Vintage BSR Skillet

[EdP]

I have what is quite possibly a 1950s BSR No. 8, 10 5/8 inch skillet that my mother gave to me back in '79 or '80 or so...may have been my grandmother's. Anyway, based on the information provided here, it is probably 1950s vintage. It looked old and well used. I used it occasionally and it was coated with years of layers of baked on burnt grease etc. Anyway, I cleaned it up recently using my self cleaning oven feature, which I later learned is not advised by some, but, nonetheless, it came out great and after seasoning, the bottom of pan had greenish tint in the sunlight and the inside of pan is very smooth. There was a lot of ash in the bottom of oven too. I hope my pics show well.

 

[BenjaminO]

I have cleaned many pans that have a strange greenish tinted residue that is always right on the surface of the metal underneath however much built up seasoning there is. Its tricky to get off and sometimes it seems like it's actually part of the surface or the iron. I've not been able to figure out what it is, but I'm glad that someone else noticed it too. Your pan looks very nice, and must be quite a treasure and family heirloom to you!

 

[EdP]

I have cleaned many pans that have a strange greenish tinted residue that is always right on the surface of the metal underneath however much built up seasoning there is. Its tricky to get off and sometimes it seems like it's actually part of the surface or the iron. I've not been able to figure out what it is, but I'm glad that someone else noticed it too. Your pan looks very nice, and must be quite a treasure and family heirloom to you!

I think the greenish tint is natural. From my reading about it the iron ore used, the makers used virgin iron ore back in the day. Where as now, Lodge, which is the only one left, I think, uses recycled iron.
Btw, does anyone know what the round slotted circle below the "5/8" is for or means?

 

[Doug D.]

Btw, does anyone know what the round slotted circle below the "5/8" is for or means?

Something placed in the pattern to either mark it as suspicious of defect, or possibly to denote a particular molding line or a work shift. Hard to say which as it doesn't appear consistently enough to indicate the latter.

 

[MikeZ]

I acquired a BSR deep skillet a few days before your initial post. Interesting timing…and I can say "me too". It looks as if yours is a deep skillet as well, but with a heat ring. As you can see, mine is smooth bottomed and so it would be a later model than yours? Maybe that's why there's a Philips head pattern on mine versus your slotted head?
It's been mentioned here before, but a reminder to folks that there's a lot of info on BSR http://www.modemac.com/cgi-bin/wiki.pl/Birmingham_Stove_and_Range

 

[EdP]

It looks as if yours is a deep skillet as well, but with a heat ring. As you can see, mine is smooth bottomed and so it would be a later model than yours? Maybe that's why there's a Philips head pattern on mine versus your slotted head?
It's been mentioned here before, but a reminder to folks that there's a lot of info on BSR http://www.modemac.com/cgi-bin/wiki.pl/Birmingham_Stove_and_Range

Mine is not a deep skillet, but a standard 2 inch or so depth skillet. I do think yours is an earlier design. Yea, I did find that link, modemac.com about BSR. Btw, I found a local source on Craigslist.com that is selling a large collection of cast iron. His late father was an antique collector, so he is liquidating the collection. He has a larger BSR No. 10 skillet I'm going to pick up soon.

 

[Doug D.]

As a general rule, BSR skillets have heat rings. The Century chicken friers are an exception, as are some occasionally seen smooth bottom regular skillets. There are some chicken friers with what we call Red Mountain markings, but their physical characteristics are the same as the Century.

 

[EdP]

Btw, I meant to post a pic of the interior of this BSR #8 skillet and thanks again DougD.

 

[EdgarLopez]

The most common brand here is Bsr probably because them doesn't have the name on them no body wants them,(I love Bsr ) I have 2 chicken fryer,2 #8 do ovens and 1 #10, 1 # 12 and none of them have heat ring only skillets

 

[EdP]

The most common brand here is Bsr probably because them doesn't have the name on them no body wants them,(I love Bsr ) I have 2 chicken fryer,2 #8 do ovens and 1 #10, 1 # 12 and none of them have heat ring only skillets

Yea, I like my grannie's old BSR. I think BSR made a mistake by not putting some kind of logo on their products like other brands did. They are wee thicker and heavier than other collectibles.

 

[Doug D.]

BSR's output was sold both as BSR and as Atlanta Stove Works. It would not have been cost effective for them to have two sets of differently marked patterns. Paper labels were the solution.

 

[EdP]

BSR's output was sold both as BSR and as Atlanta Stove Works. It would not have been cost effective for them to have two sets of differently marked patterns. Paper labels were the solution.

Ok thanks again DougD!