Jim Babcock
New member
I bought a couple of fry pans to replace ones I got rid of years ago in a mistaken idea that non stick was better. The first one I bought was an old Griswold No 8 with good markings and smooth inside but I had to steel wool it to get the carbon off. The other two are a 6 1/2 inch skillet made in USA marked pan that was very encrusted in carbon. So bad I though it was unmarked. The other one I found was a gate marked No 7 griddle. It had some carbon but I did not have to take it down to the metal like the 6 and a half inch pan. Here are a couple of photos. I took a before photo of the gate marked pan, the girswold is after the first seasoning with flax oil. Its now in the oven with its 6th coat with the other two on their first. Any thoughts or help to guide me will be appreciated. Thanks in advance.