But if I'm being honest with myself they'd probably just take up space and I'm not sure when I'd use them over my stainless pans. I kind of regret it now mostly because I did like the pans and I know how valued they are. So I gave my set of Griswold pans away to Goodwill. If I wanted heat retention the 5-ply pans worked almost as well and were noticably lighter, and wouldn't rust. Or rather, I still liked them, but I hardly used them because I always reached for my stainless steel pans instead. This was back when anodized aluminum was the highly valued pan material, and I was happy to tell everyone how great of a value cast iron was.Īfter many years, and after cast iron became more valued, I started to realize I didn't really like how heavy they were, how long it took to heat them, and how you had to be careful with them to prevent rust, which eventually started to form anyway. I got a set of about 5 Griswold cast iron skillets somewhere (I don't remember where) for like $15 before cast iron pans became highly sought after.
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