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Dec 24, 2011
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Griswold Cast Iron

In this year's SAVEUR 100, we take stock of our favorite things: recipes, people, places. We consider every last one a new classic.
By Stacey Harwood
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Griswold Cast Iron Enlarge Image Credit: illustration: Tina Zellmer / Anna Goodson
We're forever scouring thrift stores and yard sales for Griswold pans: skillets in dozens of shapes and sizes; cake molds resembling lambs and rabbits; pans designed for heart-shaped muffins. Until the Erie, Pennsylvania-based company shut down its foundry in 1957, it used an unusually fine sand as a base and employed hand-finishing techniques that produced some of the most beautiful and stick-proof cast-iron cooking pieces ever made.

Griswold Cast Iron

This article was first published in Saveur in Issue #144

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I agree that Griswold is great. It's worth the search. A good cast iron pan is a friend for life. I needed one years back and found several in a junk shop specializing in old hardware and greasy tools. Back in the corner on a table were piled up pans and cookware that the owner just wasn't sure what to do with. I grabbed the ones in the best condition and an assortment of sizes. Now, years later, I'm passing those on to kids and inlaw kids for their kitchens. I wouldn't make steak au poive without my Griswold.

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