Griswold #6 Cast Iron Skillet..Small Block Logo..Smooth Bottom P/N 699 J Circa popular 1944-1957 Stock #22025

This is a very nice Griswold #6 Cast Iron Skillet. It sports the Griswold Small Logo with Block Letters. There are no blemishes, cracks or pitting on this beautiful skillet. The cooking surface is smooth, with a few, very small cooking utensil marks; which will vanish with continued use and proper continued seasoning. It sits perfectly flat when sitting on a flat granite surface. It has been fully restored with 4 rounds of seasoning. This skillet is in very good condition. This skillet will make a wonderful addition to anyone's collection or cooking arsenal. This skillet is circa: 1944-1957 and made by the Griswold Manufacturing Company in Erie, Pennsylvania. Griswold Cast Iron is, and will continue to be, one of the most collectable cast iron manufacturers. popular In my opinion, the quality of Griswold Cast Iron is second to none, and pieces are often passed down through generations.

Please examine all of the photos carefully, as they are an integral part of the overall condition and description. We do our best to accurately describe the cast iron, but please understand that we are dealing with relics of history that are often between 80-130 years old; and will almost always show some signs of age.
If you're not sure about caring for your cast iron, please check out our
“Care And Cleaning of Cast Iron” directly below this item description

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CARE & CLEANING OF CAST IRON
Although there are a few trains of thought in the care and handling of cast iron, I will share my method with you...it seems to work for me quite well; but as we all know, there are a thousand ways to skin a cat, but the result is always the same. If my method doesn't work for you, just check online and you'll find several more opinions that will get that same result you are looking for.
Prior to cooking in your cast iron skillet, it is important to preheat the cast iron skillet; either in the oven or right on the cooktop. To check whether your skillet has been preheated properly, I like to carefully touch the top of the spout..although I wouldn't leave your hand there for long...if you know what I mean. I like to start cooking in mine when the top of the spout just gets too hot to touch. This tells me the heat from my burner has traveled from the bottom of the pan, and up the sides. Once the pan is preheated, I turn my burner down, so as not to overcook or burn the food. Remember, once cast iron is preheated, it will stay hot for quite a while...even after the burner has long been in the off position.
Once the cooking is complete, and the skillet has cooled down to just warm, I put just a little warm water in it, and LIGHTLY scrub it with a chain mail. If you're not familiar with chain mail, Amazon sells several versions, and they will all get you to the finish line. If I really want to give it a good scrubbing, I will use course salt in the bottom of the pan, and scrub it with a nonabrasive material...I use about a 4" square piece of leather. You don't have to use leather...it just works well for me.
Once your skillet is cleaned and thoroughly dried, I like to put it in a warm oven....say 200 degrees, for about 5 minutes. After the skillet has warmed up, apply a few drops of cooking oil, and wipe down the entire skillet. Then take a clean absorbent cloth, and wipe all of the oil off the pan. Don't worry, you're not taking off all of the oil you just put on...it will leave a very light film of oil on the pan. Now you can put your pan to bed, and it will be ready for your next cast iron recipe. Remember, the more you cook on cast iron, the sooner you will achieve that non-stick surface that cast iron enthusiasts love!!