Antique GRISWOLD Cast Iron SKILLET Frying Pan # 9 LARGE SLANT LOGO - Ironspoon

$101.42 11 Bids Sold, $19.96 Shipping, 30-Day Returns, eBay Money Back Guarantee

Seller: Top-Rated Plus Seller ironspoon (3,768) 100%, Location: East Haddam, Connecticut, Ships to: US, Item: 223324127868 Antique Griswold frying pan. Sits flat on a ceramic glass cook-top - NO Wobble.Griswold #9 Large Logo - Slant Letter with Heat Ring.Circa 1917. Please see all excellent photos (don't be fooled by poor photography or "soft focus").This pan has been professionally restored using a proprietary 8 step process. Best quality restoration you will find on ebay, or anywhere else on the planet. Thoroughly and painstakingly returned to raw cast iron.100 % free of any and all contaminants.Re-seasoned several times, properly, and expertly, with 100% natural organic flax seed oil. Flax oil is a drying oil that hardens to a tough, solid film after a period of exposure to air. The oil hardens through a chemical reaction in which the components cross-link (and hence, polymerize) by the action of oxygen (not through the evaporation of water or other solvents). Flax oil seasoning is extremely durable and is a very good start to the years of seasoning to come. Note: Flax oil does not "flake off" pans that are properly cleaned and seasoned.I have more than 2000 pans restored to prove it.My pans are far better than just cleaned and slapped with coat of oil.My process is time consuming and labor intensive, and worth every penny.Other sellers are not willing to put in the time - but I am.You will not find a better pre-seasoned pan - period. This pan is perfectly dry - not sticky, not slimy, not oily - no black stuff wipes off. Ready again, for a lifetime of use.The interior surface is poor - obvious pitting.Still going to cook your steaks and burgers just fine.The exterior surface is very good - some fine pitting on the bottom.Please see all photos.Measures 11 1/4 inches in diameter, 16 1/8 inches long and 2 1/4 inches tall.About 9 1/2 inch cooking surface. New pans cannot compare.Own a superior, beautiful, collectible, and useful piece of American history - easy.I guarantee you will not be disappointed with your purchase from me.I am one of the best (and nicest) sellers on ebay - Don't risk it with someone else :)Don't Let this happen to you:Hi Jay I have 2 Griswold here that I bought from other sellers. Do you restore as well? Not satisfied with their finish. Yours is definitely the best! Thanks.Please see below for use and care tips and Q&A.PLEASE READ MY FEEDBACK. Thanks so much for looking.Please visit my Ebay store for more great Griswold cookware! I no longer offer combined shipping discounts for a variety of reasons - sorry. Use and care tips: First...I love my vintage cast iron frying pans. They were the impetus for my ebay name...ironspoon. I have quite a collection of Griswold pans, that I use everyday. I have restored and sold more than 2000 pans!! - I know what I'm doing. Tips: These "new" pans will require a bit of time to build up great seasoning. Pick your battles. If you need a screaming red hot pan to sear your tuna steak...maybe pick a different pan. Pre-heat your pan...yes,... but don't overheat it - else the seasoning will burn off. I have one pan that I burn the heck out of if need be, but a treasured Griswold to fry my eggs.Pre-heat your pan slowly - uneven heating can warp cast iron pans. Clean your pans with care...and they will care for you. My pans, that are seasoned well, I rarely wash. I wipe them clean and dry with a paper towel, and hang them back up. If there is some stuck stuff, try coarse salt as an abrasive while wiping them clean. Sometimes there is more stubborn crust to remove... Put a little water in the pan and heat on high on your stove top. Use a flat bottom wood spatula to gently remove the "stuff". Wipe dry with a paper towel, and apply a very light coat of vegetable oil. Avoid scrubbing with brillo type scrubbers at all cost.Sometimes you have to, but try to avoid dish soap...use extra hot water instead.Do not let your pan soak in water, or allow water to soak in it for a long period of time.Immediately dry your pan thoroughly after washing.Water is the enemy - keep your pans lightly oiled.I always reheat and wipe a tiny bit of vegetable oil on the interior of my pans before hanging them back up. Do not apply further flax seed oil.Seasoning is an ongoing process that builds up with use and maintenance. A lifetime of natural low-stick cooking awaits you if you do it right. Please don't cook for your family in a pan that has been used for...God knows what. Years of seasoning should be...YOURS. Thank you - Jay. Testimonials: WOW! Thanks so much! This is a gift and having seen it I'll be hard pressed to give it up! Thanks for a great product and for shipping quickly. I couldn't be happier. This is the third such pan I?ve ordered from you.The first as wedding gift to my wife and we loved it so much that we started giving them as wedding gifts to family! I don't mean to speak poorly of others, but I've spent a lot of money on new boutique cast iron that was supposedly well seasoned, and your work is 1,000% better.Plus I love the idea of cooking with history. 