How to avoid fake cast iron antique cookware
Here's a good article for those who collect vintage cast iron cookware. How to avoid fake Griswold and Wagner cast iron antique cookware
Forum Discussion
Very handy. I also use The Book of Wagner and Griswold: Martin, Lodge, Vollrath, Excelsior (A Schiffer Book for Collectors), by David G. Smith and Charles Wafford.
Generally, if the cast iron is smooth before seasoning and weighs less than modern CI, it's far more likely to be the good stuff...
I just put away the Griswold and our un-marked, modern bean pot. The Griswold is significantly lighter and smoother. The Wagner skillets are also significantly lighter than our modern Lodges of the same size.
Guess which ones get more use?
Generally, if the cast iron is smooth before seasoning and weighs less than modern CI, it's far more likely to be the good stuff...
I just put away the Griswold and our un-marked, modern bean pot. The Griswold is significantly lighter and smoother. The Wagner skillets are also significantly lighter than our modern Lodges of the same size.
Guess which ones get more use?
