Griswold made much more than just a line of cookware. Did you know that Griswold also made, and held the patent for, a burglar Alarm? I didn’t think so. Inventors John Harvey and David Shields, assigned to Matthew Griswold. Application March 1, 1893. Patent granted […]
Once upon a time in a land far, far away, I had a pretty pan that had some interesting features. It was marked “Odorless” on the bottom, and carried a patent date of October 17, 1893. It looked similar to a skillet, with pour spouts at […]
The editor of the GCICA quarterly newsletter – the “Griswold & Cast Iron Quarterly” – is planning to feature members and their favorite pans in future editions. We talked at the 2018 Convention in Baton Rouge, and I offered to submit a little blurb to her for consideration for publication in the newsletter. Yet another benefit of membership is that dues-paying members of GCICA can access the newsletter and its previous issues at the GCICA website. You can find information about how to join GCICA here.
So without further ado…here’s the little blurb I submitted to the editor about my favorite pan – at least my favorite pan at this precise moment – my Iron Mountain (by Griswold) chicken pan.
My Favorite Pan
My “favorite” cast iron pan varies from day to day, month to month. But I’d say my perennial favorite is my Iron Mountain (by Griswold) number 8 chicken pan and lid. I have a particular interest in Griswold, and I’ve always favored the Iron Mountain line. There is something about the fine surface of Griswold, and I love the aesthetics of the Iron Mountain pan.
Aside from its great looks, my chicken pan is a great cooker. It can do just about anything I’d want a Dutch oven to do, as well as serve as a great deep skillet. Of course, it also goes from stovetop to oven; one of the wonderful features of cast iron. My chicken pan is also very versatile – it accommodates a small roast, chicken, beans, fried foods, soups, stews, sauces, and all kinds of casseroles. Casseroles – or “hot dish” as we call it here in Minnesota – have long been a favorite of mine. Ground beef + vegetables + canned soup + liquid + tater tots or chow mein noodles or rice = Minnesota hot dish.
My chicken pan can do it all!
I was invited to a pre-Memorial Day shindig at Jerry and Debra Abrams’ home, where we were to practice making pizzas in their new outdoor pizza oven. Being the good guest that I am, I asked what I could bring. I was told to bring […]
In my blog post about Doyle Pregler and Brenda Bernstein’s vintage cast iron cookware collection, I shared some photos of Brenda’s beautiful cakes made with cast iron molds. Accomplice Linda has tried to make a Griswold lamb cake from her vintage cast iron mold, and […]