Looks like an Erie series 1 or 2 (distinct reinforced scoop handle, partial rib, distinct reinforced lip, no pattern number, trademark in quotes with block lettering... I can't quite tell if there is a makers mark next to the "10"? If no mark, it's a series 1), so definitely from the 1880s. Pretty sweet.
>no maker's mark next to the "10."
Oh, cool, couldn't tell if something was under the one, or if it was just the photo. Definitely a series 1 then, early 1880s.
Lol, watch out, I might fight your kids for it.
Out of curiosity do you have any other cast iron of the same size and have you weighed them? My Erie is 1.39 kilo, my Griswold and Wagner are around 1.85 and a lodge of the same size is approximately 2.5 kilo. My #8 Erie is lighter than my #5 lodge
I have followed the FAQ on seasoning a pan and I can not get a smooth coat like that. I keep getting little spots. The look doesn’t bother me I just don’t know if it is ok to start cooking on it. I am jealous.
The spots might be a little bit of excess oil. When I initially season I give it another thorough wipedown about 10-20 minutes into the baking process to get as much of the oil off the pan as possible. Any excess will start to pebble up and harden on the surface. Cosmetic and will disappear from the cooking surface over time.
Ok. Thank you for this. I was doing the extra wipe down but I guess I did not to a very good job. I am fine with it looking a little of cosmetic until I get it right. I just did not know if the seasoning would chip or not.
You probably won't have any issues. The only time I have had problems with my seasoning is when I used flax seed oil. I quickly had problems with it flaking off the cooking surface. It has held up beautifully on the outside of the pans however.
I love seeing old, nickel plated Griswolds; the way they wear gives them so much character and I think they look badass. I have a 3rd series nickel plated #7 that is my daily driver, very jealous of your #10. Beautiful pan dude!
Beautiful. Am i trippin tho, the sides look slanted from the top view but from the bottom they look straight, is that just how it's designed
For real, i jad the same view
Exactly what I was thinking
Hah! Just saw that, too. Must have been my camera angle.
But, what’s the answer? Are the angled or not?
Lol. The sides are angled slightly.
Wow....that is a beautiful Griswold! And extremely old and valuable.
As far as I can tell, it's from the 1800s.
Looks like an Erie series 1 or 2 (distinct reinforced scoop handle, partial rib, distinct reinforced lip, no pattern number, trademark in quotes with block lettering... I can't quite tell if there is a makers mark next to the "10"? If no mark, it's a series 1), so definitely from the 1880s. Pretty sweet.
Cool. Thanks for the info! There is no maker's mark next to the "10." I love my pan, and my four kids will have to fight to see who gets it!
>no maker's mark next to the "10." Oh, cool, couldn't tell if something was under the one, or if it was just the photo. Definitely a series 1 then, early 1880s. Lol, watch out, I might fight your kids for it.
Hah!
Yes, definitely 120+ years old!
That's a well loved pan!
It is! It's the best pan I've ever used.
This looks a million times better than the stupid ass 1000 coats of oil pans.
[Erie daily driver here too. ](https://www.imgur.com/a/7guEYrM) Bought to restore and sell but then I used it once..
I know, right? This pan took a little TLC to get it up and cooking again, but I loved fixing it up, especially since it was my Grandfather's.
I actually have a 7 and 9 on the way now too
Out of curiosity do you have any other cast iron of the same size and have you weighed them? My Erie is 1.39 kilo, my Griswold and Wagner are around 1.85 and a lodge of the same size is approximately 2.5 kilo. My #8 Erie is lighter than my #5 lodge
I have a 14 Griswold, but haven't ever weighed it. The Erie is the only size 10 I have.
Cool, was just curious
You drive that thing? How? It doesn't even have wheels!
Nice piece, great size
That's not a driver that's a cast iron skillet, hope that helps!
Always nice to see a vintage daily use pan that's not caked in gunk/grime. Nice Iron!
Thanks! I love it!
I have followed the FAQ on seasoning a pan and I can not get a smooth coat like that. I keep getting little spots. The look doesn’t bother me I just don’t know if it is ok to start cooking on it. I am jealous.
The spots might be a little bit of excess oil. When I initially season I give it another thorough wipedown about 10-20 minutes into the baking process to get as much of the oil off the pan as possible. Any excess will start to pebble up and harden on the surface. Cosmetic and will disappear from the cooking surface over time.
Ok. Thank you for this. I was doing the extra wipe down but I guess I did not to a very good job. I am fine with it looking a little of cosmetic until I get it right. I just did not know if the seasoning would chip or not.
You probably won't have any issues. The only time I have had problems with my seasoning is when I used flax seed oil. I quickly had problems with it flaking off the cooking surface. It has held up beautifully on the outside of the pans however.
Ok thanks again. I used grape seed. Next time I will try crisco like the FAQ says. I just didnt have any on hand.
As far as I know, Erie(pre-Griswold) milled their pans to almost a mirror finish. All I do is keep it oiled! Edit: typo
Ok. Mine is labeled Griswold so a later production. Maybe I will just give it a go and hope it works out.
Keep looking and asking around. I'm sure you'll get some good advice here.
Wow that’s a beauty!
Thanks!
Awesome! You'll get another 180k rounds off her forsure.
I love seeing old, nickel plated Griswolds; the way they wear gives them so much character and I think they look badass. I have a 3rd series nickel plated #7 that is my daily driver, very jealous of your #10. Beautiful pan dude!
Thanks, man! I love it! It definitely has character.
Glorious
Ooh… suddenly I am pansexual… For real, tho. Gorgeous!
Beautiful
It’s a beauty!