I absolutely LOVE ❤️ cast iron cook ware . I only use cast iron and stainless steel - due to there the PROVEN healthy way of cooking . Fried potatoes , meat loaf , corn bread , chicken are unsurpassed in taste using good ole’ cast iron . You can use cast iron over an open fire which is than called CHUCK WAGON cooking . Cast iron will be valuable when SHTF as well . It’s enjoyable to just go scouting for cast iron at thrift stores , antique shops and flee markets . Cast iron cook ware is all I care about - they can keep all the other stuff .
Thank you Mary for your sincere & positive comments! Actually, that's why I got involved with cast iron in the first place ~ prepping for a possible SHTF scenario. Who knows how and when it may come to pass, but food sure does taste good in good 'ole cast iron! lol
I thank you for those tips since after viewing many videos on TH-cam your's is the first one mentioning tips on buying older iron cookware. I just purchased two dutch ovens from Amazon and they are the Lodge brands and I have not used them yet since I have not been cooking outside yet. I also ordered a Stargazer 10.5" skillet which I am waiting to receive. I have not seen any skillets at the local auctions so I decided to buy new cookware because I didn't know much about cast iron. I also have a skillet which was my grandmother's and she used it during her lifetime to cook on her wood stove which I wish we still had.
Thank you Sidney for watching and for your comments! There is still the old stuff out there, but people all of a sudden have decided they love cast iron (like me) so as soon as it shows up at a flea market, barn sale, estate sale, garage sale, antique shop or mall it vanishes almost as quick. You have to be on the lookout for these skillets, but they can be found. If you know someone who visits a scrap yard on a regular basis, they probably come into contact with hidden treasures that someone else threw out. I wish I did!
Had NO CLUE I owned a unmarked Wagner 14" until I recently purchased a unmarked 10" on eBay! My grandmother gave it to me when I got my 1st place & she ALWAYS had GREAT seasoned cast iron & lives at yard sales & antique shops! So she knows what to look for! NOW I'm learning! Love the slick cooking surface of Wagner! CAN'T WAIT TO FLIP OUT A PAN OF CORNBREAD! 👍
Once you cook with cast iron, there's no going back! My Wagners cook every bit as good as a Griswold or anything else when properly seasoned! I accidentally left my #6 Wagner on the stove top for about an hour at medium when I was interrupted the other day and no worries. The pan was just hot, but no damage! That wouldn't happen with stainless steel or other types of cookware!
LadyLibertyStacker TRUE! I try to cook as much as possible in my cast iron! I noticed your electric stove! EEHH! They're not terrible, however when u REALLY need to COOK! Gas is it!... I'm glad your skillet was unharmed! I had a nice vintage skillet CRACK down the middle on a smooth-top stove! Electric stoves can do damage to cast iron! I did learn how to cook on an electric! Just stay below med-hi, most things cooked in iron on electric stoves are GOOD at MEDIUM AND LOWER!
That is good to know. The only time I use med-hi is when I am searing things like pork chops or steaks and then, it's only about 2 minutes a side, then I "simmer" on med lo for another 10-15 minutes until the meat has cooked through. May I ask what happened when your vintage skillet cracked down the middle? That is a very scaring thought indeed! lol
You are going to be soooo jealous. I just got a recently used waffle (3 pc) maker and an egg poacher(needs some work) for free, WOO HOO on me ! This is really great info for folks. I never knew about the poacher before and all the waffle maker needed was a good stiff washing with Dawn. Thanks my friend !
Yes, that waffle maker has been on my radar for quite some time now! I put in an eBay search and tons come up and they are so expensive. I would love to find an old one to restore, so I will keep on looking! That egg poacher is interesting. I don't believe I have seen one of those before. You should do a video on these when you get them cleaned up! ;-) (Hint-hint!)
LOL,on the video. I am soooo far behind now. The egg poacher is 9 shallow cups with a handle. It is a bit rough but fully restorable. Love them both esp the way the Waffle Iron works. Two pans with a 1/2 ball on ea end that fit into a holder that is designed for the wood(or any other heat source)Really cool and recently used too so it just needs a bit of lovin. Great stuff eh. It is always great to see you. Lots of love......Dean......
Although listed as an egg poacher in the catalogue (at the time of production/sale) It might be a Danish (or some other European) design to produce soft desert (cake/doughnut) style of food. (only a guess).
