Cast iron skillet #3 with heat ring

M

MFairfex

New member
Hello

I purchased this #3 skillet with heat ring yesterday and was hoping that someone may be able to identify it. It is marked with a U at twelve o'clock with a 3 below it. At six o'clock it looks to have an E or perhaps it's and F with three dots. Below on the handle it has another F.

I cleaned it really well yesterday and today I'm going to season it according to the post on here with Crisco. It's in fabulous shape and very excited about my purchase for $5 bucks CDN. It was a throw in for the two Smart's Brockville skillets I purchased.

Thanks Mike
 

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Last edited:
Hello,
it looks to be a lodge to me. The three notch pattern in the heat ring is classic lodge. Have a great day,
Kyle
 
Thanks Kyle, so it's basically a good cast iron skillet but not in the same company as a Griswold or Wagner. I'm new to the cast iron world and any information is greatly appreciated. I also have two Griswold's, a number 5 and 8 smooth bottom large block logo's i purchased from Ebay. So this number 3 will be a good addition.
 
It is a great cast iron skillet. In my opinion Lodge has some of the best cooking surfaces. They can be as smooth as glass. I collect early three notch skillets with the raised #3 makers mark above the number. Specific I know but I have to keep this addiction in check somehow.
I love Griswold and Wagner as well but they are getting pricey. These lodges are work horses and you can get them at a better deal because they aren't marked. Great skillet.
 
Thanks Kyle for that information on my thread. It's in great shape and one last question, what year would this #3 have been made?
 
You are on the right site but wrong section to answer that question. This site has some much info you would be amazed. Here is a link to your answer for future reference, http://www.castironcollector.com/unmarked.php.
My estimate is early 50's but there are others here who can be a bit more exact. It is lacking some of the indicators, like made in USA and SK (meaning skillet) to put it later than that.
Never pass on a fair priced Lodge, they are great.
Kyle
 
Thanks again and I will become more familiar with the forums before I pose more questions on here. Very grateful for your information you provided.

Best regards,
Mike
 
My pleasure Mike. The only reason I know about that link is because someone else showed it to me. No need to be too cautious, sometimes it is more fun to talk than just research:p. Have a blessed Sunday.
 
Kyle I was curious why no one welcomed me on the new user forum lol. It's because I asked a few questions in the post on there. I see this site is very regimented and that's ok because I am ex military. I will learn from my errors. Happy Sunday!
 
I think Kyle just meant that many people find the forum first and don't realize there is a lot of info available on the main website, or even that there is one. This forum is fine to ask your question. The Intro forum doesn't get as many views as do the topical forums, so the best advice is to say hi there and ask any questions in the places that fit the subject matter. I think I will add that advice in the Introductions forum as well, so future newcomer questions don't get overlooked.

I will add that I think Kyle has it correct, early 1950s. It was a time when Lodge had just undertaken a form of mold making automation, and a lot of theretofore unusual markings appear to have been used to keep track of QC.
 
Thank you Doug and for confirming what Kyle had previously mentioned. In the process of seasoning a few pans following your link on here. This is an awesome forum and very glad to me a new member.
 
MFairfex said:
Kyle I was curious why no one welcomed me on the new user forum lol. It's because I asked a few questions in the post on there. I see this site is very regimented and that's ok because I am ex military. I will learn from my errors. Happy Sunday!
Click to expand...

No errors my friend. Chatting with you made my morning! You did nothing wrong. I just wanted you to know about the great info on this site. It has really improved my knowledge and has helped me with the hunting. There is a lot of good stuff out there but even more to pass on. Have a great day,
Kyle
 
That's a great looking number 3! It will serve you well. And just remember, Lodge pans are better than Wagner and Griswold from the same time period!

If that weren't true, Wagner and Griswold would still be around and Lodge would be the one who went belly up. ;)

Lodge rules. Griswold drools.
 
If we're talking early 1950s, I'm not sure you'll get much agreement with that statement. Don't get me wrong, Lodge wasn't making bad pans then, and I use a 1950s #10 almost daily, but...

The primary reason Lodge outlasted Griswold and Wagner was the family had a continued interest in their business. The others' descendants didn't.
 
Thanks Spurgeon and now that is has two coats of crisco for the initital seasoning it looks amazing. The pan is incredibly smooth and is a great addition to my two Griswold's (5 & 8 large block).

My next purchase will be looking for the large block lid for my #8 Griswold.
 
Mike that looks like that is going to make a fine user. I still haven't added a #3 to my users yet. I've haven't given it much thought on sticking with one type brand till lately but I don't seem to mind using different brands as place keepers and see if I like the sizes till then.

Nice skillet,
Steve
 
My favorite skillet a no-notch Lodge. They went back to the future with that one. Somehow it has hover board technology built into it. Food slips and slides around the surface of the pan, floating in the air like Forrest Gump's feather.
 
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