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Started By
Message
Griswold Cast Iron ...
Posted on 6/16/15 at 2:45 pm
Posted on 6/16/15 at 2:45 pm
... anybody know enough about them to tell me how to tell a fake?
Looking at a #10 Tite Top Dutch Oven ... it needs conditioning and seasoning.
Scared to pull the trigger ...
Looking at a #10 Tite Top Dutch Oven ... it needs conditioning and seasoning.
Scared to pull the trigger ...
This post was edited on 6/16/15 at 2:47 pm
7
Posted on 6/16/15 at 3:02 pm to Artie Rome
Asking $165. Negotiable.
Posted on 6/16/15 at 3:04 pm to unclebuck504
Shitty casting, faint markings, and a price that's too good to be true are usually your best tells.
Unfortunately, some of them are really hard to spot. I know a couple cast iron "aficionados" that readily admit to being fooled a couple times by fakes.
Unfortunately, some of them are really hard to spot. I know a couple cast iron "aficionados" that readily admit to being fooled a couple times by fakes.
Posted on 6/16/15 at 3:08 pm to unclebuck504
You are doing this just to have the piece? Or to cook with?
Posted on 6/16/15 at 3:39 pm to Artie Rome
Both, actually. I want to have it as a piece, but also do some cooking.
Should I not cook in it?
Please, share your opinion. I'm genuinely asking.
Should I not cook in it?
Please, share your opinion. I'm genuinely asking.
Posted on 6/16/15 at 3:41 pm to unclebuck504
quote:
Should I not cook in it?
No reason not to at all.
I wish HTown would chime in. He is an expert. I bought one from him even.
If you could post a picture....
Posted on 6/16/15 at 3:45 pm to unclebuck504
It really is outside of my wheelhouse. I didn't mind buying a new pan when I got drunk and burned my mom's old one up. It cooks just the same.
As a piece, I say buy it if you want it. Don't look at it as an investment.
As a piece, I say buy it if you want it. Don't look at it as an investment.
Posted on 6/16/15 at 5:44 pm to unclebuck504
Just curious, is Griswold a designer pot or is there an actual advantage? Some sort of different metallurgy?
I have one that was given to me and can't really tell a difference between it and others.
I have one that was given to me and can't really tell a difference between it and others.
Posted on 6/16/15 at 8:03 pm to fightin tigers
I had 4 original Griswold's that were handed down and they were stolen during a move here recently. Only thing I can think is someone grabbed a box out of my truck and just got lucky. Also had a couple of Le Creuset pots. I hate a fricking theif!
Posted on 6/16/15 at 8:30 pm to unclebuck504
Should look like this, fakes weren't common among the Dutch ovens. Any pitting on the inside would diminish value. The writing should be crisp and without scratches. It should sit flat and not wobble on a flat surface. A trivet would add to the value. This is from the book most collectors reference but is about 5 years old. I wouldn't pay $165 unless it was perfect condition and I had a real hard on to get one.
If handled correctly there's no reason you couldn't cook in it. I use Griswold iron very often in our day to day meals.
This post was edited on 6/16/15 at 8:34 pm
Posted on 6/16/15 at 8:43 pm to wiltznucs
quote:
Any pitting on the inside would diminish value.
Couldn't you just buff these out though?
Posted on 6/16/15 at 8:49 pm to fightin tigers
The inside of these Griswold pans is smooth and polished. You occasionally run into one with a casting defect but the company's quality control was very rigorous. Usually if you see defects they are gouges/scratches from using metals spoons or pitting which is often from rust/corrosion. You could probably buff some of this out but getting that slick mirror finish would be a chore.
Posted on 6/16/15 at 9:37 pm to wiltznucs
When I picked it up, it seemed lighter, smoother, and thinner than any cast iron I've ever handled before.
It's in someone's booth at an antique shop. I'm going to go back and examine it further.
It's in someone's booth at an antique shop. I'm going to go back and examine it further.
Posted on 6/16/15 at 9:45 pm to unclebuck504
If it is real,and it probably is, the lighter, smoother, thinner pots were usually the older pots. They are more sought after, collectible, and cook better. They were made from the better ore around the turn of the 20th century. If the markings are crisp and the pot is light, it's probably not fake. The fakes were heavier apparently.
This post was edited on 6/16/15 at 10:17 pm
Posted on 6/17/15 at 6:25 am to unclebuck504
quote:
Asking $165. Negotiable.
$165 for a 10in Dutch oven that needs work?!
I'm not an expert on Griswold, so that may be a good price. However, I got a 10in Lodge Dutch oven with Lid at a thrift store in Church Point for $20. I took sand paper to it then wiped it down with oil. Then, threw it into my gas grill at 450. 30 minutes later it was butter.
Hell yes you should cook in it. The more the better in fact; however, stay away from cooking tomato based sauces and beans for about 5 or 6 dishes after you re-season. The acids in those foods can eat away at the fresh seasoning.
This post was edited on 6/17/15 at 6:27 am
Posted on 6/17/15 at 6:42 am to wiltznucs
/r/castiron will help
Posted on 6/17/15 at 7:12 am to wiltznucs
Good Lord, so much branding. "Hey look, I am a Griswold pot!"
Must be the Yeti of cast iron cookware.
Must be the Yeti of cast iron cookware.
Posted on 6/17/15 at 8:09 am to Mung
quote:
Must be the Yeti of cast iron cookware.
Griswold hasn't been manufactured since 1957.
Quite collectible and the smoothest cast iron surface you will find anywhere.
Good luck trying to find new cast iron this well made today.
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