Author Topic: ERIE GRIDDLE (Read 9218 times)

sfr1010 · « **on:** January 26, 2006, 02:51:36 AM »

HELLO, I've been reading through the questions, answers and remarks in your forum and must say I just love it! I think the best source of information is reading forums. I have learned much from reading other forums on silver, etc.

So, here is the question: I bought some land with an old abandoned house...of course, much to my joy, the attic and kitchen were full of "antiques" including many different types of cookware. There is a gorgeous (never thought I would use that word when talking about cast iron) but it is..it's a griddle pan (I believe) marked:

ERIE

8

752

That's it. Very smooth, refined cast iron oblong pan with handles. It's depth is about an inch deep, 8" across and 18" long (not including the handles). Is this pan rare? It seems that this is the case since I can't find any information other than a reference in a book called "300 years of Kitchen Collectibles" where this pan is listed as being very rare with a high sticker price.

Can you experts offer any information?

Thanks...

Suzanne

I have added a photo!!!! Hopefully, this works..

Mark Ritter · « **Reply #1 on:** January 26, 2006, 04:24:43 AM »

I am no expert but I looked up the number and it says that what you have is a shallow long pan. This is out of the book of Griswold and Wagner which I would recommend. A picture would be nice so we could know for sure and condition of the pan makes a big difference. The book states that it is worth 150 dollars. I am sure that some of the other experts here will answer if you check back later. Greg Stahl, a member here offers these book if interested.

Mark Ritter · « **Reply #2 on:** January 28, 2006, 06:15:57 AM »

Thanks for the picture Suzanne. I didn't want you to think that you were being ignored. I know very little on these pans and I was hoping for some help from some of the other members here. I guess that a welcome is in order and I hope that you enjoy this webpage as much as I do. The information that I gave you is all I know and I hope it was helpful.

Will Person · « **Reply #3 on:** January 28, 2006, 10:08:36 AM »

Mark is absolutely correct that it is a shallow long pan. Not very common. And being Erie, it is over 100 years old. I don't do values, but if it has no pitting, breaks, cracks, or anything else that would bring down its value, Mark is close on its value.

Will 8-)

Greg Stahl · « **Reply #4 on:** January 28, 2006, 12:46:07 PM »

I would agree in the 125-175 (maybe 200) range, but these are not collected by most folks so I would venture that the value may be on the low side of my numbers

sfr1010 · « **Reply #5 on:** January 28, 2006, 02:19:05 PM »

I have been reading your forum for the last three nights now...I'm done. I mean..I'm hooked. I never cooked with cast iron and am thoroughly convinced to try it. I could kick myself thinking of the iron pans I gave away..and I guarantee you, they were Griswald or Wagner. I can see them in my head.

Well, the cast iron is staying (with the exception of the additional lids).

Most of the other items (I have a store on Goantiques.com opening Feb. 6). I am going to continue reading your forum. I love it! I will check out the recipes so I can try them. I also have gem muffin cast iron pan, some corn fritter pans, a wagner skillet and I think another griswald skillet, too. There are a few lids that don't have a home on the bottoms I have...but I don't know what they are for. I am unfamiliar and don't speak your language..yet. There is the coolest domed lid that says Griswald. It has a funny interior patterned interior design on the lid, as well.

I have another cast iron domed lid (quite large) that says Chicken Fryer encircling the handle. But, I don't have a bottom for it. I'm not sure what the bottom of it would look like anyway.

The pan that I love the most is a deep (3" deep) flat bottom Wagner Ware (one W for both words) -0- and the number "8" on the handle. It's really nice and in good shape.

There are more lids but I haven't cleaned them yet. What is the best recommendation on safely cleaning them. I don't want to work with lye. Can a "degreaser" take off the surface grime. I can see these items are in good to very good shape. I don't see or feel any kind of pitting running my hands over the items.

Thank you for your note and thank you Greg for responding with your two nice letters. I appreciate your time. I will be around your site...I can see.

cheers to you all! I am dying to make something but I don't want to burn it! I am dyig to make anything with cornbread...wish me luck. How do I know if a pan is ready to be cooked in....I don't know the history of these pans and don't want to die eating from them..:)

suzanne

Roger Barfield · « **Reply #6 on:** January 28, 2006, 03:14:57 PM »

Quote

What is the best recommendation on safely cleaning them. I don't want to work with lye. Can a "degreaser" take off the surface grime.

Suzanne, first of all welcome. Up above here in yellow, there is a section called cleaning/restoration. Check in there as the methods are described really well. If you don't want to do lye, then you might try putting the pans in a trash bag and spraying them down with oven cleaner. (do this wearing gloves and don't breath the fumes) The tie up the bag and leave it for a few days. It works better in the sun or warm places. Then take a stainless chore boy and soapy water and clean them good. Then season them as described up above and they're ready to go. Feel free to ask if you have any more questions. There is a forum section on cleaning and restoring as well. Good luck.

sfr1010 · « **Reply #7 on:** January 28, 2006, 04:42:40 PM »

need to buy the book..but which one? There are more than one. Any suggestions?

Roger Barfield · « **Reply #8 on:** January 28, 2006, 05:00:37 PM »

Quote

need to buy the book..but which one? There are more than one. Any suggestions?

