Newbie hoping to get some info

T

Tina H.

New member
Hello,
I've been using a CI pan for years to bake cornbread and cook with. I inherited a whole lot of pans from my husband's uncle. I cleaned all but one using my self cleaning oven and real lard I rendered myself for the seasoning. Some turned out better than others and I'm trying to learn all I can in order to take care of them. I'm interested in learning more about them as well. My husband's uncle was a cook in the Navy and lived in Washington state for a while. I'm wondering if these pans were with him then or acquired sometime later. Any info is appreciated. I'm also new to Flickr and not sure if I posted the pics correctly. Hope I did. Thanks. Tina

100_3049 by hallsberries@********.net, on Flickr
 
Sorry, but the forum software doesn't allow most HTML code in a post to work for security reasons. If it were to, the mere act of viewing a post with malicious code could initiate an attack on the viewer's computer. If flickr has a way for you to link to a single image in your album, it can be linked to and displayed in a post when the link to it is placed between and [/img ] tags.

I see you figured it out while I was typing. I masked your email address it added to prevent the spambots from picking it up.

The one shown above, with the hammered finish and the 85 B on the bottom was made by Chicago Hardware Foundry, most likely in the late 1930s-1940s.
 
Doug D. said:
Sorry, but the forum software doesn't allow most HTML code in a post to work for security reasons. If it were to, the mere act of viewing a post with malicious code could initiate an attack on the viewer's computer. If flickr has a way for you to link to a single image in your album, it can be linked to and displayed in a post when the link to it is placed between and [/img ] tags.

I see you figured it out while I was typing. I masked your email address it added to prevent the spambots from picking it up.

The one shown above, with the hammered finish and the 85 B on the bottom was made by Chicago Hardware Foundry, most likely in the late 1930s-1940s.[/QUOTE]

Thank you. Can you or anyone tell me anything about the others?
Click to expand...
 
The one marked 8 and SK is a Lodge from the late 1950s-early 1960s.

The handled griddle is also Lodge from after the mid-1960s to 1970s.

The one with the single notch in the heat ring some would want to call Lodge, but its other characteristics are not in keeping with Lodge from the era their single notch skillets were produced.

The one with the gatemark across the bottom and the fancy handle is one of those we'll probably never know the maker. Probably mid-1800s.
 
Thank you Doug so much. And lastly, any ideas on the ones with Taiwan? I'm guessing he probably needed a few more and just picked this set up. They pretty much look alike except for size. Are any of these pans collectible or have any value at all. I'm going to use these for everyday cooking as I'm getting rid of my nonstick pans. These all seem to be much older than my Wagner I received as a wedding gift 18 years ago.
There is a big farm sale the first of March near where I live. There is usually antiques and old household items up for auction also. Can't wait cause I want some pots to go with my pans. Gonna keep an eye out! This site is wonderful for learning everything about cast iron. Thanks again!:grin:
 
Your Lodges are good users. The hammered piece has collectible value, as does the gatemarked skillet (even though its maker is not discernable). The Taiwanese pieces may be something to keep with the camping gear. I am fairly sure, however, that if you develop any interest at all in collectible cast iron cookware, and they don't have a sentimental value, you'll probably end up giving them away to the Goodwill.
 
Doug D. said:
Your Lodges are good users. The hammered piece has collectible value, as does the gatemarked skillet (even though its maker is not discernable). The Taiwanese pieces may be something to keep with the camping gear. I am fairly sure, however, that if you develop any interest at all in collectible cast iron cookware, and they don't have a sentimental value, you'll probably end up giving them away to the Goodwill.
Click to expand...

Do you think I should clean/season the gatemarked skillet in the s/c oven like I did the others? It's not as heavy as you'd think it is. I don't want to ruin it.
You surprise me by saying that I'll give them to Goodwill. Is that because you think I'll happen upon better/more valuable pieces? Curious!:icon_scratchchin:
 
The lightness of your oldest piece is testament to the fineness that once was the hallmark of cast iron hollow ware manufacture. Thicker, heavier castings were the result of moving to automation and the necessity that they be able to withstand its relatively rough handling.

When collectors speak of collectible cast iron, imports are usually not included, especially if they are of Asian origin. Those imports are viewed as the spoilers who came into the market in the mid-20th century, and who, by their cheapness, forced what domestic cast iron cookware manufacturers that remained (already competing for market share against newer, more modern types of cookware) to cut costs (at all cost) in order to survive, and to embrace automation and the elimination of those costly, labor intensive steps such as the final polishing of cooking surfaces.

I would treat your old gatemarked skillet carefully. Rather than subject it to SCO temps, it should clean up just fine using lye-based oven cleaner spray as detailed here: http://www.castironcollector.com/cleaning.php#spray
 
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