Notice the lack of a heat ring that was seen on the older pieces.
We've all heard tales of antique cast iron's supremacy in the kitchen. The response in email, Twitter, Facebook, and our Boing Boing BBS was interesting.
Some say there was a better formula for the iron produced in that time, and that this formula has since been lost. It's not light, but I do think antique cast iron is far more elegant than its contemporary counterpart.
Wagner and Griswold are the leaders in the American cast-iron collectibles market.
I was happily using modern Lodge iron and then I bought this #8 and was immediately impressed. David also sells fine old cast iron at very reasonable prices from this site.
This #8 is the pan that got me interested in old cast iron. Smith's website and you can purchase his invaluable books (co-written with Chuck Wafford) directly from the author.
It sold the Sidney foundry in 1903, according to history by Griswold & Cast Iron Cookware Association (GCICA).RELATED: Mary and Vincent Price's incredible recipe book Antique cast iron was thinner than todays form factor.After casting, its inner surfaces were smoothed down, unlike todays.The Griswold company sold to Wagner in the 1950s and all the production of those pieces moved to the Sidney location.Got this 10 inch skillet at an antique store in Leavenworth, KS about 5 years ago. Opening Night immerses you in the rush of the unknown, as restaurants around the world open their doors for the first time.