Speaking of heat rings and talk of scarce number 7's in the wild. All these posts got me outside to clean my 3 notch Lodge today. I had it set off the side for cleaning for months due to winter. The underside was caked with light chipping crud that was rough to the touch. Inside was light rust and seasoning was not great. Time for a strip with angle grinder using wire wheel. 10 minutes with the wire wheel. I gave it a good scrub with water and soap to wash any loose rust. On the gas stove low to dry it out. Veg oil inside until smoking, flip over and wiped the bottom. Bottom is not ground, but pretty smooth. Nice heavy pan. I'll use this one and my other number 7 tonight for supper.
Here we go again, fellas. Looking to ID an unmarked extra deep skillet. 4" Seems pretty old. Smooth casting Loop helper handle like a Lodge Wide taper from bottom to top Extra wide lip around the top Underside of handle shaped like a Griswold Wish the cooking surface was nicer, pretty pitted. Rusty overall color even after scrubbing with steel wool, so I suspect it has seen some time in a hot fire
I can't be certian, But "my guess" is it's an old Lodge chicken fryer. Lodge was famous for the front grab lip on the bigger stuff years back and if you look closely at the "tear drop" in the handle, both sides hand a recessed taper to them and there clean, that was also a lodge thing on some things. It would not/did not have a fire ring because it wouldn't be on a stove top. Any Griswold or Wagner would be marked! Another option here is that it could be WWII era military cooking surplus. Most of that stuff wasn't marked or it simply said U.S.A. on it. Just my guesses.
Broke in the new to me Wagner #10 with some Benton's bacon yesterday, which is possibly the best bacon I've had. Brown sugar/salt cured, aged, hickory smoked & thick cut perfection. Also a couple rounds of eggs in the Lodge #3. I must admit it was my first time cooking in a small skillet like that but the way it keeps two eggs together is perfect.
No I had to order this directly from them. A buddy of mine who's quite a food snob critic type highly recommended it and it did not disappoint. He referred me to this video...
I had to order right from their site, and the bacon price isn't bad but the shipping price sucks!!! My Dad and i went in on an order, the bacon ships in four 1lb packs, so to split an order isn't bad.
Looking good there! We did some boxty yesterday to go with our boiled dinner, and made corned beef hash with leftovers this morning. Little red headed Irish Baby approved!
Just found this in the back of a cupboard in the garage in my new house. It's in fairly good shape. I'll try cleaning it up and put it to use. Any idea how old? Sent from my SM-G892A using Tapatalk
Is that number on the bottom a "710" B ? I'll let you know more, but nice pan!!! You "Could" have something there...
I think the large block logo, no heat ring, and the "Erie, P.A. USA" suggest it's from the 30's. Regardless, that's an awesome thing to find in your own garage.
Ok, there's some weird issues with your pan but nothing bad. The 710B is saying it's circa 1909-1920 "but" with a slant logo and heat ring... Yours is big logo, block letters and the small handle with no heat ring, The no heat ring # 9 is indicating 1944-1957 "BUT" it's not a 710B. It's the correct handle you have for that era. You could have an "odd ball" but thats even better... What ever the case. just enjoy it! I think it's a sweet pan. I think it's worth anywhere between $50 and $100 bucks, "My guess, opinion"... Enjoy it!
