L wrote:
> On 12-Jan-2005, Katra > wrote:
>
>
>>>Cooks don't spent the upwards of $1000 for certain Griswold pans because
>>>
>>>they are inferior to Lodge.
>>>
>>>Jessica
>
>
> Conversely, people don't pay $500 for a MontBlanc pen because it is superior
> to a Parker. IMHO, what people are willing to pay for something is not a
> good measure of quality.
>
>
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Well, I certainly would pay a grand for a Griswold. For that price
you're talking about a rare piece that is extremely hard to find. I
didn't spend anywhere near that for any of the Griswolds that I have.
Some of them needed cleaned up and reseasoned but that's no big deal.
(search the group for seasoning cast iron and you'll have enough reading
for about a month)

I've used Lodge at different functions I've been to and they don't hold
a candle to Griswolds for non-stick and heat distribution.

--
Steve

Life should *not* be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body. But rather
to skid in sideways, chocolate in one hand, martini in the other, body
thoroughly used up, worn out and screaming, "WHOO HOOOOO, what a ride!"