BSR

Opinion: Cooking: #8 and lower BSR Red Mountain skillets are the best. If you come across a hard to find #9 Red Mountain skillet I sure would like to try it to compare to my Lodge SK 10.

Hilditch
 
I have a #10 that I have used quite a bit and love it. I have not seen a #9 from any BSR series. All of my BSRs have been great users. Tough as nails and very smooth cooking surfaces. I have noticed that when you compare them size wise to other pans of the same number, they are a little bigger.

As far as collectability, it seems folks like the fancy logo stuff better. That just means you can get a BSR a little cheaper.

Here is a great reference:

http://www.modemac.com/cgi-bin/wiki.pl/Birmingham_Stove_and_Range

On a sad note, my daughter has informed me that she will be stealing my BSRs when she comes in for the holidays.
 
CJMunnich said:
I have a #10 that I have used quite a bit and love it. I have not seen a #9 from any BSR series. All of my BSRs have been great users. Tough as nails and very smooth cooking surfaces. I have noticed that when you compare them size wise to other pans of the same number, they are a little bigger.

As far as collectability, it seems folks like the fancy logo stuff better. That just means you can get a BSR a little cheaper.

Here is a great reference:

http://www.modemac.com/cgi-bin/wiki.pl/Birmingham_Stove_and_Range

On a sad note, my daughter has informed me that she will be stealing my BSRs when she comes in for the holidays.
Click to expand...

Stealing ci is a federal offense, punishable with cooking for the rest of you life
 
CJMunnich said:
I have a #10 that I have used quite a bit and love it. I have not seen a #9 from any BSR series. All of my BSRs have been great users. Tough as nails and very smooth cooking surfaces. I have noticed that when you compare them size wise to other pans of the same number, they are a little bigger.
Click to expand...

So about the smooth cooking surface mentioned above. I have a BSR Red Mountain #5 that has a cooking surface rough like a new Lodge. It appears to be factory finished like that as it's not damage. Did BSR not smooth some of their pieces?
 
My first two pieces of CI were BSR Red Mountain # 8 and 7 and I use them both often. The number 8 I'll use about as often as my #8 Griswold, I'm looking to add a #5 and it wouldn't matter to me is it was a Griswold or BSR.
 
Adam_R. said:
So about the smooth cooking surface mentioned above. I have a BSR Red Mountain #5 that has a cooking surface rough like a new Lodge. It appears to be factory finished like that as it's not damage. Did BSR not smooth some of their pieces?
Click to expand...
An old Red Mountain era catalog states skillet finishes were available in "Plain - Smooth Natural Finish" and "AA - Ground and double polished".
 
You must log in or register to reply here.
Back
Top