We have two 8-inch CI skillets. One is a newish Wagners, which, unlike
the big one, is recent enough that its inside bottom is not ground
smooth.

The other is a Griswold, which I bought in a junque shoppe in MA when
I was bringing the boat back from Maine. I bought it because it has a
smooth bottom.

I weighed the two. The Wagner's weighs 3 lb 2 1/2 oz. It would
probably lose half an ounce if the bottom had been ground.

The Griswold weighs 2 lb 4 oz., considerably lighter than the Wagners.

To me heavier is better for heat distribution, but the smooth bottom
is much better for deglazing. If I find an old 8-inch Wagners it will
likely replace the Griswold.

Our 11 3/4 in Wagners has a smooth bottom. It bottoms the kitchen
scale which ends at 5 lb. Its heat distribution is noticeably not as
good as a Calphalon aluminum saute pan, and I expect a lighter
Griswold would be worse in that respect, although undoubtedly easier
to pick up.


FWIW



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas