All this talk of cast iron has made me consider buying one of those smooth polished vintage cast iron pans-- you know, the ones that season to the point where they're as slick as Teflon. In my experience, these modern Lodge pans with the bumpy surface just don't acquire that Teflon-style slickness.
My question is, I don't understand these bizarro model numbers...
Griswold #9? #43? #10 716E?
What what what?
All I want is a good, all purpose vintage skillet with a 10" or 12" cooking surface, and a tall lip (2"-3"). Large enough to cook an omelet, bake corn bread, or sear a couple of steaks. What kind of pan am I looking for? Were certain model years better than others?
By the way, it doesn't have to be a Griswold, as long as it's a high quality vintage American pan.
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