Includes Griswold, Wagner, Favorite, Wpak, and Sidney Hollow Ware Companies. The Book of Wagner & Griswold by David Smith and Chuck Wafford, Schiffer Publishing, 2001. This is the "Red Book" and should be your second book purchase on iron cookware. Includes additional information on Griswold and Wagner but does not duplicate the Blue Book. You won¹t be disappointed if you don't expect too much. I do recommend that interested collectors do purchase this book for the added information.
This is the first publication a collector or dealer should buy. 845 photos including 255 pieces of Griswold and 350 pieces of Wagner, not in The Book of Griswold & Wagner. Worth getting after you have learned all you can from the better books out there. Reprinted 1996 by L-W Book Sales and may still be available from them. A nice little catalog of good quality reprinted as a special limited edition for a Griswold Swap Meet, April, 1995 by Joe Noto.
Lodge cookware is affordable, made in the USA, and a longtime favorite of home cooks and professional chefs alike.
A commenter pointed us to the smaller Lodge 10.25-inch skillet, which is currently available (at the time of this writing) for a bargain price of .
“You can brown what you’re cooking on the stove and finish it in the oven, all in one pan.” Lane’s first cast iron skillet, which she acquired nearly 35 years ago when her uncle died, is unique in that it came with a “drip top,” a lid manufactured to allow condensation to drip back over the food as it cooks.“Everything I make in that pan stays incredibly moist since it self-bastes the whole time it’s cooking,” explains Lane.“I rarely need to add water or worry that the bottom will get scorched.” Lane enjoyed her old cast iron pan so much that she soon invested in several other pieces including 10- and 12-quart pots, which she uses for everything from pot roast to frying French fries, as well as a pretty enamel-covered pot for soups and spaghetti sauce and a large skillet that she purchased to use in the family’s vacation home.After spending 35 hours on research and putting nine cast-iron pans (including super high-end and vintage ones) through a battery of tests, we think the iconic Lodge pre-seasoned 12-inch skillet is best for most people.It has a nonstick-like factory seasoning, roomy cooking area, and easy-to-grip handles, and it’s widely available.