a list of pans. looking for helps.

[Mark W]

we have a couple pans we've cleaned and seasoned. here they are described:

Large pan with 8N with an outer bottom ring
wagner ware scripted with 1056Q
Wagner Ware 3E
6 1/2 inch skillet with 3 on bottom and "J" on the handle
6 1/2 inch skillet with 3 on bottom and "R" on the handle
8 inch skillet with "India" on bottom
8 inch skillet made in USA with "A" below USA
2qt stew pan made in USA with "1" below USA
10 1/2 inch skillet with "korea" on bottom

thanks for your help in advance. I can post pics if needed.

 

[Lloyd B]

Go ahead and post the photos!

 

[Mark W]

pics of the list

 

[Mark W]

and...3 more...

 

[Mark W]

and finally...

 

[Doug D.]

All the skillets marked with just diameter and Made In USA are unmarked Wagner from after early 1960s, some earlier than others. The later ones have less fine castings and unpolished cooking surfaces. The stew pan and 8B are BSR. The Asian imports are just copying the unmarked Wagner style.

 

[Lloyd B]

I'm very jealous of that #8 BSR!

 

[Mark W]

Thanks! What is the difference with the numbers and letters on the pans? 1, 2. R, J ect...? Is it the foundry locations?
.

 

[Doug D.]

No, they're molding identifiers, largely inconsequential.

 

[Mark W]

I'm very jealous of that #8 BSR!

thanks. but why? what is so special about that one?

 

[Steven C]

thanks. but why? what is so special about that one?

Mark for a no TM named skillet, BSR has I lot of fans. They make top notch users and are favorites of many. I have two and it would be hard to part with them. Get it cleaned up and seasoned and when you start cooking with it you'll know why they have fans.


Steve,

 

[W. Hilditch]

I’ll second Steve. Medium weight feels strong and solid. Less tendency to slide around the stove. Good balance. Size #8 and below heat more evenly than most and transfer the heat to the food well. The seasoning bonds well to the cooking surface and can get like glass. Side angles good for flipping when browning or searing, and to to keep the food in the pan when stirring. Being just a little larger than other brands of the same size number makes them feel roomier.

If somehow I broke my #7 BSR, I’d be willing to trade you 2 Wagners and a Griswold for your #8 BSR.

Hilditch

 

[Mark W]

I’ll second Steve. Medium weight feels strong and solid. Less tendency to slide around the stove. Good balance. Size #8 and below heat more evenly than most and transfer the heat to the food well. The seasoning bonds well to the cooking surface and can get like glass. Side angles good for flipping when browning or searing, and to to keep the food in the pan when stirring. Being just a little larger than other brands of the same size number makes them feel roomier.

If somehow I broke my #7 BSR, I’d be willing to trade you 2 Wagners and a Griswold for your #8 BSR.

Hilditch

is that the one with the fire ring and the 8N on it?

 

[KevM]

BSR is a good pan you can generally pick u cheap since they are an unmarked pan. most of the time people see Griswold and wagner and there worth there weight in gold. BSR will cook just as good as any other pan. this will help you with bsr and unmarked pans.
http://www.castironcollector.com/unmarked.php
http://www.modemac.com/cgi-bin/wiki.pl/Birmingham_Stove_and_Range