On Fri, 24 Dec 2004 14:34:10 -0500, Rodney Myrvaagnes
> wrote:

>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

Hi Rodney,

A buck's worth of silicon carbide paper from the hardware
store plus about twenty minutes of mindless labor, and you
will be able to smooth the bottom of the newer pan.

Let me know if you would like details...

All the best,

--
Kenneth

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