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Griswold Cast Iron

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Comments

  • Kelso
    Kelso Posts: 79
    My wife bought me a #10 big logo Griswold for my birthday a few years back.  I cherish it, and use the crap out of it too!  I have a similiar size Lodge and the Griswold is like ice compared to it.

    Also, my wife bought it from ThePan-Handler and I have no complaints.
    XL and a MM.  

    League City, Texas
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  • Focker
    Focker Posts: 8,364
    edited January 2017
    Hotch said:
    @Focker Yep I saw those but the well is to deep for Dutch pancakes. Oh well I may have to get one from Australia. Seems it is common there. Thanks.
    Found this bud.
    http://hailsugar.com.au/product/domestic-poffertjes-plate/

    https://www.dutchmarket.ca/product/00/38-6292/Poffertjes-Pan-Cast-Iron-BLACK-CAST-BOTTOM

    Also, De Buyer makes a shallow, carbon steel one.  The mineral b line is solid.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Hotch
    Hotch Posts: 3,564
    @Focker Yes sir I saw those in my search.
    The Hailsuger also has a kit with all things needed to make them.
    DeBuyer is French, but is a stamped steel.
    On the Egg I would think cast iron would be better?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • HeavyG
    HeavyG Posts: 10,380
    Hotch said:
    ... 
    DeBuyer is French, but is a stamped steel.
    On the Egg I would think cast iron would be better?
    Why would you think that?
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Hotch
    Hotch Posts: 3,564
    HeavyG said:
    Hotch said:
    ... 
    DeBuyer is French, but is a stamped steel.
    On the Egg I would think cast iron would be better?
    Why would you think that?
    Cast iron has a more tempered or slower rate to absorb or loose heat.
    Where as a thin steel would be at a more rapid rate for heat gain and or loss with a lower density or volume of material.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • HeavyG
    HeavyG Posts: 10,380
    Hotch said:
    HeavyG said:
    Hotch said:
    ... 
    DeBuyer is French, but is a stamped steel.
    On the Egg I would think cast iron would be better?
    Why would you think that?
    Cast iron has a more tempered or slower rate to absorb or loose heat.
    Where as a thin steel would be at a more rapid rate for heat gain and or loss with a lower density or volume of material.

    Yet folks have been using carbon steel pans over low/medium/high heat for decades sans problems.

    The sort of temps that are used to bake your little pancakes aren't really going to stress out that type of pan and the heat they are exposed to is going to be pretty constant.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Hotch
    Hotch Posts: 3,564
    HeavyG said:
    Hotch said:
    HeavyG said:
    Hotch said:
    ... 
    DeBuyer is French, but is a stamped steel.
    On the Egg I would think cast iron would be better?
    Why would you think that?
    Cast iron has a more tempered or slower rate to absorb or loose heat.
    Where as a thin steel would be at a more rapid rate for heat gain and or loss with a lower density or volume of material.

    Yet folks have been using carbon steel pans over low/medium/high heat for decades sans problems.

    The sort of temps that are used to bake your little pancakes aren't really going to stress out that type of pan and the heat they are exposed to is going to be pretty constant.
    Yes but I would be cooking 300-500 of these at EggFests. It would be on and off the fire 25-30 times, maybe more. Not worried about stress, I just need the heat to stay in the pan when not over the fire!
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • HeavyG
    HeavyG Posts: 10,380
    @Hotch - if you're insistent on a cast iron Poffertjes pan here's one:

    https://smile.amazon.com/Poffertjes-pan-cast-iron-25/dp/B003PAPN1S/ref=pd_sbs_79_33?_encoding=UTF8&psc=1&refRID=K9CSR7824NVPRXX4T4AB



    You an get it a few bucks cheaper from Amazon UK but delivery would be quite a bit longer.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Focker
    Focker Posts: 8,364
    Hotch said:
    HeavyG said:
    Hotch said:
    HeavyG said:
    Hotch said:
    ... 
    DeBuyer is French, but is a stamped steel.
    On the Egg I would think cast iron would be better?
    Why would you think that?
    Cast iron has a more tempered or slower rate to absorb or loose heat.
    Where as a thin steel would be at a more rapid rate for heat gain and or loss with a lower density or volume of material.

    Yet folks have been using carbon steel pans over low/medium/high heat for decades sans problems.

    The sort of temps that are used to bake your little pancakes aren't really going to stress out that type of pan and the heat they are exposed to is going to be pretty constant.
    Yes but I would be cooking 300-500 of these at EggFests. It would be on and off the fire 25-30 times, maybe more. Not worried about stress, I just need the heat to stay in the pan when not over the fire!
    If this is your intended use, carbon steel has a quicker response time to cool and most importantly, heat up, when doing multiple batches.  Fiddling around with the dome open removing finished poffertjes, then adding batter, while leaving the pan on the egg, may cause temp control issues.

    You could cut some of that handle off easily if needed.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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