I will take your word for it keLso! Unfortunately, I rarely find it in my area and the times that I have, it was WAY over priced! I like to strip all of my cast iron and start over so I know the skillet's history. When doing that, I hate to pay for someone else's seasoning or lack thereof, when I do my own anyway. I will certainly have to be on the look out for this brand. Thanks for watching!
Without seeing it, I believe it is one of the more rare Wagner skillets. Please see www.castironcollector.com as it has a whole section on identifying old collectible cast iron and you might find more information there that matches your skillet!
The best web site to get this information is castironcollector.com It has a lot of info on the various marks of various cast iron manufacturers so you can more easily tell one from another on unmarked cast iron. Thanks for watching!
I have a pan that has stamped on the bottom Sand Mountain, 1940-2000, 60 Years of Serivce, a mountain, a lightning bolt and 4 trees plus the words ELECTRIC COOPERATIVE. Can you tell any info on this pan. THANKS Clifford from Social Circle, Ga
I'm sorry, but I cannot. This sounds to me like a special commemorative advertising pan made for Electric Cooperative. I would Google the basic description and add information to see what you come up with. Good luck!
Griswold is my favorite in the antique/vintage and Field Company in modern cast iron that performs like Griswold. I no longer restore or sell them. Your best bet to find one will be an antique mall. They're pricey on eBay too. I recently found #7 large slant logo at an antique mall for a similar price as eBay minus the shipping and I could "kick the tires" before I bought it.
Wow, those are some cool tricks and tips. The spin test and card test are really cool. Love the ring test too!! There really is a cool niche for these. Is there a cast iron skillet community like there is a silver community in TH-cam?
SalivateMetal Yes there is a cast iron community. Check Facebook, Twitter, and other TH-cam vids. Very friendly helpful people always ready to ogle your CI treasures.
Thank you Salivate! There is a cast iron cooking group on Facebook which I joined and many of the posts deal with either delicious recipes or questions on restoring or seasoning cast iron and the like. I have not run into a cast iron TH-cam group per se like ours is with the metals, but maybe there is one out there. When people comment on my videos they are partly from our community and perhaps they are the YT CI community. I should pay more attention myself! Honestly, I think a lot of people are like I usually am when watching a CI video. I watch to try and learn and often haven't left a comment. I know that is what is happening with mine. I have lots of views, but the comment section is MUCH shorter than a silver video I might do. The funny thing is, the silver video has far fewer views! lol Anyway, once I tried to restore a pan, I found it very addicting and satisfying once my task was finished!
@@ladylibertystacker2014 Wow....a Cast Iron Community? I have just one and been cooking with it about a year, but just recently got THE BUG BIG TIME....learning everything I can because I'm just about to go on a quest to find more...I THINK I"M ADDICTED ALREADY! LOL How many CI pieces do I have to own before I can become a member???
Identifying brand when unmarked? Just picked up unmarked #5 with fire ring ($2.00) very cruddy but no rust only marking is #5 on handle so how do I figure out what it is? When with fire ring does the spin test really work? How about brand, "Favorite Piqua"...have a #9 in that but little to no information. Lastly, I have one very heavy #9 unmarked which I picked up in a grocery store in about 1977 or 1978. Totally flat on bottom, looks like it was ground down that way from manufacturer and extremely smooth inside also looks like ground that way from manufacturer. Thoughts, ideas or suggestions please!
The best resource online to check your unmarked skillets is www.castironcollector.com This is a fabulous tool that covers where to find them, identifying unmarked skillets, the various marks of the vintage manufacturers and such. This site has really helped me learn quite a bit and I still refer to it often. I don't have any info on Favorite Piqua, but that site I'm sure would. Your #5 could be a Birmingham Stove & Range (BS & R), a Griswold, or something else. Again, that site would probably help you. As to your last skillet picked up in a grocery store in 1977, it probably is a Lodge because their skillets are very heavy. If it says Made in USA on it, it was definitely made after 1960 where this stamp was required. Hope this helps.
Here is a link to information on Favorite Piqua and many more, www.castironcollector.com/trademarks.php Doing my research! Seems like they command a very good price on Ebay too. Thanks for your videos and information.
I still don’t understand why a slight wobble is so detrimental to the pan? i have to many pieces, and i know some are spinners, however, some are my favorites.......and just because it spins i would never get rid of it!
