Old vs. New: Vintage Cast Iron Cookware

So your grandma died, and all she left you was a cast iron skillet? Don’t despair—this means she held a very special place for you in her heart! For many years, cast iron cookware was highly valued and passed down from generation to generation, and your grandma, no doubt, bestowed on you one of her most prized possessions.

A wall of vintage cast iron skillets. All photos are taken at Atomic Antiques.

History of Cast Iron Cookware

Chinese Cast Iron and the Origin of Dutch Ovens

Cast iron cookware first came into existence in Asia, most notably China. Originally used for weaponry, cast iron was eventually molded into pots sometime in the 700s. The Dutch arrived in China in the 1600s, and were the first Europeans to witness the process of sand-molding used in the production of cast iron and other metal objects. They brought the knowledge back home and used it to create their own sand-molded pots, the Dutch ovens. However, the first Dutch ovens were made of copper and were quite expensive (and nobody was calling them Dutch ovens yet!)

Griswold no. 7 Tite-Top cast iron baster (Dutch oven) ca. 1920s. All photos are taken at Atomic Antiques.

Abraham Darby

In the early 1700s a man named Abraham Darby figured out how to make coke (a high carbon content fuel) out of coal, and that invention allowed him to build larger blast furnaces and produce cast iron on a commercial scale. He then applied the techniques of the Dutch to produce cast iron cookware of various shapes. And he was the one to give the Dutch oven its name. This cookware’s incredible heat retention, durability, non-stick surface when properly seasoned, and relative affordability compared with copper cookware made cast iron pots and pans immensely popular. Their use and production spread throughout Europe and eventually made it to the new world.

Cast Iron Trade in the Americas

Once cast iron cookware reached the Americas, it became a sort of currency. Native American women used clay pots or very tightly woven baskets for cooking, but neither of these could be put directly into the fire nor did they have nearly the same heat retention capacity as cast iron. Thus pots and pans became desirable trade objects. As a result, more and more of them were imported. Their durability allowed for use over many years, so they became a sort of investment that would last long enough to pass on to grown children.

A collection of vintage cast iron cookware. All photos are taken at Atomic Antiques.

Cast Iron Production in the United States: Griswold, Wagner, and Lodge

Eventually, production of cast iron cookware was established in the U.S. There were many companies that did this, but the most famous two, the ones whose product is highly valued by both cooks and collectors today, were Griswold of Erie, PA and Wagner of Sidney, OH. Both companies ceased to exist in the middle of the 20th century (though their pots and pans were still produced by the companies that bought them for several more decades.)  By then, new (much lighter) cookware options and cheaper Asian imports were flooding the market. In 1961, the first Teflon non-stick pans were introduced. Aptly named “Happy Pan,” the first commercially available teflon-coated frying pan became a more attractive option for American housewives, and cast iron soon fell out of favor. One company that managed to survive this was Lodge Manufacturing Company of South Pittsburg, TN. It has been continuously operating since 1896.

Lodge marking on the lid of a no. 13 skillet. All photos taken at Atomic Antiques.

Resurgence: Cast Iron's Returning Popularity

Concerns about the potential toxicity of non-stick coating, cast iron’s durability, versatility and affordability, as well as nostalgia, are probably the most obvious reasons why cast iron cookware is making a comeback today. There are a number of new companies that produce cast iron cookware. Thus there's a plethora of options available on the market. So why would one look for a vintage skillet when plenty of new ones are available in stores and online?

Why Choose Vintage Cast Iron Cookware Over New?

Here are a few good reasons:

1. Vintage cookware is lighter than new. Cast iron is very heavy, so a lighter option appeals to most cooks.

2. Vintage cast iron cookware has a smoother surface. In the olden days, pots and pans were polished by hand after being released from a sand mold. Modern manufacturing often skips this vital step for the sake of saving time and money, so most modern pieces have a rough, pebbly surface.

3. Good vintage cast iron pieces have years of seasoning behind them. This seasoning ensures its non-stickiness. And if it does need re-seasoning, it is easier to accomplish with a vintage piece than a new one. This must be due to previous layers of seasoning and its smooth surface. The more a cast iron piece is used, the better seasoned it will be.

4. Some of the most collectible brands (Griswold, Wagner, Wapak and vintage Lodge) are harder to find, thus making them more desirable. A rare item adds uniqueness and interest to one’s kitchen.

5. Finally, let’s not underestimate the value of nostalgia and the thrill of the hunt. The memories of times past help reinforce our sense of belonging and fill us with warmth and happiness. A rewarding hunt fills us with satisfaction.

Vintage Griswold No. 11 French roll pan. All photos are taken at Atomic Antiques.

"Buy it once... Use it forever... Hand it down as a family heirloom" -Terry Payne, proprietor of Heirloom Cast Iron Cookware and Atomic Antiques dealer

Shopping for Vintage Cast Iron

Before you start shopping for vintage cast iron, make sure to do research and get to know the styles and the markings of different manufacturers. As with anything that’s worth collecting, beware of the counterfeits. An authentic vintage piece should be of correct style (for example, Griswold never actually produced “Griswold’s Leftover Batter Pan”) with correct, crisp markings. You should also consider the weight and smoothness of the piece in question (which is why it is advisable to shop at your local antique store, where you can handle the merchandise, as opposed to shopping online). As always, knowledge is power!

Wagner marking on the bottom of an antique no. 9 extra deep cast iron skillet ca. 1891-1910. All photos are taken at Atomic Antiques.

So next time you pull your grandma’s inheritance out of the cupboard, take a moment to reflect: reminisce about the aroma of grandma’s cooking and consider how fortunate you are to be in possession of a piece of history that not only is pleasant to look it, but continues to serve its practical purpose, and, with proper care, will do so for many years to come.