Description
Size: Markings:
Outside Diameter: 7″ CAST IRON SKILLET
Spout to Spout: 7 3/4″ 4 (also 4 on handle)
Overall Length: 11 3/8″ GRISWOLD
Cooking Surface: 5 5/8″ ERIE PA., U.S.A.
Depth: 1 1/2″ 702
Weight: 1 lb. 13 oz. A
Some of the cast iron pans I have are close to 100 years old or older. They are conserved with a natural degreasing and electrolysis process to bring them back to many more years of service. Cast iron can be used for years if properly taken care of. These pans are pre-seasoned with grape seed oil. The pre-seasoning process is the polymerization of cooking oil to the surface and is primarily to keep the cast iron protected from the environment. Seasoning of a cast iron pan comes from use and the build up of carbon and oils used during the cooking process. Storing in a dry place will help keep the iron from being environmentally damaged.
Care for cast iron is relatively easy. Keep the pan dry. Do not immerse in water for long periods. Stuck on food can usually be removed by heating the pan with water in it and scraping with a wooden or plastic spatula. After clean up use a small dab of cooking oil spread thin on the inside of the pan and store.
****Stand is not included. It is for picture taking purposes only.****