If you want to bypass ebay then you may find that brand (Griswold) locally at an antique store.

I'm not a fan of e-bay because of the ship charges and it seems like everyone selling this kind of thing sees a few high prices and figures they can get it too. At least with dishes, this concept just creates masses of sites where nothing sells. There is more demand for Griswold.

If you really want or need Griswold for the lower weight, then you are probably going to have to pay prime for it. I agree that the antique or vintage store is probably the best place to find one. OTOH, if you just want a nice old cast iron pan, then garage sales, flea markets AND the antique store will work well for far less to almost nothing if you want to clean one up.

Thanks for the advice. I do, unfortunately, have some neck and wrist issues that prevent me lifting too much -- especially extended. Griswold would be nice. I have a #3 I have lovingly nursed for 35 years.

Griswold is great, I purchased some Griswold fry pans and didn't mind paying a little extra. ebay is fine if you are not collecting for future value. Just keep an eye on listings that are low priced. Clean it with oven cleaner, get rid of the last rusty bits with vinegar and re-season. Check the bases to make sure it is not warped (ask the seller to check for you). Some pans have fire rings on the underside that prevents them from sitting flush on a flat top electric stove. One large fry pan is better than two smaller, buy the largest one that will fit your range.

A good page on cleaning and seasoning cast iron:

http://sherylcanter.com/wordpress/2010/01/perfect-popovers-and-how-to-clean-reseason-cast-iron/

A very close second to cast iron for me is the De Buyer carbon steel line of pans. They are a little heavier than the Griswold, but behave in a very similar manner on the range. They make a great alternative to cast iron, in that they become seasoned, and can stand up to good amounts of heat for searing meats and vegetables. Almost wok like (but not quite).

You might put out a "want" on Craig's list. Don't mention Griswold....and you may luck out!

Here's a resource for identifying cast iron:

http://www.castironcollector.com/trademarks.php 

If you can't find Griswold, consider Wagner. I would not consider a Le Creuset enameled cast iron pan. It's a different animal and pricey relative to value. It's the least favorite frying pan I own. Instead, I would buy one of the new pans that are now available in the old smooth style (Finex is one, there are a couple of others that were originated in Kickstarters). The carbon steel pans are also very good and inexpensive - and lighter. The DeBuyer Mineral B as mentioned above is usually a favorite choice (I have the Mauviel)

I would also suggest a local antique mall. There usually is a stall or two in each that focuses on cast iron. Sometimes your local flea market or thrift store will get one as well. Happy Hunting.

I have a Le Creuset enameled (interior & exterior) skillet and, like Gooster, it is my least favorite pan. Also have a no-name carbon steel skillet and like it a lot...only problem is that it's on the small side. I'm looking for a larger one but I don't like the shape of the French style frying pans because the bottom of the pan is a lot smaller than the overall diameter at the rim. I prefer more of a saute style (more or less straight sides/ not the angled sides) but haven't been able to find one.

That's so interesting. I love my LeCreuset skillets and braisers, which I use daily for sautéing, and cooking just about anything. I also love my mother's supersized (probably 12" but looks bigger) Wagner, which I just used a few days ago for ersatz paella (bubbling away with a lot of tomato juice--no it doesn't harm the seasoning or the pan). And my DeBuyer carbon steel crêpe pans for eggs and other small/light things, and my Demeyere clad stainless skillet which I use when I want to use a fork to scrape around with, and generally for browning, as well as pan frying smaller things, because the clad heats faster than the cast iron. I use each for different things, but love them all.

Sis has a massive enameled Staub skillet that she mortally hates and rues ever investing in, but I would kill anyone who attempted to make off with my Staub Dutch oven.

I have found a reasonably priced Griswold #8 sold by a very experienced cast iron dealer on eBay, and I think I will probably buy it. It looks like he or she has sold about a thousand of them over many years, and has 100% positive ratings. Of course all that can be finagled I'm sure. But it's probably worth a shot. It is not one of the collectible skillets, but should be great for my needs.

Another thing – – since I cook strictly on induction, I am not considering any of the skillets with a heat ring. I assume I need a flat bottomed pan that sits level on the glass to get the best magnetic conduction. If anyone using induction believes me wrong, please give me a shout.

