GRISWOLD #5 Cast Iron Skillet With Scooped Handle & Small Logo - Model 724

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Location: Colorado Springs, Colorado, United States
Ships to: US,
Item: 203783384309

eBay Description: Manufactured between 1939 to 1957 by the Griswold Manufacturing Company in Erie, Pennsylvania, this is a vintage Griswold #5 cast iron skillet with unique scooped handle. The cooking surface is smooth and has a beautiful glossy patina with some utensil marks and discoloration from normal use. This skillet sits flat on a glass surface. There have been no repairs, pitting and there are no cracks. Please use the “zoom” function to inspect pictures. I want you to be absolutely delighted with your purchase. The markings are as follows: Bottom side: NO. 5 Small Griswold Block Logo – 1 7/8″ diameter ERIE PA. 724 Cooking side up: The number 5 on handle. Approximate Dimensions: Exterior diameter: 8″ Exterior base diameter: 6 5/8″ Exterior diameter spout-to-spout: 8 3/4″ Cooking surface: 6 1/2″ End of handle to top of pan: 12 1/4″ Internal depth: approximately 1 5/8″ External depth: 1 3/4″ The Restoration Process: Our restoration procedure is a multi-step process that brings our cast iron cookware to its nearly original condition. We have no idea how the item may have been cared for or how it was seasoned previously, therefore we always remove all seasoning from cast iron cookware no matter how great the item looks. When we start to season a newly restored item, the process starts with bare metal that is in close condition as when the item was manufactured. We never, ever use dangerous chemicals such as oven cleaner or lye in the restoration process. We don’t use power tools to restore our cast iron cookware. Also, we don’t restore our cast iron by using the self-cleaning oven method, which could result in warping the item. We restore all cast iron cookware using the same procedure, whether we intend to sell it, keep for ourselves or give to family and friends. This process results in a fantastic, smooth, shiny finish that will improve over time. There is no need to clean this cast iron skillet. I only use food-grade products during the restoration process. It is ready for you to start cooking immediately. Packaging: I will pack this pan with generous amounts of bubble wrap, recyclable commercial-grade moving paper and heavy duty cardboard within a recyclable reusable corrugated cardboard box. My packing method conforms to the Wagner and Griswold Society (WAGS) guidelines. We are active members of the Wagner and Griswold Society. (WAGS). We would be delighted to answer any questions and provide more pictures. How To Care For Your Cast Iron Cookware: Here’s how I maintain my cast iron cookware: If there is little or no sticking, I add a little luke-warm water and a drop or two of Dawn liquid detergent and scour with a non-scratch scouring pad like ScotchBrite. (Some people would be mortified that I use dish soap. Others think there’s no issue. I use it sparingly and have never had a problem.) If the pan has a lot of stuff stuck to the cooking surface, I add about 1/2″ luke-warm water and let it soften the stuck-on areas. Then I use a Lodge polycarbonate scraper. You should be able to find a two-pack at your grocery store. Otherwise, Amazon sells them for something like $4.00. Then I use the Dawn/ScotchBrite again. After the pan is thoroughly dry, set a burner on lowest heat and sit the pan on it. Slowly raise the temperature just enough so that the cooking surface is hot to the touch. Once the temperature is reached, turn the burner off. Apply a very thin coat of cooking oil (EVOO, grapeseed, Crisco, whatever you use while cooking.) Using a paper towel, wipe off the excess oil, otherwise the surface will become sticky. I do this on the cooking surface after every use. If you use the pan mostly for frying, you can probably skip this step now and then. It just depends on how shiny you want the pan. I do the exterior as needed, usually after 4 or so cooks, depending how hot I cook with it.

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