But still a very good pan and high quality! Anything 3 notch, marked or not is always a Lodge. Many were not marked and were sold in places like "Grants or Sears" back in the day. Even some grocery stores sold them, S&H green stamps had them as well if anyone remembers them...
I also have a 7" Griswold #4 that was made sometime between 1897 and 1957 (big help there) according to this site.
My first bicycle came from S&H green stamps! Mom would make a trip "close" to Christmas there as I was told, (later) on in life. I guess thats were Santa stashed all his crap!
I have large monitors so those buns appear full size. Started up a graving. Good thing I didn't have any, I would have eaten them all!
Nothing too special just the good ol doughboy brand but pumpkin flavored. I suppose the best part was the pan!
That's what I get when I am able to have them. Has been at least a year. Yes the pan does make it better.
Same! Usually about once a year I have that impulse buy. Hard to compare to home made but certainly way easier.
Just got 5 skillets. $6 ea. I've never seen a RuffHewn. 1 Griswold 2 lodge 1 has a tiny 8 on the handle but too grungy to see a brand
he says he has 2 more bigger ones but didn't find them yet. he just wants rid of them his wife won't use them
Nice score on the "good stuff"! Ruff Hewn was a fashion designer and made women's underwear, shoes, and cookware. I've seen some in some "crap/junk" shops. I think it was a K-mart line at one time. That pan was made in Kunderhofski It's a reincarnated boat anchor from Kiwanistansaki... "note" I hope I didn't insult you TD but it'll make a good pan to take camping so you don't take any good stuff. Oil the hell out of it, as my memory serves me it had a "real" ruff bottom.
Is the inside rough or ground smooth? Manufacturers started grinding the insides of the pans after certain dates and may narrow it down a little.
All the BS&R talk prompted me to take it out and make pan seared crusted garlic chicken thighs with olive oil, butter and parmesan cheese sauce. Excellent pan to cook in and a great recipe.
It is rough inside and out. Not that I really care what year it is from - it was my Grandmother's and that makes it plenty special and not something I would look to get rid of at any point in time.
Lucy, much information here on this thread You can id your new pan, tips on restoring, and cast iron connoisseurs will likely chime in.
