inches from pour spout to pour spout. The bottom is marked 8_5 d. Do you know the manufacturer?
That was interesting.
I tried to keep it moving along without bogging down in too much minutiae.
Thank you on the history. I have been trying to figure out my Aunt's Dutch oven that is nice and smooth, well seasoned, but is marked like the 1030 skillet. I could not find anything on this. When you said Montgomery Ward, BINGO. That was her place to shop. So now I know.
Glad I could help. :)
I hear about the great Griswold and Wagner cast iron cookware.
Can someone tell me........WHY is it so great, compared to any other cast iron cookware?
I don't get it.
Some of it is simply the fact that they were the two largest and best known manufacturers, but it's mostly because they are light and thin (especially the very old ones) and made to very high quality standards of both finish and materials.
Incidentally, I like those GE 70's vintage high voltage electric coils on that stove with the infant switches (push in first, then turn). That is the cat's meow. I have one (a gift) at 220 Volts 30 amperes.
I haven't made your mazzarella cheese yet, but I will try that Brandy sooner!
My mother has a skillet that has - 8 and four dots above it so what does that mean?
#TheMudbrooker new subscriber here. Thanks for this fantastic and informative video
At 17:18, you said "when you took an eye off". What is an eye?
Wood fired cook stoves had covered openings over the firebox called "eyes", you could take one of the lids off and cook over a direct flame. Modern gas flattop ranges like you would find in a restaurant kitchen have them too.
I have three Lodge that fit the ruff surface description that you are talking about. My smaller one gets a thin later of a black flim like something. I am frustrated with it. Iam trying learn how to fix that problem.
Watch the next video in this series.
Hahaha "Run for your life!"
Hi this is very interesting. I have a Wagner Ware Sidney -0- 10880 it's 3 inches high, 9 inches bottom 10 inches across on top, it has a slight wabble. I have had it for years and just love it. It was my Grandmothers. I would love to know what year it was made ? And what its worth ? Its in good condition. I'm just curious to know please. Thank you. Leontine Fox
From what you describe, it's a chicken fryer made from 1930-1960 or so. If you can send a couple of photos to themudbrooker@yahoo.com I might be able to narrow it down a bit. #8 Wagner chicken fryers usually sell for $45-$60.
i have a 4 notch skillet it is really thin and smooth been in the family sence the 60's .no markings on it.would like to know what it is.
I have a #8 pan that I think is a BSR based on the shape of the handle, the only marking on the bottom of the pan is 8.1 and it is very thin with a wobble. Any idea what it is?
Most likely a BSR Red Mountain series. Very good pans, made from the 20's up til about 1950.
Need help on my cast iron that I got it has zero markings on them
I bought one cast iron at target lol. Is it real bad to use lol
if your a “Facebook” user....some great info from collectors...and sales much less than E bay!
I have an un marked skillet that has a weird symbol inscribed into the top side of the handle right where it meets the pan. it's similar to a backwards slanted number 7 with a dot inside the corner of the "7". Any chance you've run across something like that? Thanks
I'm afraid that's a new one on me.
@@TheMudbrooker thanks
What is the pan to the right of the Griswold at video time around 25:44?
That's a #10 unmarked Wagner Ware.
@@TheMudbrooker Thank you!! I have one just like it and have been unable to identify it. : )
Who are the makers for pans with the spider and the Indian head logos?
The "Erie Spider" logo pans are they holy grail of cast iron collecting, they were made by Griswold under the Erie brand name. Depending on size and condition, they sell for anywhere between $2000 and $10,000. The Indianhead logo was made by Wapak, and while not as expensive as the spiders, they're also sought after. They usually sell for between $200 and $600, again depending on size and condition. If you're considering buying either one, BEWARE there are fakes of both on the market, do some research first and learn how to spot them.
@@TheMudbrooker Much thanks.
I have a skillet that has both logos. Wagner Ware & Griswold. Do you have any info to share about this piece ?
The companies that owned Griswold and Wagner merged in the late fifties. They stopped producing Griswold branded ironware in about 1958. During the sixties, they made cast iron with both names, like the skillet you have, up until about 1971 or 72 when they discontinued the Griswold brand entirely. They're decent pans and perfectly usable, but the quality standards are a bit lower than either Wagner or Griswold before the merger.
