"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories
Reply
 
Thread Tools Display Modes
 
Old 08-09-2006, 10:18 AM   #1
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Question Griswold vs. Lodge Cast Iron

The only cast iron I have ever used is Lodge (I am talking non-enameled). I just have one well seasoned fry pan and I love it.

Whenever the topic of old CI comes up though someone will inevitably say that Griswold is the best out there and if you can find some then it is worth it.

What I want to know is why is Griswold better than Lodge? My Lodge CI is very heavy, nearly indestructible, well seasoned and just a great performer all around. What about Griswold would be better.

Don't get me wrong. I am not doubting that it is better, I just what to know why.

__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-09-2006, 10:20 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,406
I don't know if the cast iron was better but never go on vacation with the Griswold family.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-09-2006, 10:22 AM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Well I think I would put up with some of the Griswold's stuff if I could get that close to Christy B
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 08-09-2006, 10:34 AM   #4
Head Chef
 
ronjohn55's Avatar
 
Join Date: Jul 2004
Posts: 2,080
I call shotgun in the family truckster!!



Personally, I go with Lodge because I can still get it (although I didn't get to stop at the Lodge factory outlet store this past weekend ).

I think the thing with the Griswold is partly because they don't make it any more, so it's that whole "you have to find it on your own" thing.

Although I must admit that for making smoked peppers, I use a cheap JC Penny, made in China cast iron skillet for a smoke wood box. If it breaks, oh well, it was cheap.

John
Attached Thumbnails
Click image for larger version

Name:	truckster.jpg
Views:	493
Size:	30.0 KB
ID:	1704  
__________________

ronjohn55 is offline   Reply With Quote
Old 02-25-2007, 08:06 PM   #5
Assistant Cook
 
Join Date: May 2004
Posts: 15
WE had some Griswold when I was growing up. I seem to remember that it was a little lighter than Lodge, but that may not be right. We did have a chicken fryer that was nice and deep and very large. I should never have let my sister take it!
__________________
tj is offline   Reply With Quote
Old 02-25-2007, 08:26 PM   #6
Sous Chef
 
Join Date: Dec 2006
Posts: 905
Griswold is just very collectible, as is old Wagner and Favorite. Lodge is quality CI, as are other no-names also.
__________________
Candocook is offline   Reply With Quote
Old 02-25-2007, 09:28 PM   #7
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I have several pieces of Griswold CI. Two I inherited from mom, one of which she got from her granmother as a wedding present (yes an antique passed down). Two others I found in good shape in thrift stores. The Griswold is the smoothest surface I've experienced on a cast iron pan. One piece I tossed in the grill in the hot coals to burn off accumulated crud, and reseasoned. Still spectacular. It is heavy cast iron, as heavy as the rest.
If you find some in good shape in a thrift shop, get it. you won't waste your money. But I wouldn't go on E bay and pay $$$ for a skillet.
__________________
Robo410 is offline   Reply With Quote
Old 02-26-2007, 01:35 AM   #8
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
My Griswold 10" pan is lighter than is my Lodge 10" pan. The metal in the Griswold is thinner, but seems to hold the heat just as well. But the real beauty of the Griswold is that the cooking surface is machined much smoother than is the surface of either my Wagner or Lodge pans. It is therefore more stick resistant and easier to clean. It also heats up faster. I love the pan, but I also love both my Wagner and Lodge pans too.

They all serve a specific purpose, one being better for a given task than the other. I wouldn't trade any of them.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:39 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.