Unmilled Griswold?

[Ron Rowan]

I recently picked up this LBL Griswold No 10 that is excellent condition, it was black from use but not rusty so I lye bathed it and when I brought it out the cooking surface isn't as smooth as my other Griswold. I have given it a couple coats of seasoning and its not really rough... just not really Griswold smooth. Did they make unmilled pieces or is this damaged in some way? It reminds me of modern unmilled lodge pieces.

Any insight would be appreciated!

[Jim Glatthaar]

A Griswold LBL should definitely be pitted.  It appears from the photo that the cooking surface may be pitted.

[Jeff Friend]

There are some types of casting problems that could cause a surface like that, but I think they would also be visible on the top of the handle.  What about the interior walls and pour lips of the skillet?  Are they "pitted" as well?  Maybe a detailed close-up of the skillet's surface would help.

I have never seen a Griswold skillet that appeared to have left the factory in an un-ground condition.  Note that the skillet's cooking surfaces were finished in a grinding process and were not milled.  Even on some pretty badly pitted pieces, I have been able to see a few of the distinct marks left by the grinding wheel, especially on the pour lips.

[C. B. Williams]

I think maybe that skillet could have been blasted. I know something has happened to since leaving the factory. Pitted? Blasted? maybe both.

[Ron Rowan]

Thank you all for your help! I looked at the sides and spouts and they are smooth... I'm guessing that it must have been pitted under the old seasoning that I stripped... its a shame because its a very nice skillet otherwise :/

[Jim Glatthaar]

Ron, season it and start using it anyway.  The pitting or blasting looks fine enough that seasoning should fill it in.  Over time it will make a great user :)

[Ron Rowan]

Yep that's what I was thinking too... I probably overpaid for it as a user, but I guess that's part of the learning curve lol.