*edit - "Pan of the *Metric* Beast"
Anything metric is by definition evil.
what's that rim on the outer edge of the bottom side (edit:heat ring) of some of these pans and skillets for?
The heat ring provided a smoke seal when one of the covers on a wood cook stove was removed and the pan was placed over a direct fire. Some makers like Lodge and Birmingham Stove and Range kept the heat ring long after the era of wood burning cook stoves ended.
@@TheMudbrooker thanks for explaining that, I had no Idea....haha
Your channel details don't reveal your exact location, but from that accent and rhythm, I'd say Minnesoda.
Wisconsin.
I like your video, I am a cast iron enthusiast though, I don't have any I believe that are antiques. I do however have an Emeril Legasse cast iron that I've had for about 10 years. I bought it knowing nothing and was skeptical at first because by how rough it was. I cook on it almost daily and as time has worn on the cooking surface is smooth as glass. It's really heavy compared to a Lodge someone gave me recently of the same size. Do you have any knowledge of the Emeril cast irons, it seems good, but I've always wondered what experts say even though I'm satisfied.
The Emeril pans are made in China, they're decent pans but like you said, they're way heavier than they need to be. Most, if not all, of the celebrity chef branded cast iron cookware lines are made in China.
@@TheMudbrooker thanks for replying, I'm real happy with it now except for the heft. Though that's not much of a problem because it practically lives on my stove. I'm working on getting an equal finish on the Lodge, my thinking the more I cook with it the sooner it will achieve the finish I have in the Emeril.
I find an cast iron pan i my garage how could I find out more about it? It is a 81/2 diameter, 5/8 sides with a radius from bottom to top, and what looks like a gate mark, and a thin ring on the bottom. Other marking are gone because it most likely was used on a coal burning stove.
If it has a gate mark it was most likely made before 1890, unfortunately, most gate marked pans didn't have a manufacturer's name on them.
@@TheMudbrooker Thank your help.I will re-watch your video cleaning and seasoning.
@@ThomasMarvinTomisin This video might help, th-cam.com/video/FrGaOd5zv8Y/w-d-xo.html Maybe you can spot something similar to the pan you have.
Sir good video, What are the names of those 2 reference books you mention in your video?
The two main ones are "The Book of Griswold & Wagner" and "The Book of Wagner & Griswold" by David G. Smith and Chuck Wafford. The prices shown are way out of date but they're great for identifying cast and showing the relative rareness of various items. They also cover other makers like Lodge, Wapak etc..
@@TheMudbrooker Thank you Sir, Over the years i'm getting a collection iron wear your video was a lot of help on the unmarked pieces i have an again thank you and have a Merry Christmas.
Can't find much on the skillets made in Detroit??
They say "Cast iron Cooking-ware" at the top and "Detroit-U.S.A" near the handle right? If that's the one, the handle is exactly the same as Birmingham Stove and Range skillets. It could be made by BSR under contract for someone else, but that's just a guess, there isn't much information about them out there.
@@TheMudbrooker That's the marking with a S-2338-4 above Detroit - USA. I'm not a collector, just a user from North of Detroit and they seem to be somewhat rare as sought after. I've seen them bring stupid money but get lucky every once in a while.
Sir I have a proposition about cast iron, how may i get in touch with you.
Again this about cast iron...........thank you
You can reach me at TheMudbrooker@yahoo.com
Hi,
Check out the so called Lodge rust eraser
A friend just sent me one, I haven't had a chance to play with it yet.
Dang it , jumped the gun again !
So I'm new to cast iron. And want to buy one collectible, vintage skillet, which would you recommend the Griswold or Wagner?
Yes. Seriously though, pans of the same age from both makers are about the same weight and perform pretty much the same. The only real difference is preference and price, Griswolds sell for a bit higher price than Wagners.
@@TheMudbrooker Thanks, Do you or do you know anyone that's honest that sells vintage Griswolds. Really like this video. Thanks
@@dougharlow6037 If you're looking for just the one, your best bet is to shop around antique shops, prices vary quite a bit and with a little patience you can find the best deal. Also you can examine the pan first hand to make sure it isn't cracked etc.
@@TheMudbrooker Thanks a bunch.