I have learned, that to cook with cast iron and get superior results, you must cook ON cast iron, or use a cast heat diffuser on gas burners or electric elements.
Cast iron requires even heat, and that can only be obtained by using it on a surface that heats evenly ~ as in a cast iron surface.
Using the old Griswold and Wagner pieces requires care and a process known as seasoning. Gently heat the pan, and wipe the interior evenly with oil. Leave it in the oven for a few hours on low and re-oil before putting it away. I don't scrub my cast iron in soapy water, but you can rinse it in hot water, dry it well and re-season with oil. If you have food that has cooked on and is stubborn, use a generous spoon full of salt and a little oil and rub vigorous in a circular motion to loosen the debris. Rinse well and re-season... again! Before you know it you will have a pan that will perform better than non stick cookware!
These old fry pans, roasters and dutch ovens have been revered for years. Just check the prices in antique stores for a testament to the collectibles' worth and availability. Specialty pieces are becoming rare, like the waffle irons and ebilskiver pans.
I use my old black heavy
fry pans almost daily. I can't imagine being without them. Whether sauteing or baking their performance is consistent and dependable and provides the satisfaction of knowing they have years of experience doing their job well.