It basically is a collectible issue. Collectors like their cast iron perfect. Truth be told, it is RARE that you will find a perfect vintage piece of cast iron. I have a few spinners that work perfectly. The only thing is that they could be hard to control on the stove if they spin badly. Another consideration is that spinning indicates that the cooking surface isn't level and cooking food will yield uneven results. That said, if one is patient in allowing skillet to heat up, this shouldn't be a major issue, unless skillet is seriously warped.
Good quality cast iron can be difficult in my area too, but some areas more than others. The pieces that I show cased in my video were made in my neck of the woods so the pieces are more common here than you would ever find in Australia! Do people there like to hunt for American made cast iron, or did they have their own foundries there that made it in the last century like in the US? Anyway, thanks for watching and commenting Macca Stacka!
I have an induction cooktop. Because of that, I'm thinking that I may not be able to use anything with a heat ring as I need direct contact. Do you know for sure about this?
I don't know for sure, however, I have a flat glass cook top stove and the heat ring works just fine for me. The only thing I might add is that it might take a little bit longer to heat up because there is a little space underneath the skillet where the heat ring isn't.
LadyLibertyStacker I’m supposed to use a heat ring with my flat glass top stove ? I put the cast iron pans directly on the surface and have had no problem .
I live in The Mojave desert So. Cal. by Joshua Tree. We have a great weekly flea market. I Buy "mystery pans" so dirty you can't tell who made em. So far I found out with the help from chaos cookery channel. that I scored old Lodges. & Wagners for 5 bucks ea. and a Gris no. 8 for a buck. Sounds like you should hold out for better deals. I did buy a Wapak for 30 on EBay but I just had to have one. Only been collecting for a couple months!... I just had to brag. My wife knows I'm nuts so it's all good.
If I held out for better deals, there would be much fewer buying opportunities. I am willing to pay up for a quality skillet, especially if I can flip it and double or triple+ my money which I have done countless of times. The profit helps me buy more for my collection and more to flip online. The problem with buying a crusty, cruddy pan for $5.00 is that you could have a skillet that is damaged where it can't be used (fire damage or a crack which have happened to me). If I can't be sure it is not damaged, I now only pay $2-3 tops in those instances, otherwise I will walk. I do not like to pay retail because I can strip most anything and restore it myself. You will run into things like this yourself if you stay with it long enough. Trust me!
Without seeing where the crack is it is hard to know for sure. My guess is if it is large the pan cannot be used. The reason would be that the area around the crack would be hard to season and would rust over time. I'm not familiar with National.
The crack is nearly at the left pour spout looking at the cooking surface. National is one of the "store" brands made by Wagner Ware. Thank you for the response. Sad it is not usable because the cooking surface is extremely smooth.
@@kathleenoliver5461 Use it for pancakes! Now that you mentioned where the crack is, that area will definitely collect moisture that will be hard to season to protect against. 😪
Kathleen Oliver ...i have 2 pans that are cracked....this is how i judge......if it’s a “hairline” and dose not go from top to bottom....i use it...i’ve used mine for years....no problems....
I’ve done the ring test on every pan or DO i’ve purchased, but it’s never a true test. until you have removed all the crud will you know if it’s cracked or not.....i have 2 one a DO the other a pan, and i use them both, the DO is a 10 griswald, it’s my go to dutch oven, yep it’s cracked, on the top edge about 2 inches, but never fails me ....yet
That's possible if the skillet is covered with A LOT of crud and old seasoning. I've never had a crack though after doing the ring test. It is just a way to checking before you buy, unless the skillet is dirt cheap and it's worth the gamble.
I guess it just depends on how bad the wobble is. If it is very minor and you are not selling it to a collector, you can easily cook with them as a couple of my skillets have a slight wobble. In other words, they spin around when you push the handle. If that bugs you, you can sand the higher spots on the bottom of the skillet with an Avanti Pro 4" strip disk (found at Home Depot) to try and even it out. I've done this and it stops it from spinning so much, but the wobble will remain. I've heard you can heat them up in a fire, then put a heavy weight on them to straighten out the wobble, but 1) I've never tried this and 2) fire can damage your skillet where as there will be a red like rust on the pan that can't be removed and that area will not hold seasoning. I wouldn't try the second option, only the first. In the future, before buying, set the pan down on a flat smooth surface and see if it spins when you push the handle. If it does, do not buy it.
