Griswold and Cast Iron Cooking, Part 2

Part of the joy of cooking is preparing food that my family and I enjoy.  Everyone has failures and mishaps, though, and when that happens, it’s important to, “Shake it off! Uh-huh!”  And never give up!

So, part of the joy of cooking is people enjoying the food, and, most importantly, enjoying it myself!  One of the other parts of the joy of cooking is having a well-stocked, semi-organized pantry and cabinet setup that makes putting the food on the table as efficient as possible.  Very few things will get me as irritated as running out of an ingredient or not being able to find the measuring spoons when I need them!

I also love knowing what ingredients are in our food and I rarely ever buy processed/frozen prepared food.  I take the ingredients back as far as I can, within reason, to eliminate weird additives and chemicals.  I also go organic and/or local when possible!  A bonus of all of this is saving money.  Homemade food is cheaper than processed and much healthier!

Finally, part of the joy of cooking is having good quality equipment with which to work.  I have tried to trim a Christmas tree with a decorative saw, and I can tell you, it just isn’t the tool I need for the job!  It’s like the difference between Snap-On and Dollar Store tools.  In reality, a decent collection of cookware will always be a work in progress.  Please don’t expect to get it all at once.  It’s a cookware collection!  And these pieces are more than cookware, someday our collection will belong to our kids and then their kids, so they’re actually heirlooms!

So, here are just a few tips and pointers about the difference in Griswold pieces.

Here are the #10 and the #5 small logo.  Not too exciting for a collector, but awesome for cooking!  The small logo Griswold was produced from 1937 – 1957 and is the last of the Griswold production before the Wagner Company bought Griswold.

DSC_0002  DSC_0008


Neither of these two small logo skillets have the heat ring (HR), either.  The small #5 skillet on the right is an everyday user for us.  Cooks absolutely awesome for one or two people, small portions.  The small logo is not as collectible!  But it is high quality and affordable.


This #8 griddle is another of our everyday users and it comes from the 1920s.  It has the block Griswold logo with the EPU under it (Erie, PA U.S.A.).


This #7 skillet is a large slant logo.  The single word “Erie” under the Griswold means it is one of the oldest pieces from the “good metal” era.  It has a heat ring (HR) around the edge.  Probably produced between 1897 – 1920.

So, if you’re interested in beginning a cookware collection and seeking some ideas . . .

Go Griswold!



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10 Responses to Griswold and Cast Iron Cooking, Part 2

  1. Renatta Glotfelty

    Very interesting!

    • Profile photo of Julie

      Thanks for posting, Renatta! I’m so happy, now maybe I’ll get some interaction here that won’t be deleted by FB in a week! 🙂 Tickled!

  2. Jen

    Love your blog!

    • Profile photo of Julie

      Thanks, Jenny! Sorry I missed you at the party! Just following my hardy pioneer stock instincts! LOL!!!!

  3. Katie

    Who knew….#7 & #8 in my pantry from my grandmother! Definite Heirlooms!! Now some advice on what to actually keep in my pantry???

    • Profile photo of Julie

      Yay, Katie! Thanks for posting! It is so so exciting that you already have started your collection and the comments working is thrilling (for me), too!!! So I need to post a pantry staples list for basic food? Absolutely! I’ll stew it over and post soon!

  4. Kris

    I can comment!! Yay!

  5. Profile photo of Julie

    Yay! It’s about time!!! 🙂 🙂 🙂

  6. Kim Mcmillan

    You mention pantry staples and kitchen tools a lot. We are trying to do more healthy and home cooked meals. Can you do a list for each above to get someone started? Thanks for considering the request

    • Profile photo of Julie

      I would love to!!! Actually have it in the works now! Anything you need, Kim! 🙂

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