Help with strange markings

TonyR

Member
I picked up this Vollrath [?] #8 at a yard sale. I just pulled it out of the lye bath and it has a strange line around the rim. It was caked with carbon and I'm surprised it all came off in 2 days. The cooking surface is nice and smooth and clean. No pits, just a few utensil marks.
Anyone verify it's a Vollrath (the 8 on bottom faces 9 o'clock) and more importantly, does anyone know what this is around the rim? It's smooth like it's totally down to the bare metal. Not residual crud.
http://i1200.photobucket.com/albums/bb328/tonyratnose/IMG_3208_zpsavdnpb5v.jpg
http://i1200.photobucket.com/albums/bb328/tonyratnose/IMG_3208_zpsavdnpb5v.jpg
http://i1200.photobucket.com/albums/bb328/tonyratnose/IMG_3209_zpskfvxniy3.jpg
 
It looks like a Vollrath to me. I think the line across the number is just a casting flaw. Vollraths have a strange kind of wave in that area where yours seems to have a casting flaw.
 
Thanks Bonnie. The line thru the number on the handle doesn't worry me. You mean in the third image I posted, that wavy line - it goes all the way around the inside of the pan. Almost like something was cooked and left the upper edge. It's pretty clear that the bottom half of the cooking surface is down to bare metal. It's the darker upper half that has me baffled. That's a casting flaw? I'm still learning.
 
I can't say for sure but what it looks like to me is a line where some kind of crud was not properly cleaned off the top inside wall of the skillet and it rusted underneath. A picture of the entire cooking surface of the pan would be more helpful.
I have a #12 Griswold with something similar. It looked to me like someone had left it laying upside down in the yard in the weather. The cooking surface is beautiful but the outside and about a half inch down from the rim on the inside it is covered with fine pitting. :-(
 
Thanks Bonnie.
Here are the photos around the inside rim.
Smooth and not rough at all. If it's just cosmetic, it won't affect cooking and may disappear with seasoning so it doesn't bother me. I was just trying to solve the mystery.
http://i1200.photobucket.com/albums/bb328/tonyratnose/IMG_3213_zpsbl2ipnhr.jpg
http://i1200.photobucket.com/albums/bb328/tonyratnose/IMG_3212_zpsz7d1subr.jpg
http://i1200.photobucket.com/albums/bb328/tonyratnose/IMG_3211_zps2h9tmubs.jpg
http://i1200.photobucket.com/albums/bb328/tonyratnose/IMG_3210_zpsvmzd3g8m.jpg
 
That is not unusual at all and I don't even consider it damage, just season it. You won't even know it's there after a good seasoning.
 
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