I guess you can call it beauty is in the eye of the beholder or something like that! I have a few spinners myself and they cook or bake great! It isn't that big of a deal, but to collectors it is. Therefore when purchasing to resell, I look for ones that don't spin and sit flat.
What do you know about the Chicago hand crafted skillets? I have a 10 that has pretty good sized dimples all around the outside edge like it's been pounder with a ball peen hammer. I only saw one on cast iron chaos video. I've been watching collector videos fir days now and only saw one photo of what was called a Chicago hand crafted or pounder skillet.
I always thought that spinning was the reason for the ring around the bottom. That would make more sense if the ring was to compensate for the dishing and to apply more heat to the center to distribute heat there fir more even cooking as the center would be lower and closer to the heat.
The heat ring was there in vintage skillets to fit into the groove in the old cook stoves used back then so the skillet would be stable while cooking. It does help skillets today sit more flat on the cook top as opposed to a skillet without a heat ring.
The skillets with that hammered look were made by the Chicago Foundry and are collectible as well. I don't see too many in my area as they were manufactured in and around Chicago. If I do run into one for a good price, I naturally would pick one up. Yes, I do believe it was Cast Iron Chaos that showed one in his collection.
just goes to show how far educating yourself about the items you are looking for matters. I said before, i have a couple pieces, my mom has some and she gave me the ones i have but she never classified them by name or size or any markings, just referred to them as cast iron. Who knows what bargains she may have passed up when she used to go lawn sailing.
It's amazing that once you begin to really know a niche area of vintage or antique items, things just pop out at you like never before and things you once missed now become quite obvious! The skillet in this video was hanging against a wall as they usually are in these booths, and I immediately went over to check it out. Once I found out what it was, I quickly tested it and grabbed it before anyone else could! I might have passed this up last year at the same time because I really was unaware about cast iron. The kettle was sitting on a back porch with a bunch of small garden tools in it. I recognized it for what it was and simply grabbed it. No one else even knew it was there or was looking for it for that matter! $18 was definitely worth taking a chance.
Griswold's and Wagner's are great cast iron cookware pieces to collect. Myself, I really like Birmingham Stove & Range cast iron pieces. In my area BSR's are easy to find. Pre-60's and Post-60's. Lodge of course is fairly easy to find, new and old. Wapak cast iron is hard to find. My point is, if it's good salvageable, restorable cook ware I suggest getting it. Like Culinary Fanatic says, "Don't be a Griswold or Wagner snob." Go for a variety of brands. It all cooks well. Being a piece of Americana it is all collectable......by somebody. It is all valuable with some more valuable than others. I like all of it. I am even saving my penny's so I can get a Fields and a Finex or some other new pieces. I use it and I collect it.
Funny that you mentioned a Fields skillet. The day I got the ad that I could pick it up for $100 for their #8 skillet, I was on my way to the antique mall where I found a #8 Griswold Large Slant Logo with heat ring for $40! I was thrilled, so I picked it up with the intention of stripping and re-seasoning it which I have done! It joins my other #8 skillets, one of which is a restored and sanded Lodge which is my go to for scrambled eggs! I had an unmarked #5 BSR with the heat ring which I gifted to my son for his birthday. I really hated to let that one go, but I wanted my son to have a real vintage pan! I asked him how he liked it and he said he uses it everyday! :-) He uses it for eggs for himself as his wife doesn't care for them. Anyway, the most prolific pans in my area are Wagner, Lodge, and Griswold so that is what I have. That said, I would love to find more BSR, Chicago Foundry hammered pans, and a Vollrath and Wapak with the Indian mark would be an incredible find. Finding a waffle iron and meat loaf pan are also on my bucket list! I hope I didn't come off as a Griswold snob, but I happened to find some of those pans (some rare) in good condition and I was just excited to have found them! Anyway, thanks for stopping by and checking out my video Larry. :-)
Nope! Don't think you're a snob. If you can find Griswold's at good prices then have at it. I do the same. Fields and Finex are pricey, no doubt about it. Last month I think I found a number 8 Excelsior skillet with a gate mark. Last week I found a number 3 Chicago Hardware and Foundry, (Hammered look), skillet. I like them all. I am working on a variety. Have yet to lay my eyes on a Vollrath. If and when I do I will get it if I can. Like you I enjoy restoring a useful practical piece of Americana.
