Gary Salsman I met Gary Salsman early on in my cast iron business. Gary lives in Minnesota about an hour or so south of the Twin Cities. Gary purchased a Griswold Iron Mountain Chicken Pan from me to replace his chicken pan that had a wobble that didn’t suit Gary. We got to talking about…
Griswold Cookware
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How to Make Griswold Cakes in a Vintage Cast Iron Mold
from “AUNT ELLEN’S COOKBOOK” insert for GRISWOLD cake molds. By Doris Mosier LAMB OR RABBIT CAKES ½ CUP SHORTENING 2 ½ CUPS FLOUR 1 ½ CUPS SUGAR 4 TSPS. BAKING POWDER 3 EGGS ½ TSP. SALT 1 CUP MILK 1 TSP. VANILLA Cream shortening, add sugar gradually. Cream well. Add…
Spotting Griswold Reproductions
SPOTTING A GRISWOLD REPRODUCTION By Doris Mosier I’d be the first to admit I’ve been fooled a few times and purchased reproductions in my quest to add to my growing collection of vintage cast iron cookware, especially when I was a new collector. Now that I know better, I use reproductions I’ve bought to show people what…
Shepherd’s Pie, Featuring my Vintage Griswold Cast Iron “Iron Mountain” Chicken Pan
There was still ice on the lake and a nip in the air at my good friend Mary’s cabin on Lake Superior, and Mary and I were in the mood for something hearty for dinner. A quick google search turned up Alton Brown’s Savory Shepherd’s Pie. While Alton didn’t use a cast iron pan to make…
Linda, the Griswold Lamb Cake Mold, and the “Brenda” Standard
In 2013, I gave Linda a Griswold Cast Iron Lamb Cake Mold for Christmas. Linda’s last name is “Lamb,” so it seemed appropriate. For the next two years, Linda repeatedly said she was going to make a lamb cake in the mold, but she procrastinated (she calls herself the “Queen of Procrastination”). When we went…