1930s and soon a 1910 pan. How does that not make breakfast more fun! Hi, just wanted to say what a great job restoring that circa 1935 8" Griswold skillet!And the packing was fantastic! Looking forward to doing future business! I received your pan and what a great work it is. If a person didn't know better they would believe it was brand new, not a century old. My compliments. Just love the #10 large logo griswold griddle that I just got.It?s not cheap, but I pay for quality.I?ll be buying more from you. Hi, bought a #9 off you last year - awesome skillet and awesome quality restoration! Interested in the #4 slant logo but want I would really like is a Griswold Griddle - I grew up using my Grandfathers and would love to give one to my wife for Christmas - any chance you have one? Thx, Dan Jay, I bought a #6 Griswold from you a couple of years ago. It is great and is still being used almost every day.Regarding the #9 above, I'd like to send it to my son-in-law in Arizona for Christmas. Any problem with that? Thanks, Ken (No problem). Q&ADO I need to season the pan before I use it (I think you said you had seasoned it, but I'm not sure)No. I have seasoned this pan 5 times with flax seed oil. It is my experience that this is enough pre-seasoning. Do I need to cook something special in the pan the first few times(maybe fry bacon a few times before I try anything else)Nope....nothing special. Feel free to wash the pan with soap first, no problem, flax oil will not wash off. When I use the pan, just use water, no soap? Water and maybe a plastic scraper if needed, then dry very well, maybe put the pan on a burner to be sure it is dry. Then rub some flax seed oil or Crisco oil or some kind of oil on it, just a little bit of oil?No doubt, depending on what you cook, there will be some stuck on stuff. I use a flat bottom wood spatula to gently remove the stuck on stuff, with hot water, I'm sure plastic is ok...you can put it back on the stovetop for really baked on stuff. Never let the pan soak for a long period of time in water. Sometimes I put my pans back on the burner to dry them thoroughly, then rub a few drops of any type of vegetable oil on the interior. Do not use flax seed oil. Once a pan has been used, flax oil is no longer appropriate. Never use high heat on this stove when cooking, burner should be a medium at the highest? Correct? The flax seed oil seasoning is very durable, and can take a good deal of heat. When preheating the pan, when it starts to smoke, that's about as hot as you want to get it. If you overheat it the seasoning will burn off. So, I'd say Medium High is a pretty good rule. Now when I makes eggs or hamburgers or fry ham, do I need to put some oil in the pan before I use it?When I fry my eggs, I always put some oil in the pan (I use olive oil almost exclusively), but I always put a small amount of butter in the pan as well...maybe just a teaspoon. For some reason, butter seems to be key to stick free fried eggs...I'm not sure why? Probably margarine would work as well. If I just use oil, my eggs are more likely to stick. Never make tomato sauce (spaghetti sauce or chili) in the cast iron skillet it will ruin the seasoning, correct?Well...I never use my cast iron to cook acidic food...like tomato sauce. Of course that is a rule I had before I started using flax seed oil for seasoning. I have a feeling the flax seed oil seasoned pan would do much better with acid than one that was not seasoned with flax oil...so, If you want you could try it, I don't think it would hurt the pan. But I don't do it. Is there anything else I should know before I use my new pan? Also, do you have any idea about how old this pan is? (Is it from 1920 era or maybe 1940's? or maybe you have no idea, just asking)If you follow my cleaning hints, and don't overheat the pan, you will love it for the rest of your life! :) The Large Block Logo pans, without a heat ring, were made in the 1930's. Condition: Used, Condition: Please Read Full Description - 2000 PANS SOLD !!, Modified Item: No, Brand: Griswold, Material: Cast Iron, Style: Vintage/Retro

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