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My local finds Griswold No. 12 skillet
- Thread starter EdP
- Start date
EdgarLopez
Member
Get it you won't find cheaper on eBay. Or letme know where is it at I take it:whip2:
You are right about that and it is a nice specimen from the pics he provided... but it's just that I'm not yet convinced yet that Griswolds are worth that much (caveat-not saying they are undesirable/bad iron), but I shall see when I pay him a visit. I personally think BSR are better and more desirable (to me anyway) because they are a wee bit thicker/heavier which makes them a little less susceptible to warping or such. Btw, here is the other pic I forgot to post.
Let you know where it is? :laughup: :icon_rofl:
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There can be a difference between what something's worth and what it's worth to you. I was at a flea market a few weeks ago and had a small Griswold in my hand (I can't even remember, I think it was a #2, if those exist) that the guy told me was extremely rare and wanted $150 for. He may have been right and he may not have been, but even if he was right, it wasn't worth $150 to me.
Now, the Wagner #14 I had in my hands at another booth that was marked for $100...I'm still kicking myself for not buying that.
Now, the Wagner #14 I had in my hands at another booth that was marked for $100...I'm still kicking myself for not buying that.
I agree with you EC Price that a thicker BSR is more desirable in some ways than that Griswold. While on the Griswold you may find similar iron thickness and surface smoothness to a late unmarked Wagner which would be much cheaper ( I got mine for $22). However if you are desiring even heating and don't have an especially wide burner/heat source, a clunky Century series BSR is going to outperform either thanks to it's thickness. That said, I'm not convinced if any #12 is going to resist warping if your not careful about overheating/heat shocking.
For $135 I'd probably buy it and get rid of my Wagner for purely aesthetic and investment reasons... Nothings better for roasting 4 pounds of oven potato wedges at once!
---------- Post added at 12:17 PM ---------- Previous post was at 12:14 PM ----------
Thinking about it now, I suppose my dream skillet would be a pre-automation No. 12 BSR Red Mountain... Perhaps we should both hold out for a couple of those to come along!
For $135 I'd probably buy it and get rid of my Wagner for purely aesthetic and investment reasons... Nothings better for roasting 4 pounds of oven potato wedges at once!
---------- Post added at 12:17 PM ---------- Previous post was at 12:14 PM ----------
Thinking about it now, I suppose my dream skillet would be a pre-automation No. 12 BSR Red Mountain... Perhaps we should both hold out for a couple of those to come along!
I agree with you EC Price that a thicker BSR is more desirable in some ways than that Griswold. While on the Griswold you may find similar iron thickness and surface smoothness to a late unmarked Wagner which would be much cheaper ( I got mine for $22). However if you are desiring even heating and don't have an especially wide burner/heat source, a clunky Century series BSR is going to outperform either thanks to it's thickness. That said, I'm not convinced if any #12 is going to resist warping if your not careful about overheating/heat shocking.
For $135 I'd probably buy it and get rid of my Wagner for purely aesthetic and investment reasons... Nothings better for roasting 4 pounds of oven potato wedges at once!
---------- Post added at 12:17 PM ---------- Previous post was at 12:14 PM ----------
Thinking about it now, I suppose my dream skillet would be a pre-automation No. 12 BSR Red Mountain... Perhaps we should both hold out for a couple of those to come along!
Yes, BenjaminO you're spot on. I have 2 BSR's in my collection: An #8 skillet BSR I inherited from a late grandmother (from a post I made in April) that a whole lot of fried chicken-n-taters were fried in that has a very smooth interior finish and patina and a 11 1/4" breakfast griddle from the 1970s with a pic here. This griddle is a champ for pancakes/griddlecakes. :glutton:
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That's a nice looking Gris. It's probably worth the asking price if it's what you want. I'm still a bit new in collecting and too cheap to fork out that much on a skillet. The most I've spent is $50 on a #9 LB Gris with heat ring. It has some minor pitting on the bottom. We cook with it almost daily.
Followed an ebay listing over the weekend on a #13 LB Gris dutch oven lid. LID only now. Sold for just under $3100. That's a serious collector.
Followed an ebay listing over the weekend on a #13 LB Gris dutch oven lid. LID only now. Sold for just under $3100. That's a serious collector.
This and Doug's response below your post is where I'm at...
I wouldn't pay that much for a Griswold, but I'm not really into them. There are a few other brands that I've paid more for, and would do it again, no regrets. It's all about what YOU want..
Personally there are three brands I would blow cash on before even considering Griswold. Do I buy it when I see it cheap at a yard sale/thrift store/flea market? Hell yes, but I'm building a collection. My focus may lie elsewhere.
If you're just going to cook in it, I would head to Target/Wal-Mart and buy a $30 Lodge. They make great cast iron, and a wide variety of it. I'm a collector and a user so my needs might not necessarily be yours. Wanna' get fancy, buy a new Finex 12" cast iron skillet and be the envy of your neighbors, and me.
Yea...kinda leaning that way too, but this one appears to be a good find.
If you're just going to cook in it, I would head to Target/Wal-Mart and buy a $30 Lodge. They make great cast iron, and a wide variety of it. I'm a collector and a user so my needs might not necessarily be yours. Wanna' get fancy, buy a new Finex 12" cast iron skillet and be the envy of your neighbors, and me.
Yea, I have a couple of pieces of Lodge and use them some...rough surface though, but Lodge iron is ok. But I use my vintage iron more often because of the smooth surface of my #8 BSR skillet and #5 Wagner skillet and the newly acquired #10 Wagner skillet. But I do want some Finex stuff. :biggrin:
If you want it, just get it. I've passed up pieces that I thought too much about, went back later and I was too slow. Already gone.
Yeah, the Finex skillets are pretty cool, but I keep thinking about what great vintage iron I could get for the same price. They need to come out with a dutch oven.