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Old 01-08-2019, 01:04 AM
505 posts, read 355,192 times
Reputation: 1155


Originally Posted by silibran View Post
Griswold or Wagner skillets are quite pricey these days. And hard to find. I own two Griswolds.
The hunt is part of the fun!

About a year and a half ago I found two 10-inch Wagner skillets at a nearby thrift store. The staff at the thrift store were clueless. They had them marked for only $2 each! They were obviously a steal, especially since they had only light rust. They were easy to restore and recondition. I'm assuming that some little old lady in the area had died and her kids chucked out the pans when they were cleaning out her house.
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Old 01-08-2019, 06:47 AM
Location: New Britain, CT
615 posts, read 206,201 times
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I have at least 10 pieces of Griswold and Wagner in my "to be restored" pile. Need to set up an "E tank" in the spring and strip them bare, then reseason. Have at least 20 pieces on the shelf. We have an ultra rare #2..... She found it in a box lot at an auction that cost her $10. Multiple 5's,6's, 8's. We did a Maine vacation 2 years ago, lobster rolls and antiquing. Came home with probably 5 skillets. When you or your spouse is into antiquing or flea markets, you find them cheap at times.
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Old 01-10-2019, 01:51 AM
441 posts, read 77,974 times
Reputation: 786
Maybe the older they are, the easier they are to clean.

My late MIL gave me a cast iron frying pan when she and my late FIL retired, and it’s been my favorite and most-used piece of cookware for a long time. I only recently realized that it’s a Griswold #10, and it’s 11 3/4”. This information was furnished to me by my millennium child, who only recently “discovered” cast iron.

I use it all the time, and I always clean it with hot water, Dawn dishwashing liquid, and a dish brush or plastic scrubber. I never knew that you weren’t supposed to! I just wipe it down with a paper towel and a little oil once in awhile, and it’s never rusted.

Where I now live, there are cast iron pans just like it at garage sales and Goodwill. In fact, I picked up two slightly smaller (I’m too lazy to get up and check the sizes) for about $5 apiece, but my original pan is still the one I use the most. Lifting that thing keeps your arms strong, definitely!
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Old Today, 10:56 AM
240 posts, read 68,630 times
Reputation: 496
I notice one TV chef puts tomatoes sauce in her cast iron pot , your not suppose to use anything acid like that , she does it often too , it's TV one that lives on a farm , family always come on horseback for their meals Lol .
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