Griswold Rules

April 16, 2011 at 2:23 AM

I have now stripped and reseasoned my entire collection of cast iron cookware.  After doing this, and getting a look at the castings, materials, and workmanship in these pans I've come to a ranking of them. 

 

The Griswold #7 skillet is by far the best.  The metal is superior, the casting is superior, and the finishing is definitely superior. 

 

Next in quality are the no-name "Made In Taiwan" pans I got from Liz's mom.  They are a #5 skillet, a #3 skillet, and a #2 skillet.  Their casting quality is good, they sit nice and flat, and the finish, especially on the interior, is second only to the Griswold. 

 

Tied for last are a cheap Chinese made 10 1/2" skillet, and a Wagner 1891 11 3/4" skillet.  The only reason I rate the Chinese pan this low is that it has an unpolished interior.  The Wagner gets rated this low because, despite a reasonably smooth finish on the interior, the outside is a little rough, and the thing won't sit flat.  However you try to sit the pan any little bump will set it spinning like a top. 

 

I can certainly see why Griswold is so highly prized.  Definitely very, very well made stuff. 

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Alan Petrillo BTW: How to tell when your cast iron pans are sufficiently seasoned: When you brush on the final coat of oil, and it doesn't adhere, but beads up into little globules, then your pan is properly seasoned.