I've been wanting a vintage cast iron skillet for a while just to round out my modest collection and say I have one. I just moved back to northern Minnesota and I have to say I've seen a lot more vintage cast iron popping up in estate sales and in Facebook groups than in Phoenix. Today I saw a Griswold #10 for $50 on a Facebook buy/sell/trade page. It was my birthday yesterday so I treated myself. I have it in a lye bath in a well-ventilated space so I'll post more pictures once I have it stripped and reseasoned.
First impressions: it's very light and very smooth underneath all the crud.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Once cleaned an seasoned up proper, that Griswold is gonna be a fine-arse cookin rig, an I predict that yer gonna love it, an use it more an more an more...
As ya noted, they're both lighter, an much smoother than most modern cast iron...this makes em a joy to cook in.
If memory serves me right I'm thinkin th combination of 'big block' logo, an heat ring that yers has would date it circa 1920-1930, iirc they went to a smooth underside round '30... if I have time, I might be able to dig out a book or two, an verify...
I'm far from bein no expert, but I do have me some CI hereabouts...
Perhaps Spinaker will join in here; he's far more knowledgeable than myself...
Meanwhile, take pics as ya progress, some of us here drool over all things Cast Iron.
Last edited by Mr. Bones; June 18, 2020, 06:10 PM.
Here ya go Bones, and everyone. I put the pan in a lye bath in a well ventilated area for about four days to get the last few decades of seasoning and other gunk off so I could start with a mostly clean slate. After the lye bath I transferred it to a vinegar solution to neutralize the lye and help with rust removal. Two hours later I'm about to give it the scrub treatment and toss it in a 200 F stove to hopefully minimize flash rusting. I don't think I'll get all of the old seasoning off, but the pan's a lot older than me so I'll let it slide this time.
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