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Old 11-02-2018, 03:53 PM
 
Location: too far from the sea
18,290 posts, read 17,448,052 times
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I've got an old Griswold skillet that I found in a thrift store for a few bucks. My other cast iron pan has sides and it's very old but has no brand name on it. It belonged to my aunt.

Those two are better than the Lodge that I purchased about 15 years ago. The Lodge felt rough even though it was brand new. It felt very rough compared to my aunt's old frying pan. Once I found the Griswold, I got rid of the Lodge, which was so much inferior.

They are heavy but I just keep them out on top of the stove at all times. Since I use one at least once a day, it's not a big deal. I never pick them up--just pour water in them when they're hot and wipe them out when they're cool. Then they're ready to use again.
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Old 11-02-2018, 04:31 PM
 
12,674 posts, read 14,751,583 times
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Is 12" the standard size? I have the standard size - the size my mom/grandma always used. I want one of the small ones now, though, to make cornbread just for me and DH, since we are empty nesters. A 12" pan of cornbread is too much for two people! My mom and dad had a small one and I should have snatched that up when we went through their things, but I didn't.
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Old 11-03-2018, 12:38 AM
 
Location: Southwest Washington State
19,368 posts, read 12,787,277 times
Reputation: 25390
Quote:
Originally Posted by ndcairngorm View Post
You need three hands when dishing out from these things. Two hands to hold it - one on each side - and the other hand to dish out! Guess I will have to perfect the tilt and scoop method.
Dish to a serving bowl. Put serving bowl on table. Problem solved.
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Old 11-03-2018, 02:40 AM
 
1,091 posts, read 609,415 times
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When you decide you need a cast iron skillet, a vintage Wagner or Griswold is not whats available. I got my Lodge at Walmart. I thought the cooking surface was a little rough on the new Lodge's but they wear down to a nice smooth surface with use. I must have had mine for 5 to 7 years by now. I've still not seen any vintage cast iron at a thrift store or garage sale. I have a 8, 9, & 10 inch. I use the 9" the most. I mostly cook things for myself. DW doesn't use my cast iron much.
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Old 11-03-2018, 05:12 AM
 
Location: SE Florida
774 posts, read 167,517 times
Reputation: 1892
My 12" CI skillet is mainly used for blackening. I get it white hot on one of the propane burners. That is the way it needs to be for blackening. We do grouper, chicken and steak this way a few times a year. Also have a dutch oven that I used to use for gumbo, but now I have enamel coated for that and I love the Le Creuset. Expensive, yes, but there will be future generations that will still be passing it down.
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Old 11-03-2018, 10:21 AM
 
Location: 49th parallel
2,200 posts, read 1,108,221 times
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Quote:
Originally Posted by silibran View Post
Dish to a serving bowl. Put serving bowl on table. Problem solved.
We don't eat family style - there are just two of us so it's pointless putting serving bowls on the table. I dish out the plates in the kitchen and serve them restaurant style. Sometimes I do it when we have company, too, depending on what's on the menu.
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Old 11-04-2018, 01:43 PM
 
12,674 posts, read 14,751,583 times
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I looked at mine. It's a Wagner Ware 8, which I guess is a 10-5/8" inch skillet. It was my mom's.
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Old 11-04-2018, 01:47 PM
 
Location: North Oakland
8,911 posts, read 8,262,703 times
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Measure across the top to know how many inches.
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Old 11-04-2018, 01:50 PM
 
12,674 posts, read 14,751,583 times
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Quote:
Originally Posted by jay5835 View Post
Measure across the top to know how many inches.
Don't need to. It's a Wagner Ware 8 and the bottom is stamped Wagner Ware 1058 P, which means 10-5/8".
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Old 11-05-2018, 10:44 AM
 
Location: Southwest Washington State
19,368 posts, read 12,787,277 times
Reputation: 25390
Quote:
Originally Posted by ndcairngorm View Post
We don't eat family style - there are just two of us so it's pointless putting serving bowls on the table. I dish out the plates in the kitchen and serve them restaurant style. Sometimes I do it when we have company, too, depending on what's on the menu.
Well, I do this too. But if I were dishing from skillet to plate, Id just use a spoon or spatula. In fact, that is how I serve from my Instant Pot, or slow cooker. I would not pick the skillet, or pot, up with food and pour onto plate.
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