What was Griswold's Best Period

[Dan Farmer]

I only own one LBL Griswold and it is my favorite CI pan. I also own a couple of SBL Griswolds and while I certainly like them, they don't make me smile like the LBL does... they're heavier and the cooking surface, while still great, is not quite as satiny smooth.

I am wondering what their best period was. It is difficult to judge by prices... too many non-cooking related things to into that. When did they reach their pinnacle of quality? Is it worth coveting an ERIE or a slant logo as far as cooking quality goes? Or have I already got as good as it gets?

[Edit to add: I think I will ask the same question regarding Wagner]

 

[W. Hilditch]

It depends. On who you are, what you know, what you think you know and how you think.

Based on my experience with waffle irons and bases I think there was a significant improvement in quality of CI and machining as well as design in the 20th century over the 19th century, peaking in the 30's - early 40's.

My 30's skillet wins hands down over my late 40's as they tried to lighten the CI making it almost like steel with less carbon. Thinner, lighter and less even heating for the larger skillets means worse from a cooking standpoint to me.

Hilditch

Wagner: Never went there. Always felt they were running behind Griswold trying to copy and catch up, but with a better marketing department.

 

[MaxS]

Dan, I saw the pics of those great finds you got!! Let us know what you think once you try out that "ERIE". All the pans you got look great!!

 

[Dan Farmer]

Dan, I saw the pics of those great finds you got!! Let us know what you think once you try out that "ERIE". All the pans you got look great!!

Thanks, Max & Bonnie! Good to hear that... I'm still trying to learn the ropes.

(wishing I could postpone the seasoning process until winter though!)