Some IDs/ thoughts needed!

K_Yan

New member
Here's a few recent purchases, some have me baffled...let me know your thoughts on these!

1. Griswold wannabe
first up is a mystery, a relatively heavy no.8 skillet with no markings on it - at all! Casting is rough. From the handle it looks like someone tried to copy a Griswold skillet? I bought this along with three 1940s 3-notch lodge skillets, so I would presume it's from almost the same time period.
Image Image Image

Next up, real or fake? I got these two in what looks like to be near mint condition. One is a suspected BSR and the other is a suspected wagner.

2. Suspected BSR
this one looks like it's a red mountain BSR chicken fryer. However the one's I've looked up consists of one number and two letters in additional to a heat ring:
Image Image

to be continued in next post...
 
3. Suspected Unmarked Wagner
The markings on the unmarked wagner are blurry and look to be "smudged". The number on the handle is also only partly incised.

Image Image Image

4. lodge had a third shift?

Here is a no.7 I'm glad I cleaned up. I read the raised marked with an incised number indicated the shift no. I've read that lodge had two shifts, but from the looks of this, it looks like they had 3...or more?
Image

Sorry for the long post, and thanks in advance for helping me out!
 
1. Looks like a Griswold pan used as the basis for someone else's pattern.
2. BSR chicken fryers are typically smooth bottom. Red Mountain style markings seem to have survived the transition into the automated Century period for at least a while. Go instead by the thickness of the walls and the size of the spouts vs. the marking style. Evapo-Rust might do some good on that ring mark.
3. Later unmarked (and marked) Wagners got a little sloppy.
4. There doesn't seem to be conclusive proof that the "number on blob" on mid-century Lodges denoted a shift. However, a 24-hour operation typically has three 8-hour shifts, so... maybe.
 
Thank you!

I'd say the BSR is a relatively heavy pan. so it's probably a post red mountain almost century skillet. Is there anything specific I should be looking for to get the identification down?

"Number on blob" cracks me up. Something about the word "blob" :D
 
I have to say that's probably the nicest blob I've seen so far (but I'm new here). All the ones I've seen really do look blob like and less defined/oval-shaped
 
Back
Top