Very nice. I mostly have unmarked Wagners. All the marked pans around here are picked already. Unmarked are often overlooked. I was on a historic house tour today and there was a cast iron pan that had to be about 18"-20" across. The handle was probably another 20".
I thought I was going to give up my iron fry pans because of weight but I managed to over come it....
I found a few cast iron pans that I kinda forgot I kept. They were in the storage barn I was emptying for the workshop stuff. No pics.
Nothing new at the scrap yard this morning. But I did receive two great pans that belonged to family members. The first is a #3 Griswold and the other is an unmarked 10" griddle. I am deeply humbled to put these to use again. I have to forge out two more hooks and I will have a place for them in my collection. I have a pan on the way that should be here this week. I'm looking forward to getting it.
Super coooool! Usually the unmarked griddles were made by Wagner, "unless" it says anything like china or taiwan on it. Most unmarked Griswolds will have a number or say "erie" or Erie, PA." on them. I have a #9 Griddle, and the same #3 Nice. Very nice gifts Jon! There timeless pieces.
I was away on family matters last week but while away I just "seemed" to acquire two more pans. My Father in law, "bless this man" drove to Cabela's, 40+ miles away from his house at "90 years old" because he saw this pan in an advertisement and knew I collected pans, went and purchased it as a gift, What do you say?... The Miami #9 came from one of his neighbors, Who also knew I collected pans and gave this to me because it was getting "to heavy" for him. He was in his 80's and owned it since he was in his early 20's when he got married.... Can you imagine the stories that pan could tell!? I looked up the Miami and it was made between 1915 to the mid 30's. I only have 3 Miami pans, Ironically I had a #10 and a #8. The Cabela's pan weigh's as much as a compact car, That'll be our camping pan!
What a nice gesture that was for him to make the trip. Looks like you have a "reputation" for collecting pans. Not a bad thing at all.
All of my family knows the wife and I cook only on cast iron with the exception of Revere ware stainless. I have a "$#!T" load of that also. "mostly" bigger cooking pots though, very few skillets and sauce pans. The funny thing is about them are, I find them "ALL" the time in yard/garage sales for dirt cheap!, and there almost as collectable as the cast stuff if you find the older stuff. The last "10 qt" stew pot I bought I paid $5.00 for... And it even had the matching lid which is nearly unheard of...
Larry, That's some good stuff, "but" mostly if your using electric. Gas flame will "flow" over the bottom of the pan reasonably evenly. Electric coils have hot and cool spots. The one thing I like about the article was that they suggested to rotate your pans off center and different placements on the burner, I spin my pans through out the cooking process, that's true and will not create hot spots.
Yup cast iron on gas stove rules...And I also use Revere sauce pans for cooking my taters and veggies...I was raised with Revere and cast iron...
Must have been the Era! I was also. I think I got about 25 "nice" pots of Revere ware I found for nearly pennies on the dollar. It's awesome stuff, and I cook all my wood stove stews and spaghetti sauces in them!
I looked up Revere cooking pots and now I know what you are talking about. Mom has two veggie pots stashed in the cupboard. She still uses them. She gave up keeping the copper bottoms shiny but I remember polishing them as a kid.
Dollar for dollar, there is no better cook ware and especially the pre-1960 pot's. Now, everyone and every manufacturer has a better idea of cooking pots and pans, but it always comes around full circle. As a man that works with metals nearly every day in some form, It's just an obvious conclusion, simple, no Teflon in your food and will last forever if taken care of. It was a well thought out process of cookware! And, cast iron speaks for itself.
