I have an old 12 inch skillet from my late grandmother that I used this morning to cook hash browns for the family. I had to make two batches so one went in the old black griswold and the other batch into my wife's favorite stainless steel skillet. It was no contest, even with a generous spraying of pam and half a stick of butter the taters stuck to the stainless skillet like glue. With just a shot of PAM the browns did not stick to the griswold at all, not one bit! I need to use that pan more often. Oh and on top of the no stick aspect the taters seemed to taste a lot better as well, could be because they were cooked to a perfect golden brown and not burnt like the ones from the stainless skillet.
When my grandmother died that pan almost got thrown away. Before she died she told me she picked it up at a yard sale back in the 70's for a buck, money well spent granny! I have another pan from her as well, don't know much about it as the only markings on the bottom say it is 10 inch and no other markings. I know it has to be at least as old as the griswold.
That is it, just had to share/gloat.