My first Erie!

J

JaredS

Member
Just received my first Erie, a third series #8:

image by twillightkids, on Flickr

Nothing special, but I'm still super stoked. Sits flat on the ring, but has a bit of a downward cup in the cooking surface of probably 1/16". Does have the "curly tailed R". Blended rib handle.

image by twillightkids, on Flickr

image by twillightkids, on Flickr

image by twillightkids, on Flickr

Question: Would you guys consider this a blended or distinct handle reinforcement pad? I originally thought blended, but in the light and in pictures it's pretty distinct, although not nearly as crisp as those I've seen on other skillets. Thoughts?
 
I would call the rib blended; the reinforcement pad "transitional" for lack of a better term.
 
Congrats, looks good!

In my experience the Eries have a tendency to have a bow, just from them being cast a bit thinner. Even the ones that are flat while cool want to bulge when heated. When I cook bacon started in a cool pan, the fat will pool evenly at first and as it heats it wants to pool in the edge as the center starts to pop up a bit. Maybe with a bit of a downward bow, this particular one will be flat when it heats.

I agree the handle pad is somewhere in between. It has the blended lip, so I think a more blended handle pad typically goes along with that. Looks like a casting defect on the bottom left corner of the handle pad too, maybe where the mold wasn't quite perfect.
 
Yeah, I noticed that as well. It's interesting how you can find things in photos that you can't (or don't?) see with the pan in hand. It's an interesting skillet, cooks well, and looks pretty good as well, so I'm happy with it. For it and a lodge 8 lid that I am giving to my mom for her skillet I paid $50 including shipping. No great deal by any stretch, but a decent buy at current eBay pricing.
 
That's a nice looking skillet. I've got a few ERIE pieces but none of them are skillets, so I'm slightly jealous.

Casting flaw mentioned above. I actually like them, it shows that real people made these pieces. If you've ever watched how quality control is done on a production line in most factories now it involves high speed cameras and computers. Anything that's not 99.6% perfect gets thrown in the heap and melted down again. Casting flaws to me are personality. :-)

I know I may be attaching too much to something that's a tool meant to crisp up my bacon, to brown some hamburger, or to sear a steak, but hey..... We are on the Cast Iron Collector forums here and I think most of us understand my sentiment. :icon_thumbsup:
 
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