Griswold No 8 704 Small Logo: Identification & Value
Introduction to Griswold Cast Iron
For vintage cookware enthusiasts and home chefs alike, few names carry the prestige of Griswold. Based in Erie, Pennsylvania, the Griswold Manufacturing Company produced some of the finest, smoothest, and most lightweight cast iron cookware the world has ever seen. Among their most iconic pieces is the griswold no 8 704 small logo skillet, a staple of American kitchens from the mid-20th century.
While early "Large Block Logo" pieces command massive prices, the later small logo iterations offer the exact same cooking performance at a more accessible price point. Understanding the unique markers, timeline, and value of this specific skillet helps collectors verify authenticity and allows everyday cooks to appreciate a true piece of culinary history.
Decoding the Griswold No 8 704 Small Logo Markings
To properly identify a vintage Griswold skillet, you need to know how to read the bottom of the pan. The markings tell a story about when, where, and how the piece was manufactured.
Top and Bottom Stamps
The defining characteristic of this skillet is the trademark stamp on the cooking surface and the bottom. On the underside, slightly above the center, you will find the classic Griswold cross stylized logo. Instead of taking up the entire bottom of the pan like the 1920s block logo, it is enclosed in a much smaller circle, reading "GRISWOLD" in an arc over "ERIE, PA." with the pattern number "704" stamped directly beneath it.
Size and Pattern Numbers
The number 8 designates the cooking size of the skillet. In the standard sizing conventions of American cast iron manufacturers, a No. 8 skillet measures roughly 10.5 inches in diameter across the top rim. The number 704 is the foundry pattern number assigned specifically to this skillet model. You may also find a small raised shift letter (like an "A" or "B") near the handle or at the 6 o'clock position, which was used by the foundry workers to track which mold poured the iron.
Dating Your Small Logo Skillet
Griswold transitioned from its famous large block logo to the small logo era around 1939. The small logo design remained in production through several corporate changes until the company was eventually bought out and production moved to Sidney, Ohio, under General Housewares Corporation (GHC) in 1957.
- Production Window: Roughly 1939 to 1957.
- The Erie, PA Stamp: Authentic pieces manufactured during this timeframe will still proudly display "ERIE, PA." beneath the small cross logo. Later post-buyout pans lost the city designation or featured different lettering styles.
- Handle Style: This era features the classic reinforced hollow handle with a hanging hole at the tip, designed to stay cooler during stovetop cooking.
Cooking Performance and Characteristics
Collectors love Griswold iron for its historical value, but daily users treasure these pans for their unmatched cooking surface. Modern cast iron is notoriously pebbly and rough right out of the box, requiring years of seasoning to achieve a smooth finish. In contrast, the Griswold No. 8 704 is a marvel of vintage manufacturing.
The Silk-Smooth Surface
During the early and mid-20th century, cast iron skillets were meticulously machined and polished at the factory before being seasoned. The interior cooking surface of a small logo Griswold is glassy and smooth. This makes it naturally non-stick once properly seasoned, perfect for delicate tasks like frying eggs, searing fish, or baking cornbread.
Lightweight Ergonomics
Another major difference between vintage Griswold iron and modern equivalents is the weight. Modern cast iron can feel heavy and cumbersome. Griswold engineers mastered the art of pouring thin, uniform walls. A No. 8 small logo skillet is remarkably lightweight, making it easy to maneuver with one hand, even when loaded with food.
Restoring and Caring for Vintage Cast Iron
If you find a Griswold No. 8 at a flea market, yard sale, or antique mall, it is likely covered in decades of built-up carbon, grease, or even surface rust. Do not let this deter you; cast iron is virtually indestructible, and proper restoration can bring a neglected pan back to life.
- Assess for Damage: Check the pan for cracks, chips, or severe warping (spinning on a flat glass-top stove). Small rust spots are entirely normal and easily fixed.
- Strip the Old Seasoning: Use a lye-based oven cleaner bath or a yellow-cap Easy-Off method inside a sealed trash bag to strip away old, polymerized grease without harming the iron. Never use harsh mechanical grinders or power tools.
- Remove Rust: Soak the stripped pan in a 50/50 water and white vinegar bath for no more than 30 minutes at a time to dissolve rust, scrubbing gently with a non-metal brush.
- Season the Iron: Apply a very thin layer of high-smoke-point oil (such as grapeseed or canola oil) to the entire skillet, wipe it off completely as if you made a mistake, and bake upside down at 450°F for one hour. Repeat two to three times for a deep, protective bronze-black finish.
Market Value and Collecting Tips
The Griswold No. 8 is arguably the most practical size for everyday cooking, making it extremely popular on the secondary market. Because the small logo was produced in large quantities over nearly two decades, these skillets are relatively common compared to rare Erie or block logo variants.
On platforms like eBay, Etsy, and at local antique shops, a clean, flat, chip-free Griswold No. 8 small logo typically sells between $80 and $150, depending on condition and whether it sits completely flat. Pans with heavy pitting, cracks, or severe warping are worth significantly less and should generally be avoided unless you only want a decorative piece.
Conclusion
Owning a griswold no 8 704 small logo skillet is like holding a piece of American industrial history that still earns its keep in the modern kitchen. Its combination of a glassy, smooth cooking surface, lightweight design, and historic small logo makes it a prized possession for both seasoned collectors and passionate home cooks. Treat it well, keep it seasoned, and it will easily last for another hundred years.
