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RARE #14 BAILED GRISWOLD LARGE BLOCK TM CAST IRON SKILLET w/HEAT-RING PN#: 694 For Sale
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RARE #14 BAILED GRISWOLD LARGE BLOCK TM CAST IRON SKILLET w/HEAT-RING PN#: 694:
$3500.00
VERY RARE!!! #14 BAILED, TOP SKILLET SINGLE SPOUT, GRISWOLD, LARGE BLOCK LOGO TM, CAST IRON SKILLET, w/ HEAT-RING, PN#: 694 !!!
FULLY RESTORED & SEASONED!!! - READY TO USE & COOK!!!
- DO NOT HAVE ANY CRACKS, CHIPS, or REPAIRS!
- CLEAR & VISIBLE GRISWOLD LARGE BLOCK LOGO TM IDENTIFICATION MARKINGS!!!
- BACKSIDE SKILLET READS TOP-to-BOTTOM: HAS BEAUTIFUL GRISWOLD FACTORY PRODUCED UPPER OUTSIDE LIP/RIM MILL (or GRIND) MARKINGS!!!
SITS FLAT! on a Flat, Even, and Level = Glass or Ceramic Surface!!! - No detected \"Spin\" on flat glass surface!!!
- NO backside skillet middle downward warping detected. - A very small and slight middle upperward warping or bulging detected but nothing I would consider to affect cooking use or effect present or future investment value in anyway, shape, or form. - EXTREMELY Very Little Side \"Wobble\" detected on the upper right side corner, from roughly the 1 o\'clock-to-3 o\'clock position. (Cooking surface facing up and handle pointing towards you in the 6 O\'Clock position.)
- Corrected by 1 to 2 sheets of computer paper and main source of wobble detected roughly at the 2 o\'clock area. - Detected wobble is not significant enough to even really mention here in the skillets description let alone affect cooking use and/or effect present or future investment value in anyway, shape, or form. But I always do my best to include every detail about my iron as physically as possible - big or small - for my customers and future customers. - I DO Deem and Recommend this Skillet! = Appropriate for use on ALL OVEN STOVE TOPS!!! INCLUDING Glass/Ceramic Stove Tops and also for use on any Standard Gas or Electric Burner Stove Tops.)
- Has some small \"salt and pepper\" pitting spots that are very hard to see around the middle GRISWOLD Logo area and a couple pea size factory produced casting flaw \"creator\" marks on the backside of the skillet. But nothing significant that will affect cooking usage.
- Does have areas of pitting on the inside cooking surface and areas on the inside walls but shouldn\'t greatly affect cooking usage if at all.
OVERALL Analysis: Has a few imperfections here and there but is still in beautiful shape and structurally sound both for cooking use and collectability/investment quality. Other than probably the Rare #14 GRISWOLD Milled-Bottom Skillet, I\'m comfortable saying this is probably the most sought after #14 GRISWOLD Skillet by most collectors and feel very confident the skillets value will only increase over time and year-to-year. Also it\'s a very useful tool in the kitchen and on the stovetop that I put into roughly 20 hours and 3 days into while seasoning. Top shelf piece!
SHIPPING... (NOW ALSO SHIPPING INTERNATIONALLY!)
