#8 GRISWOLD, SMALL BLOCK LOGO TM ERA, FLAT-BOTTOM, CAST IRON SKILLET. #8 GRISWOLD, BLOCK LOGO TM ERA, SMOOTH-TOP DESIGN, HIGH-DOME MODELED, CAST IRON, LID-COVER. BOTH ARE FULLY RESTORED & SEASONED! BOTH ARE READY TO USE & COOK!!
Refer to photo(s) # 12. BOTH HAVE CRISP & CLEAR GRISWOLD LOGO TM IDENTIFICATION MARKINGS!! I consider both the skillet & lid to be in COLLECTOR GRADE QUALITY CONDITION! NO CRACKS , CHIPS , OR REPAI RS ON EITHER SKILLET OR LID!! #8 SKILLET HAS GRISWOLD FACTORY PRODUCED MILLED (POLISHED) COOKING SURFACE!!
Refer to photo(s) #6 & look that those "swirl's"!! BOTH STILL HAVE GRISWOLD FACTORY PRODUCED SIDE-RIM MILLED (GRIND) MARKINGS!! Refer to photo(s) #10. NO "SPIN" ON FLAT GLASS SURFACE!! HAS A VERY SMALL & SLIGHT AMOUNT OF SIDE-WOBBLE.
From about the 9 o'clock to 11 o'clock position. Corrected by 1 sheet of computer paper. Extremely hardly noticable but I pay great attention to the slightest details for my customers.I WOULD DEEM SAFE FOR USE ON BOTH FLAT GLASS & CEREMIC STOVE TOP AS WELL AS CONVENTIONAL GAS STOVE TOP. The skillet a VERY SMALL amount of "pepper & salt" pitting from past use on the cooking surface. Hardly noticable & shouldn't effect usage or future investment issues if your a collector. SITS FLAT ON TOP OF SKILLET w/ NICE TIGHT SEAL!! I SEND MY CUST OMERS A PICTURE AS WELL OF THE ACT UAL MAILING RECEIPT.
Pack each one with care and to make it to your doorstep. If you have any questions or requests please message. Check out my other items for sale. Watch for more to be posted for sale soon! Disclosure on Overall Condit ion.
Please understand that "Old/New" Stock or "Stickered" items (however you refer to it), Griswold skillets that were never used have been documented being casted with "wobble" before usage. "Wobble" in large part is more of a "collector's" term and rightfully so - trying to achieve the most "Blemish Free" Cast Iron Ware item of any particular model they are after. "Wobble" can also happen through both usage & environmental worn and/or misuse and/or non or improper maintenance over the years (conditionally). I "measure", "test" or "eye" out for condition of these items to the best of my ability as possible.
However please keep in mind I don't deem myself an expert on all cast iron by any means at this stage in my life. SELF-TESTIMONIAL TO MY CUS TOMERS. Eating from mostly antique and vintage cast iron ware.I've always been fascinated by them. How well they cook food and the taste of the food cooked in them.
Ater on in life I began to be once again fascinated in the nutritional values, the history, and all the different styles, types and variations of cast iron ware out there in the world. About 9+ years ago I started restoring(or reconditioning) cast iron ware.
(I use no metal objects or anything else that would jeopardize the overall condition of cast iron once its in my possession). About 5 years into it I start constructing my seasoning process. I studied in-depth the science and chemisty behind seasoning these pieces by emailing(and probably annoying) multiple food chemist.
The Seasoned finish you see in my pict ures is TOT ALLY DRY! This is it's true shin e. I'm now comfortable using about 18 to 25 different fatty oils, in which I use anywhere from 2 to 6 of those fatty oils (3-4 on average) on any given piece based on.
I have developed a 2 to 6 stage seasoning process. Each layer of seasoning is applied in a thin layer and let to set(cooled) before the next layer is applied. Is important so there's not "canals or air pockets"(which leads to weakness and breaking down of seasoning with use or environmental conditions that allow oxygen and moisture to break through and reach the patina and/or surface metal of the cast iron which leads to easier higher heats to react the metal and rusting). Thin layers also hide NO "blemishes" (pitting, sand shifts, casting flaws, cracks, or repairs) or overall condition of the cast iron if it has "spin"(downward warping), wobble(how flat it sits), how level the cooking surface is (upward or downward warping).
Each layer is also applied on Low-Heatanywhere from 200 degrees to 450 degrees F max. On average about 250 to 350. This prevents warping or further warping. The cast iron is constantly being monitored having seasoning applied, excess being wiped off, turned and flipped from one side to another.
This allows the seasoning layers to be more evenly level and to be heated appropriately on all surfaces. Also allows the seasoning layers to be (more acceptable to the next seasoning layer applied).I don't always get it right(mostly in terms of "looks" wise to my satisfaction). This I hard for me because I'm pretty particular but I have to remind myself that "less is more" with cast iron of this age and that I've done my part in providing protection, an easily adaptable cooking surface to each of my customers individual tastes or "cooking styles" and easy maintenance. But for the most part I've been very more and more constant with my seasoning process thus far. With failure comes success and when I have success its nice but it also means I have to continue to "push the limits". I believe the ONLY way to evolve antique and vintage cast iron is through one's seasoning process. Which means with success I need to always continue to evolve my seasoning process(testing new seasonings "trial and error" "adding and subtracting" with what works, what protects and holds). I put alot of time AND effort into each piece I restore regardless of what it is. I do my best to post the best pictures I can take and measure out to the best of my ability each piece's overall condition so that you know and understand what's reaching your door step before you receive the item.
^^^^This IS IMPORTANT TO ME! I truly love cast iron ware and every. One I restore has a special place in my heart.
This item is in the category "Collectibles\Kitchen & Home\Cookware\Other Collectible Cookware". The seller is "catzeyecastiron" and is located in this country: US. This item can be shipped to United States.