I have about 6 cast iron enameled fry pans....from huge to 1 egg size and several medium size. I love them....mostly for things like a one dish skillet meal, where you brown the meat and aromatics, add more veggies maybe some broth or sauce, rice or pasta or potatoes, pop on an all purpose lid and stick into the oven for 30 to 40 minutes.

I have an induction hot plate and a small enameled cast iron Dutch oven with a ring - it works fine.

I have four LeCrueset enameled cast iron pans and seldom use any of them, the two largest have never been used at all because they are just so heavy. I much prefer the old Griswold and Wagner cast iron I've picked up at yard sales and on-line auctions.

Like Plllog, though, I have different pans for different uses. I use the cast iron for my over easy eggs and the cast iron dutch oven for deep frying. The cast iron griddle is for steaks and for baking bread in lieu of a baking stone. We have an enameled Aeternum skillet that Elery loves for omelets and I have those stainless steel All Clad/Calphalon/etc skillets that I bought at auction, I use those for things that need a lot of stirring or that stick, my metal utensils don't ruin those. My biggest enameled dutch oven is a cheap one from Aldi but it works fine for beef stew and swiss steak. I also have a 6 quart Nesco roaster, a crockpot and a pressure cooker, each of those has its own use also. My stockpot/chili pot is a hard anodized Calphalon and all the "anodized" has chipped off the bottom, so it's basically aluminum. Works fine anyway, I really like the short-wide shape so I'm looking at stainless to replace that, eventually.

Good luck on that Wagner. I think that as long as it isn't warped or cracked, it'll be fine, just clean, reseason and cook!

Annie

>>>"I assume I need a flat bottomed pan that sits level on the glass to get
the best magnetic conduction. If anyone using induction believes me
wrong, please give me a shout."<<<

Not a shout, but the issue with heat rings on induction is mostly concern about the rough casting causing scratching or scuffing the ceran surface rather than about heating. Like agmss15, I've never had a problem using CI pans with heat rings on induction. The heat rings just aren't that tall. With induction, you don't need flat surface contact the way that radiant smoothtops require. Consider the many posts here about using silicon mats and even dishtowels as stand-offs to keep pans from scratching the surface of induction cooktops and ranges. Heck, I've used a Lodge grill/griddle/plancha with a rim that is significantly taller than the heat rings on my 30 y.o. CI skillets and dutch oven. Also, if you have not seen this thread from a couple of years ago over on chowhound, you might might find discussion helpful on this subject.

Thanks, jwv! I do always use a silicon mat with cast iron, even the Staub. Or, if frying bacon, I cover the whole cooktop and part of the backsplash with newspaper. Isn't that what the Sunday New York Times is for? Glad to know the ring doesn't matter.

I have a portable induction unit and when I use my cast iron, or ceramic skillets they overheat the unit quickly even on a lower temperature. Using a silicone mat makes it work fine. I don't worry about scratching, as I don't move the skillet around at all.

Do a search at shopgoodwill.com for Griswold, several are up for auction there. Yes, you'll pay for shipping but you may luck out and find one local to where you are. You can also ask questions of the sellers to verify it's the item you are looking for. I shop at the auction daily, sometimes I luck out and most day's I don't. You can get everything from old to new in the box, clothing, designer items, kitchen ware, sewing machines, really high end jewelry and art as well. You can search for certain items, you can also search for certain locations. I'm in Southeast Wisconsin and can do Madison and Appleton locations, purchase many items and go pick them up.

Cookware bottom does not need to be flat on induction cook tops, unlike on electric resistance cook tops, which will not heat well unless the cookware bottom is very flat.

Cast iron may have carbide crystals, which are as hard as diamonds and can scratch glass cook tops.

dcarch

We have some amazing cast iron we've gotten at local antique fares and random shops. No idea on that brand-maybe you can buy one through Houzz?

https://www.houzz.com/products/10-to-11-inch-cast-iron-frying-pans-and-skillets-prbr2-br~t_1000~a_628-3587--713-4098

I'm gonna say check out thrift stores and yard sales. That's where I have found all of my cast iron and have not paid more than $5 for any one piece... including a square, blue enamel exterior, LeCreuset grill pan. Not an expert by any means but I like Griswold and/or Wagner. Have a few pieces that are very slick from use. Lodge (thing it's made in US?) is ok but coarser.