I agree with the bigger skillet for eggs. I am partial to a #7 Griswold for omelets. We cook with our CI every day. We also take them camping. My #7 I cook with every day is virtually nonstick. Eggs slide around with ease and I don't even need a spatula to flip them. This skillet has a vertical crack in the side across from the handle from the bottom to upper side of the rim. I put it in a fire to clean off the carbon after I first found it in a barn and I saw the crack plain as day. I wasn't out anything and tried to cook with it anyway and amazingly after 20 years of using this skillet it has not gotten worse and it is my favorite skillet now. I have fired it a couple more times and the crack is always there after it is burned and clean but it fills in with carbon after a short time and does not leak.

I like skillets with the rim around the bottom - seems like a lot of the #5 skillets do not have that and are not flat on the bottom. Maybe the rimmed skillets are flatter? That's what I have found but mine do not all have markings on them. They make great skillet cookies. I bought a Lodge lid for a #5 and it fits all of the #5 skillets I have if you need a lid.

Where's a good place to get a lid for a #10 Wagner skillet?

Awesome pic Larry. If you want a CI #10 lid, I believe that's a 1070 lid and can be found on ebay but are pricey. Other then that thrift stores, antique shops, yard sales etc. They made a glass lid that can be had for a lot less.

1070. I'll keep that in mind. CI is all we had growing up. I don't even know how old some of them are. I did this so they weren't always sitting on top of the stove or in the oven. There's room for more!




We use olive oil for the seasoning. Bacon and sausage grease form store bought sticks like glue.....Rendered fat from a hog works great for seasoning. Any tips on your favorite oil or grease for that?

Larry, I'm like hugo, I don't care how good a skillet looks I strip it. I use a electrolysis tank I made. The only thing I season with is Crisco, usually 3 rounds but I did 5 rounds on this dutch oven my Mama give me in 85. It turned out beautiful. It's the one on the left. The one on the right is a new lodge that I added a few rounds of seasoning. You have some nice CI and the presentation is really cool.

I noticed the same thing, the grease from store-bought bacon is especially is sticky in the cast iron.

Perfect for my breakfast sandwich!

My Griswold Iron Mountain #7 and #5 pans saw action while making breakfast for me and my granddaughter after this morning’s trap check. An egg/cheese omelette and scrapple for me and cream of wheat with a banana in it and scrapple for her.

^^^^^^^^^^^nice !

Do you mean...the store bought bacon sticks to the Cast iron while cooking.?

I need to stop looking at these threads. I don't need anymore cast iron but now y'all have me wanting more lol.

I do think #5 seems small. My smallest often used skillet is a Griswold #6... but most often I grab Lodge #8 because it is a bit bigger.

I use a #3 Griswold for two eggs over medium. Worked for me for near 40 years, and who knows how many before me and still cooking.

Lug, just tonight I met a jumped the fence Amish dude and we got to talking and he just made a bunch of scrapple. So in a couple weeks were gonna get together and talk scrapple. Your stove is cool!

Small world..my son's friends mother...is a cast iron hoarder

She is selling me this Griswold #5 pan...plus she is going to strip it and reason it. Plus no shipping either

Doing the Happy Dance !

Here are my number 3 and 5 Griswold actually use number 8 for most everything. Also have little different twist on doing my two eggs for sandwich. Use Little WearEver pan seasoned like cast eggs slide right out.


My #3


My #5


My go to #8


Little WearEver next to the #3


I have lots of other different pieces too some Wagner some not sure that belonged to my mom.
Got 3 - 4 piece stashed in my big camper couple in small camper. Past off some different ones to the kids they use.


Mac

CI is bad disease...... I am currently in remission ..... Tut

U



Got a #8 or 10 Griswold pan for sale ?

These are awesome! I use “Easy Beezy” to season with anymore. It’s a stick of beeswax with oils in it. Just easy to use. After I use a pan, if I have to do anything other than wipe it out with a paper towel, I heat it up on the stovetop and melt a small amount of “Easy Beezy” in the middle of the pan and wipe a thin layer all over. Sometimes I use avocado oil, which is what we fry with, just because it is there.

Great collections.

The rim on the bottom of some CI is a holdover from cooking on wood stoves. It’s fine for gas stoves, but can be a pain with electric or glass top stoves. They do have a tendency to sit flatter with less wobble just because it doesn’t require the bottom center of the pan to contact the surface. In my experience, that is the part that warps.

Another thing to watch out for when buying is voids in the pan bottom. Sometimes a little tiny hole is all you see, but there can be a void that is pretty large.

Cracks can be found by “ringing “ the pan like a bell. Cracked pans don’t ring nicely. Voids can screw up the ring too.