[size=12]Ok... I can't see the hang hole in the handle to be certain, but judging from the relatively blocky appearance of the "8" on the top of the handle, it looks to me like you've got what most collectors, who tend to use "blue book" lingo, would call an older handle small logo 8. That means that you have a pan that probably dates to the late '40s or early-to-mid '50s. There were three handle styles with small logo skillets -- "old style," "new style," and "grooved." That's roughly how they line up, oldest to newest, too. Honestly, there isn't much price difference, for the most part, between the three handle styles in small logo Griswold (unless you've got a grooved 10, and then all bets are off.)
I won't pull punches. Your pan is dirt-and-grass common. There are probably five out there for everyone who wants one. It's one of the most recent series of the most common size. Some collectors avoid small logo Griswold like it's infected, for a variety of reasons. Personally, I like small logo well enough, and I do collect it, but I refuse to pay high prices for most of it, since it's just too common.
Is it nice to hold onto? Again, opinions differ, but most people who rhapsodize about the joys of cooking in a Griswold skillet aren't talking about the small logo ones. I think it would probably be better than most of what's being made today (a great deal of which is Chinese or Taiwanese cast,) but again, it isn't most people's favorite type. But, I have to say, I get that from reading what people say; I collect, but I don't cook with my collection, so I don't have the personal experience from which to make the comparison.
What's it worth? Geez, if someone gives you twenty dollars for it, take it and walk away enthusiastically. If they go to thirty, take it and run like wolves are chasing you.
But that's just my opinion; I could be wrong.[/size]
