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.

Griswolds are preferable, then?

>
>
>FWIW
>
>
>
>Rodney Myrvaagnes NYC
>
>Let's Put the XXX back in Xmas