This is my “new” Griswold cast-iron skillet and it’s changed the way I think about cast iron altogether. I’ve had a 12-inch Lodge skillet forever, and it’s great for searing meat or for big stir-fries, but it’s really heavy, and the skillet surface is sort of pebbly. This new skillet (which I got in an antique store) is smaller, 8 inches, and lighter, and has a smooth surface.
This is the best pan I own. I love this pan. Because it was old it was pretty much seasoned, and with a swipe of olive oil after each use, it’s non-stick enough that I can make my favorite egg thing in the mornings. Last night I cooked a couple of pork chops, and made a lovely pan sauce from the sticky bits afterwards. This is the skillet that makes me understand the wonders of cast iron — it heats beautifully, has a mostly nonstick surface, and doesn’t weigh 20 pounds. And it cost me 15 bucks.
So, word to the wise, keep your eyes out for Griswold cast iron, I don’t think they make them new anymore, but there are a lot of them out there in antique stores and on eBay.