First book I would buy is the book of Griswold & Wagner, which is known as the blue book. The second would be the book of Wagner and Griswold, which is known as the red book. There are no better cast iron reference books as far as I'm concerned. Start there, then there are others like the book of muffin pans by Haussler. Up above in yellow, click on links and the first two sites have these books and more for sale.

Will Person · « **Reply #9 on:** January 28, 2006, 05:57:19 PM »

Quote

I have been reading your forum for the last three nights now...I'm done. I mean..I'm hooked. I never cooked with cast iron and am thoroughly convinced to try it. I could kick myself thinking of the iron pans I gave away..and I guarantee you, they were Griswald or Wagner. I can see them in my head.

Well, the cast iron is staying (with the exception of the additional lids).

Most of the other items (I have a store on Goantiques.com opening Feb. 6). I am going to continue reading your forum. I love it! I will check out the recipes so I can try them. I also have gem muffin cast iron pan, some corn fritter pans, a wagner skillet and I think another griswald skillet, too. There are a few lids that don't have a home on the bottoms I have...but I don't know what they are for. I am unfamiliar and don't speak your language..yet. There is the coolest domed lid that says Griswald. It has a funny interior patterned interior design on the lid, as well.

I have another cast iron domed lid (quite large) that says Chicken Fryer encircling the handle. But, I don't have a bottom for it. I'm not sure what the bottom of it would look like anyway.

The pan that I love the most is a deep (3" deep) flat bottom Wagner Ware (one W for both words) -0- and the number "8" on the handle. It's really nice and in good shape.

There are more lids but I haven't cleaned them yet. What is the best recommendation on safely cleaning them. I don't want to work with lye. Can a "degreaser" take off the surface grime. I can see these items are in good to very good shape. I don't see or feel any kind of pitting running my hands over the items.

Thank you for your note and thank you Greg for responding with your two nice letters. I appreciate your time. I will be around your site...I can see.

cheers to you all! I am dying to make something but I don't want to burn it! I am dyig to make anything with cornbread...wish me luck. How do I know if a pan is ready to be cooked in....I don't know the history of these pans and don't want to die eating from them..:)

suzanne

Welcome to CIA (cast iron anonymous)

"Well, the cast iron is staying (with the exception of the additional lids)." Some lids have great value. If you post pictures of them here, you will probably sell them as long as they are not import junk lids. But it sounds like everything you have is VERY OLD.

"There is the coolest domed lid that says Griswald. It has a funny interior patterned interior design on the lid, as well. " Can you post a picture?

"I have another cast iron domed lid (quite large) that says Chicken Fryer encircling the handle" That sounds like an unmarked Wagner lid. Post a picture please.

Sounds like everyone has you cleaning pans and getting books for a collector. Just one additional input on the cleaning of items with oven cleaner in a bag. DO NOT put the bag on anything that can be damaged. I put the bag one time on the porch over night and came out the next day, it stripped the paint under the bag. OPPPPSS.... :o Oven cleaner will bleed threw the bag.

Enjoy your new hobby.

Will 8-)

sfr1010 · « **Reply #10 on:** January 29, 2006, 04:00:56 PM »

I am not sure how to post many photos..so here is the first one...griswold interior with small tabs and a piece that hooks onto the bottom. it has the numbers 2098.

sfr1010 · « **Reply #11 on:** January 29, 2006, 04:02:45 PM »

chicken fryer

measures: 8-1/2" interior + 1" lip

interior

Will Person · « **Reply #12 on:** January 29, 2006, 04:10:13 PM »

Well, 2098 is a #8 hammered lid. It looks to be nickeled or duo-chromed or chromed. I can never tell which is which. ;D

As for you "chicken fryer" I have NEVER seen anything like it. WOW. that is different.

Post more.

Will 8-)

sfr1010 · « **Reply #13 on:** January 29, 2006, 04:13:13 PM »

this is the top of the griswold lid..sorry they are out of order

sfr1010 · « **Reply #14 on:** January 29, 2006, 04:17:59 PM »

sorry...here is the inside of the chicken fryer. I can't talk on the phone and post at the same time...obviously.

sfr1010 · « **Reply #15 on:** January 29, 2006, 04:40:08 PM »

cutest little pan that sits up on something....called "my gravy pan"..do you know what this is?

sfr1010 · « **Reply #16 on:** January 29, 2006, 04:59:15 PM »

gem pan ? I think...I don't see any writing or marks but this is pretty dirty.

Greg Stahl · « **Reply #17 on:** January 29, 2006, 05:05:10 PM »

I've seen that gem pan on Ebay at least twice, but it is an unknown foundry, as far as I know.

sfr1010 · « **Reply #18 on:** January 29, 2006, 05:13:49 PM »

ribbed fry pan w/wood handle and metal loop to hang'

this says: w k m (I think) and it's not very well
there is a logo above it that I haven't a clue as to what it is
and is does say made in china on the bottom
and a "7" on the iron on the handle

sfr1010 · « **Reply #19 on:** January 29, 2006, 05:16:43 PM »

and last a set of pans that appear to be bread sticks? they measure 1' 1" end to end (not including the handles). I can't find a mark but they are dirty, as well.

News:

Author Topic: ERIE GRIDDLE (Read 9218 times)

sfr1010

sfr1010

sfr1010

sfr1010

sfr1010

sfr1010

sfr1010

sfr1010

sfr1010

sfr1010

sfr1010