Looks a bit like this one , which, unfortunately, is not in my possession anymore. Friends had a Lodge skillet on their wedding shower registry, so I did them one better
Thank you Dave, that is very good of you. I have two #3's and a #5, so I think I may be set. I may be getting an even smaller one than a #3. I'm looking forward to fall cooking now.
I'll be grabbing some cast muffin pans to make Tourtiere and chicken pies this fall. I'll freeze some to take out ice fishing and heat them on the Coleman stove.
I stopped in to the scrap yard today. Nothing really great for pans. A few unmarked Wagners, a few Lodges, a bunch of Korea pans and one I believe a newer Griswold stamped for some kitchen company.
I'd have bought them all!!!! then sorted out the ones I wanted and then sold the rest. "ANYTHING" marked USA will be a collector piece down the road and some now. Especially the bigger pans! They are getting scarce and Pricy$$$ Jon, if you have the chance, go grab what you can afford and just put them away. Heck, I come up your way a couple times a year, I'll buy them from you! If anything, "GRAB" the Griswold!!! It doesn't matter what it says, still the same quality.
After having given my old cast iron to my son, I went out and bought some new staff. This stuff is ceramic coated. I seem to like the ceramic coated stuff. Just have to be careful with it or it chips.
They are money in the bank, nowadays. They certainly aren't getting any cheaper, and, they also aren't making those anymore. Look at it as an investment.
here's a good reference guide! Unmarked Cast Iron Cookware Identification - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast
I grabbed the unmarked #8. The recently acquired #10 does not fit in the outdoor oven. This one is a bit crusty and I spent a while scrubbing it. The wire wheel did not really touch it. It has a machined bottom, but it has a slight warp. No cracks. Good deal for $5. I'm hopefully putting it to work tonight. These little ones were off to the side. I didn't recognize the name. One is flipped upside down to the left. I'll check them again next time I am there.
Ok Gang, here's some coooooool stuff. Today my scrap guy calls me and says I got a couple pans, so I go over. Well let me start simple, The bigger pan is a Heuck fryer classic, 10-1/2" x 3" deep. It's a nice pan and I'm gonna sell it, get into that in a bit. But what really caught my spider senses was the little #5 that wasn't a #5. Hmmmmm... . After looking and looking I realized I had a $#!T covered Diamond! It happens to be a 1900-1910 Blacklock foundry pan that pre-dates the Lodge co. The 3 notches were a "DEAD" giveaway for the lodge but no other markings for the pan "except" the molders mark, #2. So after I composed myself I said now what...? I had to save this pan! If you look real close you can see the discoloration of a pan that had been thrown into a fire to clean, "bad JUJU" "LUCKY" this pan is so dam heavy and built, it's not warped or cracked anywhere. So I just bead blasted it, "thats also bad" but it couldn't hurt this one, you wouldn't do that normally with a good specimen but it had to much rust. So I scrubbed it with brillo pad, dried it well and I'm praying for the best! I coated it full of canola oil and smeared crisco on it and off to the grill to bake at 375* to 400*. Ok, Back to the fryer, This is "NOT" a collectable but a SUPER pan and a wonderful baking pan for the oven and casseroles. Now, I have about 6 of these and all mine are "very old and vintage". I really don't another one, Jon Fishingpol If this would fit on the outdoor oven, this would be a super star! But anyway If anyone wants it, I'll sell it for $20.00 I think they check in about $50.00 but I'm "not sure". I know this is not the classified section but I'd like to give someone here first dibs if interested. A little cleaning up and you'll have a rocking pan.
Nice pans you have there. Thanks for the consideration on the fryer. I'm on the fence about it though. It does look like nice quality. I'm looking more towards a cast muffin pans for meat pies. I have a newer dutch oven with lid, but I am not crazy about the quality of the castings. If your fryer was lidded, I would probably jump on it though. I bet a chicken and vegetables would roast real nice in it. Here is the lousy picture of the Griswold General Housewares Corp pan. I think it was a #10. The handle was different than regular pans. I believe this pan is 1969 - 1973. I finished this basement storage area over the weekend for canned goods and for hanging pans. I have a little room for more... All the hooks were forged with small fishtail scroll ends.
NICE set up Jon!!! Yea, my fryer didn't have the lid, and if nobody wants it, it'll just wind up on the wall or decoration. I figured someone, may want or need one. It's not old at all but it's a decent piece.
It worked! Two slow bakings at 400* and I got a new coating of patina started! What a neat old pan, This will be a wall piece, and I'll use it from time to time...
Saw this today on the internet on MSN. I normally do not like most of what MSN has to say, however this little thing about cooking in cast iron seemed positive and informative. The one thing you MUST do when cooking with your cast iron pan
My sister brought me this unmarked Wagner a couple weeks ago to strip and season. It was our mom's. It was as black as I remember, but it looked like my sis had tried to clean and re-season it, judging by the drips inside. I dropped it in the lye bath that day and just took it out. It cleaned up nicely, so I rubbed a bit of vegetable oil on it to keep it from rusting and I'll let her take it home and season it. It's about time someone else in this family learned a little bit about rejuvenating good cast iron. I have her a #10 Griswold for Christmas a couple of years ago and she loves it.
