Hey, here're a couple of questions for the CI cognoscenti:
I was in an antique market the other day that I don't get to a lot, and there seemed to be a large number of Griswold skillets, chicken fryers and miscellany, in a wide range of sizes. To me, this was notable for two reasons:
(1) Many of these pans already had the fabled "glass smooth" bottom texture and abundant-yet-homogenous seasoning; and
(2) They were surprisingly inexpensive (say, an average of $35).
Is this a good average price for a good, flat Griswold?
Oh, and another thing... The selection included some crepe-type griddles I've never seen before, and even a "Bacon & Eggs" rectangular griddle that had two preformed egg wells and a separate trough for frying bacon. Are these shapes anything special?
Updated 1 month ago | 7
Updated 3 months ago | 57
Updated 18 days ago | 3
Updated 3 months ago | 22
Updated 5 months ago | 24