I'll jump to the defense of old iron with a smooth cooking surface just as quick as the next guy/girl, but I was recently put in my place when on a whim I purchased a Griswold skillet that nobody in their right mind should have bought.
It was UgLy, and I needed it.
Ladies, and Gentlemen, these are pits. Large ugly pits, lots of them.
(Photos Attached)
2 of the No. 8 Griswold 704 EPU skillet (Topic of discussion)
1 of my favorite skillet, possibly smoother than glass for contrast. (Who's maker I shall not name for fear you people will snatch them all up and discover how great they are) :frown:
Anyway, I cooked eggs in this and filmed it.
Behold, The Griswold that should have been thrown away long ago. [Video]
It was UgLy, and I needed it.
Ladies, and Gentlemen, these are pits. Large ugly pits, lots of them.
(Photos Attached)
2 of the No. 8 Griswold 704 EPU skillet (Topic of discussion)
1 of my favorite skillet, possibly smoother than glass for contrast. (Who's maker I shall not name for fear you people will snatch them all up and discover how great they are) :frown:
Anyway, I cooked eggs in this and filmed it.
Behold, The Griswold that should have been thrown away long ago. [Video]