It sits flat with no warp or wobble. It has no cracks, not pitting, and does have some utensil marks on the cooking surface, which is not unusual for a pan this old. This series (slant "ERIE") of Griswold skillets are my absolute favorite. They have the visually pleasing Griswold logo on the bottom, and very similar thin, lightweight casting that you typically see on the early "ERIE" line of skillets without a Griswold logo.
If you haven't started "collecting" a set of Griswold skillets yet, this is the set I would recommend you go with. Yes, this series costs a little more than a small logo or smooth bottom set; and they should, they are quite a bit older, quite a bit harder to find, and quite a bit thinner cast. BUT, in return for you slightly higher initial investment, you will get a heat ring Griswold skillet that is thin, lightweight, is the envy of all your friends, and most importantly, will continue to rise in value! Think of a set of these skillets as a piece of kitchenware as well as an investment.That's some the folks at Calphalon will never understand. This skillet has been very well taken care of over the past 100 years and only shows a few utensil marks on the cooking surface. These pans are super light, and as you can see, the cooking surface on this piece is really nice. You will not be disappointed with this piece of cookware history. This piece was stripped using a proven two step lye bath/electrolysis tank process.
It was then seasoned three times using PAM (canola oil) at 500 degrees. This piece will arrive ready to display or use.I photograph my cast iron in very bright lighting so it's easy to spot any defects or issues with the piece. Generally, you can expect the piece to be quite a bit darker when it arrives at your door step. No drill brushes, surface grinders, or sand/media blasting equipment is ever used in my restorations. One thing I get asked on a regular basis is why does vintage cast iron command such a higher price than modern Lodge or off brand cast iron? There are many reasons, but to me, it's important to keep in mind that 95% of the cast iron pieces I sell are pre-1950, which means they were painstakingly poured/polished/milled by hand. This means no machines or automated processes were used in making these pans. An American worker used a pattern to create a sand mold (by hand), then poured the molten iron (by hand), then broke away the sand and removed the cast iron piece (by hand), used a grinder to remove the sprue, and then polished (sometimes milled) the iron to whatever specifications were in place. Making cast iron back in the good old days was a very time and labor intense process. For these reasons, the cast iron of yesterday is much thinner cast (not as heavy), and of much higher quality (much more smooth and non-stick). The other great thing about vintage cast iron is it maintains or increases it's value over the life of the piece!
All my iron is carefully packed in custom sized boxes to ensure that it arrives to you in the same condition it left me. Please keep this in mind while you are leaving feedback, as I'm sure.
You'd rather pay a few extra dollars for a better box and packing materials than have a broken piece of vintage cast iron arrive at your door step! If you have any questions, or would like to see more pictures, please don't hesitate to let me know. The item "Griswold ERIE Cast Iron #10 Slant Logo Skillet with Heat Ring" is in sale since Sunday, November 29, 2015. This item is in the category "Collectibles\Kitchen & Home\Kitchenware\Cookware\Cast Iron".
The seller is "mr_baseball_08" and is located in Birmingham, Alabama. This item can be shipped to United States, to Canada, to United Kingdom, DK, RO, SK, BG, CZ, FI, HU, LV, LT, MT, EE, to Australia, GR, PT, CY, SI, to Japan, to China, SE, KR, ID, to Taiwan, TH, to Belgium, to France, to Hong Kong, to Ireland, to Netherlands, PL, to Spain, to Italy, to Germany, to Austria, RU, IL, to Mexico, to New Zealand, SG, to Switzerland, NO, SA, UA, AE, QA, KW, BH, HR, MY, CL, CO, CR, DO, PA, TT, GT, SV, HN, JM.