Thread: Cast iron?

What Griswold is it, large logo, small? I'd love to find an Indian head.

Originally Posted by Wid

What Griswold is it, large logo, small? I'd love to find an Indian head.

Like what is described here ;" About 1920, the company introduced the last of their greatest logo products, the block EPU logo. These continued until about 1940. There’s no mystery in understanding this logo either. The word GRISWOLD was block lettering style, rather than slanted to the right like the older slant or Italic style. It was still within the double circle and cross. Underneath, it still said Erie, Pa., U.S.A., just like its older counterpart."

I'd take a pic but I'm too lazy today. Besides, ya seen one, ya seen 'em all.

Okay,all this cast Iron talk got the juices flowing,Got out the old Ribbed Pan,season it with some bacon grease and maldive salt.
Got the propane one burner out,(gotta do this outside) Get the pan screaming hot,two bacon wrapped filets,3 mins per side.
Large Idaho baker spud (baked till crispy),sour cream and garden chives,bacon bits (home made Bacon) lots of butter.
Home made sour dough garlic Bread.Maters (yet to be picked,a little balsamic and garden basil.

I've had a few, great skillets

Cast iron is great, I like my vintage Griswolds and Wagners over my newer lodges, the lodges seem needlessly heavy. here is a link to an old thread on cast iron pans

enjoy,
jim