GRISWOLD CAST IRON What is it? Aebleskiver or Ebelskiver or Takoyaki?

Griswold Cast Iron Item Identification

This piece of Griswold cast iron was recently picked up at a local garage sale.  I assume it is an egg poacher?  But suppose it could be for making rolls or something I am not thinking of?  Hoping someone can identify this and provide more details?  The official name of this piece, is supposed to have a lid, when manufactured, where manufactured, current value, etc.

Also see our other posts on Cast Iron Cookware:

Martin Dutch Oven 

What is this Cast Iron Skillet 14?

Recondition - Season your Cast Iron Cookware

Griswold 9 inch square smooth bottom Skillet

 


After posting the initial Blog I have responses from different sources and have changed the Blog posting titles to reflect that info.  Also have added additional info in red font.  

A Danish Pastry with a spelling 2 different ways "Aebleskiver" and "Ebelskiver".  Made with fruit such as Strawberries or Applesauce.

I am also finding a Japanese snack called "Takoyaki".  Uses a similar pan and batter but instead of applesauce or strawberries they use minced octopus, tempura scraps, pickled ginger and green onion. Brushed with Takoyaki Sauce, which is similar to Worcestershire Sauce and Mayonnaise.  Then sprinkled with green laver and shavings of dried bonito.

It is very interesting how a similar pan was used by different cultures.  Baked with a similar batter, yet created two uniquely different foods.  Who influenced whom?  

On the internet I find one place that indicates Takoyaki was created by a street vendor, and credited with the invention in 1935.

Does anyone know how far back the Ebelskiver goes? 

 In addition to the Griswold manufacturer info and date, I am also trying to find out why there are 2 closely spelled names for this cast iron pan.  

I would also like some handed down family recipes from all cultures to try out on my own.  Thank You!  Please post responses in the comments box or email to info@toponautic.com

Some Responses gave us the following info on the photo posted in this Blog.
Griswold #962
Circa 1960 probably from the Wagner Foundry
They go way back in the Griswold history to the "ERIE" era.  Sometimes called Egg Poachers, Apple Cake Pan, and a Danish Cake Pan,

On the bottom is the around the outer edge is the name GRISWOLD.  Also on the bottom around the outer edge just inside the handle location is the number 962, directly above that number is the letter A.

On the bottom, on two of the convex shapes the furthest away from the handle is NO and 32

On the bottom, on three of the convex shapes arranged across the center, is MADE   IN   USA

On the underside of the handle where it attaches is the letter A, below that what looks like a small circle with a dot in it.  The circle about a 1/4 inch in diameter.  I assume this circle dot thing might be a remnant of a casting pour point that was not completely ground away?

There are no identifying marks on the top side of the cast iron.

Recipes:
http://allrecipes.com/Recipe/Aebleskiver/ 
http://www.food.com/recipe-finder/all/ebelskiver 
http://www.myrecipes.com/recipe/danish-pancake-balls-aebleskiver-10000000663064/
http://www.ebelskiverpan.com/ebelskiver-recipe/

Cast Iron “Gem’ Pan

 

GRISWOLD 9 inch square smooth bottom Cast Iron Skillet

This Griswold 9 inch smooth bottom skillet was recently purchases at a garage sale for $3.00.  Like most other cast iron collectors I couldn't pass it up.  Though if you saw the stack in my garage some people might ask why?  I guess it is a sickness some of us share :-)

There are no cast numbers or any other identification other the the Griswold logo cast into the center of the bottom.

My question is, who knows the history of this skillet?  Are there any expert people in the know that can provide a brief history of year this was made, were they were mass produced and easily found, what it might currently be worth (though this is for my personal collection and not for sale), where it was cast, etc?

You can either post here on the blog or email your info to info@toponautic.com

Thank You!  We are looking forward to all the interesting info.

This link was provided in a response.  It provides a wealth of information as well as images to help identify your cast iron piece.
http://www.castironcollector.com/trademarks.php 

Also see our other Cast Iron Collector posts:

Martin Dutch Oven 

Recondition - Season your Cast Iron Cookware

Griswold 962 “Ebelskiver or Aebelskiver

Griswold 9 inch square smooth bottom Skillet

Cast Iron “Gem’ Pan

 

RECIPE:DUTCH OVEN BURRITO CASSEROLE

Recipe & Photo Submitted by: Rick Beach

Use a 10-12 Inch Dutch Oven/Charcoal top and bottom/Medium heat/350 Degrees
Use the 3 uppy-down charcoal counting method for heat management to avoid bottom burn.

