<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
Here's how I roll:
griswold cast iron is always on the hob ready to go. Older cast iron is a bit nicer because back in the day they sandblasted the interior so its super smooth. You can see you reflection in my griswold. I like to keep it on the hob because its heavy, it likes to be used, and its a super easy to clean. The downside is it take a bit to preheat, you just got to remember to turn it on before you start prepping.
For eggs and such, I have a couple calphalon and anolon teflons. I like them because they are nice and heavy adonized aluminum. We probably over paid for them since teflon pans shouldn't be considered as lifetime investments. By its very nature (what makes it work) teflon's powers are fleeting. Buy cheap ones and expect to replace them every couple of years.
For serious browning (pan fried steaks) with stove-to-oven capability, I break out the big dog, a J A Henckles Classic Clad 13" frying pan. It doesn't look like Amazon stocks it anymore, but this thing is a beast and I can't figure out why more people aren't into it since its as nice as allclad and half the price. The nice part about this beast, is if you bring it home and the wife hates it and decides to hit you with it, she probably won't be able to swing it very far. </div></BLOCKQUOTE>
I'll ditto on the Griswold (or Wagner for that matter) vintage cast iron. Lighter and much higher quality than you find today. I wouldn't buy anything out there except maybe Lodge being made today. Even if it has a famous chef's name on it. I have about 5 old Griswold skillets with covers, and an old cast iron chef's skillet. They were not sand blasted to get that finish though, they were ground on the insides. You can still see the grinding marks. They used special tooling to do the grinding. They also used to use jewlers grade sand in the molds and a higher grade cast iron that you get today (90% CI cookware today is from China). This gave them an outstanding overall thinnes and light weight by comparison. Plus a very nice fine finish on the outside and bottom Lodge will work well and they are still made in the US.
I also have some Calphalon 10 and 12 non stick hard anodized aluminum that are just great, and a 14" all clad anodized aluminum, which is nice but I like the handles on the Calphalon better.
I have a couple old clad ss higher end revere's that aren't made anymore that I use as well.
When I'm not doing a lot of flipping or tossing, I really enjoy using the Griswold skillets. If you do buy some old CI skillets, be careful as it's easy to over pay if you don't know what you're buying. If you're not collecting you can buy smart and not spend a ton of money. Griswold also made pans for Sears, Wards and other companies so there are lots of options.
If you want to learn more or get advice on picking up some vintage cast iron this site has a wealth of information even if you don't become a member. Folks on the forums are very helpful and knowledgeable. Not that hard, but you do need to understand how to care for an properly season cast iron cookware.
Wagner and Griswold Society