Lighter Weight Cast Iron Cookware

[32rueduVertbois]

I have seen at least one line of cast iron cookware that is thinner (and thus lighter) than most of the others, including my Lodge frying pan. Does anyone know the name of this line, or any other maker of thinner cast iron, and where it can be bought?

Thanks in advance.

[Kayakado]

I use griswold cast iron but they've been out of business for years. You have to pick it up second hand at antique stores, yard sales and thrift stores. It is very light and has a smooth polished surface, much lighter than any other cast iron. Some sizes are rare and quite pricey, but not all are. It says Griswold, Erie PA or has a cross on the bottom.

[slkinsey]

Interesting, I have several pieces of antique Griswold and Wagner cast iron that I inherited. If anything, I would say that it's somewhat heavier than new cast iron one finds today.

Keep in mind that you do not want light cast iron. The heavier the better! Due to cast iron's thermal properties (very high heat capacity/relatively poor heat conduction) it is important to have a very thick layer of metal. Thinner/ligher cast iron will definitely have hot spots.

[PoorLawyer]

I know there was a thread about this a while back, but has anyone tried out the Wagner polished cast iron pans? They seemed like a good idea for cleaning purposes and are very inexpensive.

[Samhill]

You gotta get the griswold, I'd suggest a size 10-12 for the most useful size, they're about $50-60, $70-100 on that auction site. Griswold's ARE lighter, and thinner (I never thought that was a problem w/ them, >matter of taste<?), and they're just so beautifully cast.

I have no Griswolds (have used them a bit) , looking for a thrift score, but I do have my gramma's 85 yo Wagner Ware, makes nice eggs.

Vintage iron rules. They used to make cast iron out of virgin iron, then started adding recycled engine blocks, Griswold died beore that.

Wagner Ware Sidney -0- (antique) is consideably cheaper, and just as good to cook on, just not as light or beautifully cast.

Imo.

Edited June 3, 2004 by Samhill (log)

[32rueduVertbois]

Thank you all for your replies. Very helpful.

[Samhill]

Came across some info that should help, too.

http://www.griswoldcookware.com/undersatnding_griswold.htm

[Samhill]

Sorry to turbo, but these (specifically, these are deBuyer's thickest pans, 'Acier Carbone Plus') might be a good option, and from your french street name, may be easier to acquire for you than a griswold.

http://www.frenchcookware.com/catalog/cate...ngPan-24757.asp

http://www.debuyer.com

Edited June 5, 2004 by Samhill (log)

[mnebergall]

Sorry to turbo, but these (specifically, these are deBuyer's thickest pans, 'Acier Carbone Plus') might be a good option, and from your french street name, may be easier to acquire for you than a griswold.

http://www.frenchcookware.com/catalog/cate...ngPan-24757.asp

http://www.debuyer.com

This place has better prices on the carbon steel. I have three and and use them all the time.

[slkinsey]

One can't really use carbon steel quite the same way as cast iron, however. The thermal properties are fairly different. Altough carbon steel and cast iron have right around the same (quite high) thermal capacity, cast iron has significantly better thermal conductivity (0.80 W/cm K compared to 0.51 for carbon steel). As a result it is pretty much impossible to have a carbon steel pan without significant hot spots. This means that carbon steel is really only good for use in high heat, fast cooking tasks like sautéing and frying where the food moves around a lot in the pan.