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Greg...I live in Charleston. I've not heard of Grisword. Can you provide any info for me to check them out? I'm assuming they do retail sales.I love cast iron, I have several vintage pieces from Griswold, Wagner, Birmingham Steel, etc. and I also have enameled pieces from Le Crueset, Staub, as well as pieces from the new generation of makers such as Finex, Field, and Smithey. Hands down the best combination of quality and value today is still Lodge, made in South Pittsburg Tennessee.
Having said that, my favorite vintage brand is Grisword and my favorite brand from current makers is Smithey, made in Charleston, SC. In full disclosure, the Smithey folks are friends of mine, but their cast iron is top notch (but Lodge is still a better value).
They aren't around any more, but still very popular and sought after cast iron.Greg...I live in Charleston. I've not heard of Grisword. Can you provide any info for me to check them out? I'm assuming they do retail sales.
What Mike said. They made a lot of stuff in their day, so it’s not rare. However, prices are going to be all over the place. An antique shop on King street might be a good place to look just to find some to see what the fuss is all about, but prices for you locally are probably through the roof. Yard sales, flea markets, craft fairs, estate auctions, etc., away from downtown anywhere are the best places to get a deal. But that has a cost in time and trouble as well. There’s plenty on eBay, and some of it is not hatefully priced.Greg...I live in Charleston. I've not heard of Grisword. Can you provide any info for me to check them out? I'm assuming they do retail sales.
I bought two Lodge small griddle plates with the "pebbled texture". I took a sander & smoothed the cooking surface & then seasoned them. They work great now.I’m not a fan of new Lodge... they have a pebbled texture. I like Bed Bath and Beyond’s in house brand of cast iron pans “Artisanal Kitchen Supply”. I have a 12 inch skillet of theirs that’s my go to for nearly everything. Not quite as smooth as carbon steel but I can easily fry eggs on it. I try that on lodge and it ends up sticking to all the bumps and ridges.
Can you friend at Smithey hook a Charlotte, NC brother up? Been looking at their pans for months and have not pulled the trigger yet. Multiple Lodge in all sizes and once seasoned very good cast iron, but the Smithey cast iron is a thing of beauty.I love cast iron, I have several vintage pieces from Griswold, Wagner, Birmingham Steel, etc. and I also have enameled pieces from Le Crueset, Staub, as well as pieces from the new generation of makers such as Finex, Field, and Smithey. Hands down the best combination of quality and value today is still Lodge, made in South Pittsburg Tennessee.
Having said that, my favorite vintage brand is Grisword and my favorite brand from current makers is Smithey, made in Charleston, SC. In full disclosure, the Smithey folks are friends of mine, but their cast iron is top notch (but Lodge is still a better value).
I wish I could do that, but my connection is not that strong! Over the years I have acquired their entire catalog but for two items, and I’ve paid full retail for every one of them. They are a thing of beauty.Can you friend at Smithey hook a Charlotte, NC brother up? Been looking at their pans for months and have not pulled the trigger yet. Multiple Lodge in all sizes and once seasoned very good cast iron, but the Smithey cast iron is a thing of beauty.
@MikeI like them all but is it lighter and is it a pro or a con?
I have an antique CI griddle it’s a lot thinner than my newer one. The old one heats up faster, cools down faster too. But the new griddle will keep raising in temp due to its thicknessThat's my question. Much of the reason I like my CI is that it holds it's heat so well when adding foods to it. It's like a pizza stone for meat.
Just received it today! I'll follow up Re cooking with it.Please follow up with us once you've received your new skillet and tried it out a bit.
I'm always in the market for good cast iron.