Question about old nickeled Griswold cast iron pan

[SpaghettiWestern]

i recently aquired a old griswold nickle plated cast iron pan.

my question is.... does it cook as well as the black cast iron?

i havent used it yet and as i understand it..... they began to nickle plate because in the late 1800's ...consumers wanted a shinnier pan that looked more decorative than just the black cast iron.

anyone have any comments on this?

thanks

[boilsover]

I believe the nickel-plated pan will exhibit the same cooking properties as barenaked cast iron, with the exception of the effect of seasoning. I.e., the "stickiness" of the seasoned bare iron will be different from the nickel surface. Nickel is probably less sticky than tin, but a well-seasoned bare pan approaches a worn-out PTFE pan, and therefore I'd expect the nickeled pan to be slightly stickier.

I would therefore expect that the advent of nickel-plating cast iron pans had more of a convenience than an aesthetic motive. It would remove the bane of rust, make cleaning easier, and obviate the need to protect and renew the seasoning layer.

Is the plating on your Griswold in good condition? If so, can you post a photo? All these pans that I have seen have badly-degraded plating. You may have a rarity on your hands.

If it is not in good condition, there is a company that will replate your Griswold. I think if you search on the "other" foodie website, you can find a link.