Side by side
Griswold vs Wagner
Griswold
55 positive (86%) · 6 mixed (9%) · 3 negative (5%)
Trust + time weighted: +81%
AI summary — not a quote
Griswold is a highly coveted vintage cast iron brand, frequently cited as the gold standard for its smooth, mirror-like cooking surfaces and significantly lighter weight compared to modern cast iron. While the brand is no longer in production, its pans are prized by enthusiasts for their superior casting quality and longevity, often outperforming contemporary brands in non-stick performance once properly seasoned.
Pros
- Significantly lighter weight than modern cast iron pans like Lodge
- Smooth, mirror-finish cooking surface that provides excellent non-stick properties
- Exceptional casting quality that many users consider superior to anything produced today
- Extreme longevity, with many 80-100 year old pans still in daily use
Cons
- High market prices on platforms like eBay, often ranging from $100 to $200
- Vintage pieces are prone to warping, leading to 'wobble' or 'spinning' on flat surfaces
- Often requires restoration (stripping and re-seasoning) when found at thrift stores or flea markets
Top excerpts
I have a collection of Griswolds ranging from a slant logo to the most modern SBL (1957). None of them came up positive for lead, which greatly relieved me.
I had a pretty decent cast iron selection and have found some pieces. Griswolds, lodges, older pieces etc. what would people recommend for a restoration.
The rust looks superficial, great find.
I turned it over, thinking, "Surely this isn't anything..." and nearly peed my pants, not because it's particularly old or rare (at least to my knowledge), but because it was FIVE DOLLARS & FIFTY CENTS.
I was it's keeper for more than 20 years. It was the first pan I owned and restored. Before we put the tile down, family was like *You cook with a lot of cast iron. What you drop a pan?!?!* Well there is your answer. Tile 1 Griswold 0
Wagner
38 positive (79%) · 9 mixed (19%) · 1 negative (2%)
Trust + time weighted: +77%
AI summary — not a quote
Wagner is a highly respected vintage cast iron brand, frequently cited alongside Griswold as a gold standard for historical cookware. Users value these pans for being significantly lighter than modern alternatives and for their smooth, durable cooking surfaces that can last for generations.
Pros
- Notably lightweight, especially models with an outside heat ring
- Extremely durable, with many pieces remaining functional after 100+ years
- Smooth cooking surface that holds seasoning well
- High collectible value for early logos (e.g., arc logo) and nickel-plated versions
Cons
- Prone to warping or 'spinning,' which makes them unstable on glass or induction cooktops
- Vintage pieces can be expensive, with some eBay listings reaching $100-$200
- Old pans may have hidden cracks beneath layers of carbon buildup
Top excerpts
It's a Wagner, don't worry about the seasoning on one side, seasoning is easy to reestablish. Strip and clean it.
Parent context: I love that skillet. I wanted one, but I insist on only using skillets with a heat ring. I have an induction cooktop and don't want to risk screwing it up if it warps a little. At least with a heat ring it still sits flat with a little warpage. I had an old Wagner that would spin like a top on the glass induction top. Reply: My Wagner has a spin to it as well. I’m on gas so generally it’s not an issue, but it does bother me that it has that warp.
I had this exact issue with my mom’s unmarked Wagner from the ‘70s. I rehabbed it by spraying it with yellow cap oven cleaner and putting in a trash bag outside. I let it work for a few days, scraped/cleaned it off, then applied oven cleaner again. I did this repeatedly until it was all gone. My mom took it as an insult lol but the pan looks great and is no longer bumpy and gross.
Unmarked Wagner if you can find one.
Older Griswald and Wagner pieces are much lighter than modern Lodge and cook just as well.