Priced To Sell: 1890's Erie #12 Round Griddle Bailed, Perfect Pizza Griddle
ABOUT THIS PIECE....
This piece was made in the very earlier days of Griswold manufacturing. They started making the round griddles, both bailed and handled, in the early 1910s. It could be a first series or second series Erie depending on the original finish on the bottom. The bale griddles started at size 10 and went up as high as 16. The handled griddles started at a size 6 and went up to a size 10. This is a great piece to use on the stove top or out on the campfire to make smaller pizzas but also to make quesadillas or even eggs and bacon in the morning. It sits flat on glass.
Price to sell: This item is priced to sell because this piece was clearly loved and used regularly. It has very even sulfur pitting on the bottom, which happened because most folks used a wood stove to cook back then. So many of these griddles sat daily on the stove top and would remain on the stove, which is what could create the sulfur pitting. It's not damage from neglect, it's just from use over time and proves that its a great cooker.
DISCLAIMER: We have prepared this piece to be ready to use or displayed in a collection. All pieces are vintage, and therefore are not in perfect condition. Their history of use means small marks and inconsistencies, including residual carbon, which we feel give them a special charm. All items are sold as is, and we have done our best to present them as such. Please review all pictures and ask for further clarification if needed. Thank you! - Cast & Clara Bell
Vintage Materials Notice
Cast & Clara Bell specializes in the sourcing and restoration of vintage and antique cast iron cookware manufactured primarily between the late 1800s and mid-1900s. These items were produced prior to modern material standards, testing protocols, and regulatory disclosures.
While all cookware sold by Cast & Clara Bell is professionally cleaned, restored, and seasoned for traditional cooking use, we do not perform laboratory-based material testing for trace elements or residues, nor do we make representations regarding the presence or absence of any specific substances.
Customers acknowledge that independent consumer testing methods may produce inconsistent or unreliable results and agree that purchasing decisions are not based on any implied guarantee regarding material composition beyond the functional use of the cookware as restored.
By purchasing vintage cookware from Cast & Clara Bell, the buyer assumes responsibility for any independent testing performed after purchase and agrees that Cast & Clara Bell shall not be held liable for the interpretation or outcome of such testing.
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Cast Iron Skillet Size Guide: What Size Do You Need?
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One of the most common questions we get is: What size skillet should I buy? Whether you're frying an egg or searing a full roast, choosing the right size is key to a great cooking experience.
Note: These sizes are general estimates and can vary by brand. For exact dimensions, always check the product photos and description on each listing.
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🛠️ Buying Tips
- New to cast iron? Start with a size 8–10. They're versatile and great for daily cooking.
- Cooking for a crowd? Sizes 12–14 will feed everyone with room to spare.
- Have a glass cooktop? Look for listings marked "sits flat" — full contact is key.
- Looking to collect? Sizes 2, 11, 12, and 13 are rare and can be prized additions to a collection.
Still not sure which one’s right for you? Reach out anytime. We love helping folks find the perfect piece. Or dive deeper by reading more on our Cast & Clara Bell Blog.
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