Checking on some misinformation?

D

DonnaM

Member
I saw this skillet posted on a Facebook page, and there was much discussion back and forth re whether or not it was Red Mountain BSR. To me, the back of the handle was wrong, the rib not running all the way to the side of the pan. What is this pan? (I lifted this photo so it's the only one I have....)

IMG_0089 by donna manion, on Flickr
 
It is BSR. The "ridge rule" applies 99% of the time. But other characteristics must be taken into account. There are other makers who have some pans whose ridge does not flatten out, but that doesn't mean they're BSR.
 
For what it's worth, the handle looks more BSR than Wagner to me--my opinion, only. Big pans seem to deviate in design, and can be "foolers".
 
Interesting - yes IMHO the heat ring, marking, and helper tab say BSR to me. I've never seen a BSR before where the handle ridge flattens out near the pan, though, so this has been a learning experience for me.
 
DonnaM said:
I saw this skillet posted on a Facebook page, and there was much discussion back and forth re whether or not it was Red Mountain BSR. To me, the back of the handle was wrong, the rib not running all the way to the side of the pan. What is this pan? (I lifted this photo so it's the only one I have....)

IMG_0089 by donna manion, on Flickr
Click to expand...

I am certainly no expert by any means but could it be a no-notch early Lodge?
 
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