Griswold and wagnerware dating by logo

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I asked him what this test was and he said frying scrambled eggs in bacon fat.

The GIF below shows my daughter's breakfast egg being prepared this morning.

I already like these antiques and am sure that as the seasoning becomes less applied and more one with the pan that they will eclipse the Lodge stuff I have.

I do not know that the difference is so magical that anyone needs to run right out and swap from current era Lodge to antique Griswold with a slant-patterned logo.

If the pan cracked or split it was already damaged.

Cleaning the pan off before running the oven, however, may remove some reactive material, reducing the volume of smoke that'll need to be vented from your oven and also reducing the chance of flames in the oven from baked on crud. A few hours later that crud-encrusted, rusticle-forming pan came out of the oven looking almost brand new.

RELATED: Mary and Vincent Price's incredible recipe book Antique cast iron was thinner than todays form factor.Some gave the expected "OH MY GOD YOU'LL RUIN EVERYTHING!" And some people I know and respect pointed out, incredulously, my use of current era Lodge cast iron.The top photo (and one below) show off how great the pan looks after 5 cycles.I kept going to 7 and then decided it was time to test the pan. Barnes told me I had to use a bacon test to verify my seasoning.

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