Doug, I am a new member. I have an opportunity to purchase, I believe it is an unmarked, Lodge #10 on top and a raised E, on the bottom around 6:00.
I don't know much about cast iron skillets but I am beginning to learn from what I am reading. I have not found anything like what I am describing until I saw your picture on another post recently... and I wrote to you and Michael asking for any information you could share about this piece. I am not sure if it's as good a quality as a Griswald, and If I'm going to purchase something, I really want to know I'm getting the best quality. I appreciate any feedback you could send my way. I must want to make the right decision. This #10 is smooth and seasoned well... in great shape. but I keep reading that Griswalds are better. Is it because the iron is better quality? Do you know when this # 10, heat ring - 3 sections with a raised Letter E was made approximately? I was told it is an old one. Thank you for ANY information you could send my way!
I don't know much about cast iron skillets but I am beginning to learn from what I am reading. I have not found anything like what I am describing until I saw your picture on another post recently... and I wrote to you and Michael asking for any information you could share about this piece. I am not sure if it's as good a quality as a Griswald, and If I'm going to purchase something, I really want to know I'm getting the best quality. I appreciate any feedback you could send my way. I must want to make the right decision. This #10 is smooth and seasoned well... in great shape. but I keep reading that Griswalds are better. Is it because the iron is better quality? Do you know when this # 10, heat ring - 3 sections with a raised Letter E was made approximately? I was told it is an old one. Thank you for ANY information you could send my way!