GRISWOLD Cast Iron SKILLET Frying Pan # 10 LARGE BLOCK Logo Heat Ring RESTORED

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Auctiva's FREE Scrolling Gallery will enhance your listings. Beautiful vintage frying pan.Sits flat on a ceramic cook-top with very small movement.For the purist:With handle at 6 o'clock position:0.016" pan/stove gap at 2 o'clock - about the thickness of 3 sheets of paper.0.016" pan/stove gap at 7 o'clock.Very good for ceramic cook-top.("no wobble" is a carefree term for most sellers...not me).Griswold #10 Large Logo - Block Letter, with Heat Ring.Please see all excellent photos (don't be fooled by poor photography).This pan has been Professionally restored by ironspoon.Top Quality restoration.Thoroughly and painstakingly returned to raw cast iron.Re-seasoned properly, one time, with 100% natural edible vegetable based drying oil.A drying oil is an oil that hardens to a tough, solid film after a period of exposure to air.The oil hardens through a chemical reaction in which the components cross-link (and hence, polymerize) by the action of oxygen (not through the evaporation of water or other solvents).The first seasoning is all important - you only get one chance.This is a very good start to the years of seasoning to come.This pan is perfectly dry...not shined up with oil for photos.Ready again, for a lifetime of use.The interior surface is very good.The exterior surface is very good.Measures 11 5/8 inches in diameter, 16 3/4 inches long and 2 1/4 inches tall.New pans cannot compare.Please see below for use and care tips.Thanks so much for looking.Please GRISWOLD Antiques & Collectibles for more great GRISWOLD cookware!Happy to combine shipping on AUCTION items...if possible (USA ONLY).Please let me know BEFORE paying, and I'll send you a revised invoice.PLEASE Contact me about combined shipping for BUY IT NOW items !!Please contact me with your zip-code for standard shipping price.U se and care tips:First...I love my vintage cast iron frying pans.They were the impetus for my ebay name... ironspoon.I have quite a collection of Griswold pans, that I use everyday.I have restored and sold many pans over the years...a lot of happy customers.Tips:These "new" pans will require a bit of time to build up great seasoning.Pick your battles. If you need a screaming red hot pan to sear your tuna steak...maybe pick a different pan.Pre-heat your pan...yes,... but don't overheat it - else the seasoning will burn off.I have one pan that I burn the heck out of if need be (el cheapo), but a treasured Griswold to fry my eggs.Clean your pans with care...and they will care for you.My pans, that are seasoned well, I rarely wash.I wipe them clean and dry with a paper towel, and hang them back up.If there is some stuck stuff, try coarse salt as an abrasive while wiping them clean.Sometimes there is more stubborn crust to remove...Put a little water in the pan and heat on high on your stove top.Use a flat bottom wood spatula to gently remove the "stuff".Wipe dry with a paper towel, and apply a very light coat of vegetable oil.Avoid scrubbing with brillo type scrubbers at all cost.Sometimes you have to, but try to avoid dish soap...use extra hot water instead.I always wipe a tiny bit of vegetable oil on the interior of my pans before hanging them back up.A lifetime of natural non-stick cooking awaits you if you do it right.Please don't cook for your family in a pan that has used for...God knows what.Years of seasoning should be...YOURS .Thank you - Jay.7-8 read more

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