- ALWAYS REFUND ANY AND ALL OVER CHARGES ON SHIPPING COSTS (IF IT OCCURS) FOR MY CUSTOMERS WITHOUT BEING ASKED TO. - I SEND MY CUSTOMERS A PICTURE AS WELL OF THE ACTUAL MAILING RECEIPT. AND OF COURSE ALSO ALWAYS POST THE TRACKING # ON . - I pack each one with care and to make it to your doorstep undamaged. - But just in case - I personally provide shipping INSURANCE out of pocket for each piece sold up to total cost of the sale for my customers. If you have any questions or requests please message me. Thank you... ....Part of a 100+ piece restored collection. ....Check out my other items for sale ....Watch for more to be posted for sale soon! Disclosure on Overall Condition. \"Wobble\", \"Spin\", \"Pitting\", ect... - Please understand that \"Old/New\" Stock or \"Stickered\" items (however you refer to it), Griswold skillets that were never used have been documented being casted with \"wobble\" before usage. - \"Wobble\" in large part is more of a \"collector\'s\" term (and rightfully so - trying to achieve the most \"Blemish Free\" Cast Iron Ware item of any particular model they are after. - \"Wobble\" can also happen through both usage & environmental worn and/or misuse and/or non or improper maintenance over the years (conditionally). - I fully understand that everyone wants the best item for the cheapest amount of they\'re $. And rightfully so. - I \"measure\", \"test\" or \"eye\" out for condition of these items to the best of my ability as possible. - In terms of \"response\" to this point, customer\'s seemed to be very satisfied with the sales I\'ve made thus far (started selling on Feb 5th 2019) and will try to continue to be as accurate as possible in the future as well. However please keep in mind I don\'t deem myself an expert on all cast iron by any means at this stage in my life. Feel free to contact me before or after a purchase and I\'ll do my best to help you out anyway I possibly can... ...SELF-TESTIMONIAL TO MY CUSTOMERS... I grew up cooking and eating from mostly antique and vintage cast iron ware. I\'ve always been fascinated by them. How well they cook food and the taste of the food cooked in them. Later on in life I began to be once again fascinated in the nutritional values, the history, and all the different styles, types and variations of cast iron ware out there in the world. About 9+ years ago I started restoring(or reconditioning) cast iron ware. - (I use no metal objects or anything else that would jeopardize the overall condition of cast iron once its in my possession). About 5 years into it I start constructing my seasoning process. I studied in-depth the science and chemisty behind seasoning these pieces by emailing(and probably annoying) multiple food chemist. Finding and buying different fatty oils and experimenting through trial and error the bonds they not only have with the cast iron(and the cast irons patina) but also the correlation they have with one another. MY SEASONING PROCESS The Seasoned finish you see in my pictures is TOTALLY DRY! and not wet! This is it\'s true shine. - I\'m now comfortable using about 18 to 25 different fatty oils, in which I use anywhere from 2 to 6 of those fatty oils (3-4 on average) on any given piece based on: - Age, - Type, - Model, - Make, - Thickness, - Thinness, - Weight, - Style, - Shape, - Size, etc. I have developed a 2 to 6 stage seasoning process... Each layer of seasoning is applied in a thin layer and let to set(cooled) before the next layer is applied. - This is important so there\'s not \"canals or air pockets\"(which leads to weakness and breaking down of seasoning with use or environmental conditions that allow oxygen and moisture to break through and reach the patina and/or surface metal of the cast iron which leads to easier higher heats to react the metal and rusting). - The thin layers also hide NO \"blemishes\" (pitting, sand shifts, casting flaws, cracks, or repairs) or overall condition of the cast iron (if it has \"spin\"(downward warping), wobble(how flat it sits), how level the cooking surface is (upward or downward warping). - Each layer is also applied on Low-Heat(anywhere from 200 degrees to 450 degrees F max. On average about 250 to 350.) This prevents warping or further warping. The cast iron is constantly being monitored having seasoning applied, excess being wiped off, turned and flipped from one side to another. - This allows the seasoning layers to be more evenly level and to be heated appropriately on all surfaces. - This also allows the seasoning layers to be (more acceptable to the next seasoning layer applied). I don\'t always get it right(mostly in terms of \"looks\" wise to my satisfaction). This I hard for me because I\'m pretty particular but I have to remind myself that \"less is more\" with cast iron of this age and that I\'ve done my part in providing protection, an easily adaptable cooking surface to each of my customers individual tastes or \"cooking styles\" and easy maintenance. But for the most part I\'ve been very more and more constant with my seasoning process thus far. With failure comes success and when I have success its nice but it also means I have to continue to \"push the limits\". - I believe the ONLY way to evolve antique and vintage cast iron is through one\'s seasoning process. - Which means with success I need to always continue to evolve my seasoning process(testing new seasonings \"trial and error\" \"adding and subtracting\" with what works, what protects and holds). TO MY CUSTOMERS... I put alot of time AND effort into each piece I restore regardless of what it is. - I do my best to post the best pictures I can take and measure out to the best of my ability each piece\'s overall condition so that you know and understand what\'s reaching your door step before you receive the item. - No matter how bad your morning or day is or has been - I\'m trying to apply my services to each one of these so that when you wake up in the morning or come home from a long day of work that you see the piece that you bought from me in your kitchen and that it brings a smile to your face and a constant appreciation every time you see or use the item you purchased with your hard earned money and that also it lasts and is used for many generations to come. ^^^^This IS IMPORTANT TO ME! I truly love cast iron ware and every one I restore has a special place in my heart.
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