 
6-8 Large Flour Tortillas torn in 2 inch squares
    For Beef version use Chili Con Carne or "Cattle Drive" Chili with Beans
              2 15 oz Cans of Chili Con Carne with Beans or Chili with Beans
   For Chicken Version  Use Cooked Shredded Chicken and Black Beans
              2 Cups oooked Chicken (Shredded) 
              1 15oz Can of Black Beans (Drained)
3 Cups Cooked Spanish Rice 
15 oz Sour Cream
1 Large Sweet onion chopped
2 to 3 Tomato's raw diced and liquid drained
1/2 Cup Finely chopped fresh Cilantro (Apprx 1 good size bunch)
1 cup Shredded Cheese. (Cheddar or Mex mix)
1/2 head Iceburg Lettuce chopped fairly well
1/2 tsp Salt
1/8 tsp Pepper

Grease or spray oil the dutch oven. Layer 1/2 the torn tortillas on the bottom
and a short way up the sides. Spread a thin layer about 1/2 inch of Spanish rice over the tortillas on the bottom.  Dump in the 2 cans of Chili con carne with beans or the Shredded Chicken and Black Beans.  On top of that add another 1/2 inch layer of Spanish Rice.  Spread 1/2 the shredded cheese on top of the rice. Layer the remaining 1/2 of the torn tortillas on top of the layers. Fit a piece of Aluminum Foil, or parchment paper, directly on top of the con carne and tortillas to help lock in moisture to keep the tortillas soft. Cover with Dutch Oven lid and bake (350 degree heat) for 35-45 minutes. Don't open during cooking.

Remove oven from heat, remove lid, leave the foil on, and let stand to cool for
15 minutes.

During this wait time, mix the chopped onions, diced tomato's, cilantro, salt and
pepper. Toss mixture in its own container and drain any liquid.

After the 15 minute cooling period and just before serving pull the foil off. Spread
the sour cream on top of the casserole. Next spread the Onion-Tomato-Cilantro
mixture on top of the sour cream. Spread the chopped lettuce on the tomato
mixture. Finally sprinkle the remaining shredded cheese over the lettuce.
Dig in.  (Serve with Corn Chips and Homemade Salsa)
Serves 8-12

In your home oven use a glass dish 7x11x2 cover with foil and bake 350 for 35-45 minutes.

RECIPE: CHICAGO DEEP DISH PIZZA (Baked in a Cast Iron Skillet)

Photo and recipe by: Paul Pizzano

Home Made Chicago Deep Dish Pan Pizza

Fix'ins

1lbs sweet or hot Italian sausages

2lbs 80% lean ground beef

Image and Recipe Compliments of Paul Pizzano

4 package pop and fresh home style biscuits

1lbs grated mozzarella cheese

28 oz tomato puree

2 tsp granulated garlic

2 tsp granulated onion

2 tsp ground oregano

½ cup water

1 tbsp corn or peanut oil

1 medium onion

1 15” Lodge frying pan

Directions

            Place ½ cup of water in a medium sauce pan on a low flame. Add the Granulated garlic, onion and ground oregano. Let this simmer in an open pan until the water is all but evaporated leaving a liquid paste. Add the tomato puree and simmer on low for the time it takes to prepare the meat and crust.

            Brown you sausage in a 10” cast iron frying pan, the slice them in half length wise and again into thin half round discs. Set them aside.

            Brown you ground beef in a 10” cast iron frying pan. While the meet is brown dice your onion into 1/8” or smaller pieces with a good chefs knife, do not use a food processor. Once the beef is browned pull it to the side of the frying pan and drain the fat to one side. Cook your onion in the fat on a low flame or with the remaining heat in the pan until they are soft and change color. Mix the onion and ground beef together and set aside

            Place the oil in the 15” frying pan and spread it evenly all over the inside of the pan with a paper towel or napkin. Divide each biscuit in half and press into the pan creating the crust, press them flat and overlap them. The crust should cover the pan all the way up the sides.

            Place the ground beef in the pan and spread it evenly across the bottom of the pan and cover it with ½ of the sauce then 1/3 of the grated Mozzarella cheese.

            Place the sausage on top of the cheese and cover them wit the remaining sauce then the remaining cheese.

            Bake in a preheated oven at 400-450, depending on your oven, for 20 minutes or until the cheese is melted and golden brown. Remove from the oven and let it rest for 5-10 minutes before serving.

RECIPE: CAST IRON SKILLET PIZZA BREAKFAST

Cast Iron Skillet Pizza Breakfast

Use well seasoned, 6 inch, greased, and pre-warmed cast iron skillets.  A great way to use up leftovers. (Make a 6 inch pizza for each person)

Ingredients

Homemade Pizza or Bread Dough

Olive Oil

Pizza sauce

Any Preferred cooked Breakfast toppings (Left over Home fries, Hash browns, crumbled bacon, diced ham, etc)

Shredded Mozzarella Cheese

1 raw egg per mini pizza

Salt and Pepper to taste

(Try our Bread Dough Recipe)
Flatten dough into warm greased skillet.  Brush olive oil on top of the flattened out dough.  Add sauce and toppings.  Set aside in a warm place to raise for 15-30 minutes. Use Mozzarella to form a nest.  Slip the whole raw egg into the nest.  Salt and Pepper to preference.   (Makes a single 6 inch pizza for each person)

Preheat oven to 375°.  Once raised bake 12-20 minutes or until the egg becomes opaque on top.  If bottom appears to be browning  before the top is done, turn on broiler to finish off the top.  Just keep a close eye on them.

Variation.  Mix BBQ sauce 50/50 with pizza sauce.  Then use shredded or small chunks of cooked chicken,  chopped fresh basil leaves, Mozzarella cheese, egg, salt & pepper.  Options are endless.