Giswold No 8 Waffle Iron

[maloney108]

Hi everyone,

I just cleaned up (not seasoned yet) this Waffle Iron that I picked up for $40.  I have a couple of questions about it.

One side, Pattern # 885 has the normal look (clean, sharp casting) to it but the other side, #886 has the patent info indented rather than proud of the surface (I don't know the right terms for this yet, so forgive my wording).  The "886" looks real sloppy with some ghosting and appears to have been an "885" at one time.  The casting also looks sloppy - the logo circle and lettering are not sharp and look like the pattern was dirty when they made the mold.  Was this just a worn out pattern or is it a knock off?

Second, the high base, # 985 is listed in all the books as a #8, but the handle is clearly marked as "NO 88".  Am I right in assuming that the books all copied from each other and the first one got it wrong?

My CFO & I are working up plans to remodel our kitchen & I'm insisting on a gas range  ::).  This nice iron will be one of the first things I use on it!  Right now I have a flat ceramic top reange so I can only use flat bottom pieces.  >:(.  I can't wait ! ! !

Hopefully I can post some pictures correctly.

[Steve_Stephens]

I've seen those indented patent dates and I think they were some of the early irons made right after the patent was granted.  Also recall seeing some marked Pat. Appl'd For on the irons (I think).  The indented mark might have been a fast way to get the patent on the irons before they properly reworked or remade the patterns for the irons.  You have an original piece.

The No.88 on the frame signifies that the frame is a high frame.  If you look in certain years of catalogs you will see the No.77, 88 and 99 listing for the high frames.  It's still a No.8 you have but, to differentiate the low from high frames, Griswold used the double number on the frame.  Mine is that way also.

When shopping for your gas stove take your waffle frame along with you to see if the bottom of the frame sits tightly against the stovetop.  You DON'T want that.  There has to be a small gap for air to enter under the frame or the flame will be extinguished.  Buying a stove with a large burner grate will alleviate the problem or you can put a couple of thin pieces of extruded aluminum, etc. under the frame to create an air gap.  We have to do that on my sister's stove.  I was wondering why the flame would go out periodically.

Steve

[maloney108]

Hi Steve,

Thanks a million for the info!  That's an interesting explanation.  Thanks especially for the warning about the gas range.  Maybe you and other members could help with a quick poll:  

What gas range do you use and how do you like it?  I haven't started looking yet, but I have Viking and Wolf on my list for starters.  Any others I should consider or avoid?  Being a total foodie, I want a commercial grade unit.

Thanks to everyone here for all the great info.  I'm going to send my check in next payday!

Cheers,

Jim M.

[Steve_Stephens]

I have Viking and Wolf on my list for starters.  Any others I should consider or avoid?  .

Commercial type ranges should pose no problem as they have full grates over the burners don't they?  As long as the rim of the base site on the grate you are fine.

Greg, and maybe some others, have had a thread on gas ranges.  Greg just remodeled his kitchen.  Greg (Stahl) is our webmaster.  Not sure if that thread was on the public side of the forum or not.  

Steve

[Greg Stahl]

Hi Steve,

Thanks a million for the info!  That's an interesting explanation.  Thanks especially for the warning about the gas range.  Maybe you and other members could help with a quick poll:  

What gas range do you use and how do you like it?  I haven't started looking yet, but I have Viking and Wolf on my list for starters.  Any others I should consider or avoid?  Being a total foodie, I want a commercial grade unit.

Thanks to everyone here for all the great info.  I'm going to send my check in next payday!

Cheers,

Jim M.

Forget the Viking and Wolf, IMO.  We just did a LARGE kitchen remodel (let's just say well north of $80K).  We looked at Wolf and Viking and went with Dacor.  I wanted the 6 burner, but the COO went with the 5 burner.  Just to give you an example, we went with Sub Zero Refrigerator, Sub Zero freezer drawers, Subzero 132 Wine cooler, Meile dishwasher, Meile double convection oven, Meile warming drawer.  We wanted top of the line items, but the Wolf and Viking lacked the lower price Dacor in performance.  I love this cooktop.  If youwant a pix or specifics, let me know.  Works great with all the cast iron I have and I have a little,  ;D

[maloney108]

Greg,

Thanks for the tip!  I checked it out on the web and it looks impressive!