So, I've been collecting old Canadian Cast Iron Pans for a couple of years. I'm always amazed at the unique qualities of older pans, how smooth and light they are, the finish quality can be amazing.
If I do come across a pan from the USA it tends to be Wagner. or perhaps Lodge, 50-60 years old. I was in a thrift store the other day, and was pleasantly surprised when I turned this pan over to see that it was a Griswold, I've never seen one before. My best guess on the logo is that it dates from 1920-1940, is that correct?
The finish is a bit unusual for my eyes... while the bottom seems like normal cast iron, the cooking surface and the handle seem a bit "lustrous" showing lots of wear, silvery when dry, bronzed after cleaning and seasoning. Is this a chrome surface of some kind, is that what I am seeing? (I've attached a few pictures.)
Regardless, it was worth the $4 that I spent on it. It's VERY light, can't quite believe it.
If I do come across a pan from the USA it tends to be Wagner. or perhaps Lodge, 50-60 years old. I was in a thrift store the other day, and was pleasantly surprised when I turned this pan over to see that it was a Griswold, I've never seen one before. My best guess on the logo is that it dates from 1920-1940, is that correct?
The finish is a bit unusual for my eyes... while the bottom seems like normal cast iron, the cooking surface and the handle seem a bit "lustrous" showing lots of wear, silvery when dry, bronzed after cleaning and seasoning. Is this a chrome surface of some kind, is that what I am seeing? (I've attached a few pictures.)
Regardless, it was worth the $4 that I spent on it. It's VERY light, can't quite believe it.