Dating griswold cast iron pans

May 11, Date-wise, some of the logos overlap. ERIE or “ERIE” Some of the finest cast iron cookware products came from this early time.
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In my opinion it is Griswold. They do everything right.


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The size, thickness and the shape of their skillets are perfect. Wagner is my second favorite. A little thicker than Griswold and not quite as comfortable. But with a smooth surface and cooks great. Both of these manufacturers produced a lot of cast iron skillets between and , so you should be able to find them. On the bottom of the pan is where the logo is. Griswold and Wagner used different logos over the years.

Griswold Manufacturing

Here is an image guide for each, so that you know the approximate date of a skillet. Each skillet will have a number on it. The oldest pans will have a heat ring or a rim that protrudes from the bottom of the skillet to provide a tighter fit to the stove. Each foundry used slightly different measurements for the size, but here is a general size guideline. Another skillet to look for is an unmarked no logo one that has three notches in the heat ring.

Cast Iron Lids

These are old Lodge skillets. You will notice that they are a little thicker than the Griswold and Wagner. But they still have the super smooth cooking surface. Think cornbread or Chicago style deep dish pizza. Twenty five dollars is a good price for a 5. Forty dollars or less is what I like to pay for a 8 skillet. Expect to pay as much as a hundred dollars on Ebay for a Remember these skillets will last forever if you take care of them. When you buy cast iron at an antique store or on Ebay, it will probably be cleaned already, and ready to cook on.

But if you find a bargain at a garage sale, estate sale or other place, you will typically have to clean it yourself. It sounds intimidating, and if you have seen some of the scary skillets that I have found at flea markets, you probably would not have bought them. But under the crud and rust, there is GOLD! Well not really gold.

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But a smooth cooking surface that will make you happy to cook on it every day. The best way to clean a cast iron skillet is with electrolysis. Vinegar gets rid of rust. Get a five gallon bucket and put fifty percent vinegar and fifty percent water in it. Soak the complete skillet for an hour or two, depending on how much rust is on it.

Vinegar is a strong acid and will eat away at the iron if you leave it in too long. Set a timer to remind you. Do not leave it in vinegar longer than necessary. Lye is how you clean all of the gunk off a skillet. Get another five gallon bucket and put twenty percent lye, and eighty percent water in it. Soak the complete skillet in there for one to two days.

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Lye is a extremely strong base. It will not hurt the iron at all. You can leave a skillet in for over a year I have and it will not harm the metal. But lye WILL severally damage your skin if you get it on you. Use rubber gloves and eye protection at all times when using lye. Be very careful not to splash.

After using vinegar or lye, rinse off your skillet really well with water. Then take it to a sink and turn your water to as hot as you can stand it with your rubber gloves still on. Rinse with the hot water, and apply a very gentle soap like Bar Keepers Friend.

Then use a brass scrub brush brass is a much softer metal than iron and scrub off any residual gunk or rust from your skillet. Rinse well; iron is slightly porous and you want to make sure you get the cleaner out. Then while it is still hot with the water, wipe dry and heat on a burner on your stove top to fully dry it.

Next, apply a high temperature oil like grape seed oil, peanut oil or just vegetable oil generously all over the cast iron skillet.

Vintage Cast Iron Guide

Put the oiled into a pre-heated degree oven for fifteen minutes. Then you are done. You will have a nicely seasoned skillet that will cook like a modern non-stick skillet. A great benefit of using a cast iron skillet is that you are not limited to the stove top. She died in By the s the company was in financial difficulty, facing competition from manufacturers of more modern products while struggling with internal labor disputes and declining quality. Later that year the Griswold brand and housewares division were sold to the Wagner Manufacturing Company of Sidney, Ohio.

The plant in Erie, Pennsylvania, was closed in December Randall Corporation, the owner of Wagner since , sold both companies to Textron in Textron sold them to the General Housewares corporation in General Housewares made products under the Griswold and Wagner brands until , when it closed and the manufacturing and brands were acquired by American Culinary Corporation of Willoughby, Ohio [12] [13] Classic cast-iron Griswold cookware is now prized by collectors.

Griswold cast iron pots and pans, skillets, dutch ovens, and other kitchen items had a reputation for high quality, and they are well known to antique collectors and sellers.

RESTORING AND RESEASONING CAST IRON COOKWARE

The easily recognized "cross" logo seen on Griswold products from the s through the s was modified several times over the years. Historians and collectors note these modifications and use them to "date" these pieces, to gives more accurate estimates of their age and approximate date of manufacture. From Wikipedia, the free encyclopedia. Random House Webster's Unabridged Dictionary.

Dating Cast Iron | Mary and Tom's Kitchen

Cast Iron Cooking For Dummies. Antique Electric Waffle Irons If the is no heat ring and a stylized Wagner Ware logo then it was made between and He avoids Griswolds with the small logo and Wagner Wares that describe the pan by size — e. If there is no heat ring on the bottom it was probably made between If there is a heat ring it could be another 10 years older. In another response he said: Matthew Griswold and John Selden produced hardware items.

The company was renamed to Griswold Manufacturing Co.