Griswold colonial skillet

J

JHunt

New member
Hi everyone,

I have found a Griswold colonel skillet. I am trying to figure out the history on it.
It does not have the Erie stamped on it but has a large 3 3/16tm on the bottom.
The only one I can find online is the small TM with out the Erie lettering. Any help would be great.

Thanks
J

Skillet.jpg
 
The Red Book has a picture of one (same pattern number) with a bare iron bottom and a white enamel cooking surface made in the 1950's.
 
Thanks for the reply. The one I have does not have the enamel top. I found it while going through my mom's cupboards when I was home for christmas. She had no idea where it came from.

Skillet2.jpg
 
Not to hijack your thread, but hopefully to add to it, to what purpose were these skillets made? Every large foundry had their own version of it, was it a marketing ploy? Did the public really hate their eggs touching each other or the bacon? Just wanting a deeper understanding. Thanks,

Scott
 
I too have a LBL 666. I saw a 1930’s catalogue advertising these for $9.00 a dozen if I remember correctly. IMO they were sold to small town Main Street ma & pa restaurants for counter and maybe table service in the 30’s and 40’s. Coffee + 5 minutes & serve. They didn’t have bacon presses with pigs on them but they had sad irons. Cook, wash, repeat.

Griswold must have sold a lot of them for Wagner and Lodge to jump on the wagon. They would have been perfect for the daily breakfast special for the proportions of the time. A lot of them have survived. At a buck apiece I doubt many made it into the average home kitchen.

Hilditch
 
Hollowware catalogs, which were published for dealers, not individuals, commonly specified pieces sold by the dozen or often the barrel lot. The 1932 Griswold catalog only lists the 666 as being available 100 per barrel. #8 skillets were also priced $1 each (packed 90/bbl.) in those same catalogs in the 1920s. Original labels from the Colonial skillet illustrate to whom they were marketed. Labels that certainly would seem unnecessary for restaurant equipment.
 

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Re: Griswold colonel skillet

Yup, I'll buy that they were first, and later still marketed to individuals. I'm not sure that explains logistically the numbers that are out there or the other companies that joined.

Hilditch

---------- Post added at 02:51 AM ---------- Previous post was at 01:03 AM ----------

BTW, Ma would only want a dozen or two for her restaurant, not a barrel. Same with the hardware store so a barrel fits the wholesaler better.

Hilditch
 
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