I absolutely LOVE ❤️ cast iron cook ware . I only use cast iron and stainless steel - due to there the PROVEN healthy way of cooking . Fried potatoes , meat loaf , corn bread , chicken are unsurpassed in taste using good ole’ cast iron . You can use cast iron over an open fire which is than called CHUCK WAGON cooking . Cast iron will be valuable when SHTF as well . It’s enjoyable to just go scouting for cast iron at thrift stores , antique shops and flee markets . Cast iron cook ware is all I care about - they can keep all the other stuff .
Thank you Mary for your sincere & positive comments! Actually, that's why I got involved with cast iron in the first place ~ prepping for a possible SHTF scenario. Who knows how and when it may come to pass, but food sure does taste good in good 'ole cast iron! lol
One of the more informative videos on cast iron I've seen in a while, good job, thanks
Thank you - glad you enjoyed it and that it helped!
I recently found out that chromium which makes stainless steel well.. stainless is poisonous. Look into it.
I thank you for those tips since after viewing many videos on TH-cam your's is the first one mentioning tips on buying older iron cookware. I just purchased two dutch ovens from Amazon and they are the Lodge brands and I have not used them yet since I have not been cooking outside yet. I also ordered a Stargazer 10.5" skillet which I am waiting to receive. I have not seen any skillets at the local auctions so I decided to buy new cookware because I didn't know much about cast iron. I also have a skillet which was my grandmother's and she used it during her lifetime to cook on her wood stove which I wish we still had.
Thank you Sidney for watching and for your comments! There is still the old stuff out there, but people all of a sudden have decided they love cast iron (like me) so as soon as it shows up at a flea market, barn sale, estate sale, garage sale, antique shop or mall it vanishes almost as quick. You have to be on the lookout for these skillets, but they can be found. If you know someone who visits a scrap yard on a regular basis, they probably come into contact with hidden treasures that someone else threw out. I wish I did!
Had NO CLUE I owned a unmarked Wagner 14" until I recently purchased a unmarked 10" on eBay! My grandmother gave it to me when I got my 1st place & she ALWAYS had GREAT seasoned cast iron & lives at yard sales & antique shops! So she knows what to look for! NOW I'm learning! Love the slick cooking surface of Wagner! CAN'T WAIT TO FLIP OUT A PAN OF CORNBREAD! 👍
Once you cook with cast iron, there's no going back! My Wagners cook every bit as good as a Griswold or anything else when properly seasoned! I accidentally left my #6 Wagner on the stove top for about an hour at medium when I was interrupted the other day and no worries. The pan was just hot, but no damage! That wouldn't happen with stainless steel or other types of cookware!
LadyLibertyStacker TRUE! I try to cook as much as possible in my cast iron! I noticed your electric stove! EEHH! They're not terrible, however when u REALLY need to COOK! Gas is it!... I'm glad your skillet was unharmed! I had a nice vintage skillet CRACK down the middle on a smooth-top stove! Electric stoves can do damage to cast iron! I did learn how to cook on an electric! Just stay below med-hi, most things cooked in iron on electric stoves are GOOD at MEDIUM AND LOWER!
That is good to know. The only time I use med-hi is when I am searing things like pork chops or steaks and then, it's only about 2 minutes a side, then I "simmer" on med lo for another 10-15 minutes until the meat has cooked through. May I ask what happened when your vintage skillet cracked down the middle? That is a very scaring thought indeed! lol
LadyLibertyStacker preheating on high! About 2min it cracked!
You are going to be soooo jealous. I just got a recently used waffle (3 pc) maker and an egg poacher(needs some work) for free, WOO HOO on me ! This is really great info for folks. I never knew about the poacher before and all the waffle maker needed was a good stiff washing with Dawn. Thanks my friend !
Yes, that waffle maker has been on my radar for quite some time now! I put in an eBay search and tons come up and they are so expensive. I would love to find an old one to restore, so I will keep on looking! That egg poacher is interesting. I don't believe I have seen one of those before. You should do a video on these when you get them cleaned up! ;-) (Hint-hint!)
LOL,on the video. I am soooo far behind now. The egg poacher is 9 shallow cups with a handle. It is a bit rough but fully restorable. Love them both esp the way the Waffle Iron works. Two pans with a 1/2 ball on ea end that fit into a holder that is designed for the wood(or any other heat source)Really cool and recently used too so it just needs a bit of lovin. Great stuff eh. It is always great to see you. Lots of love......Dean......
Although listed as an egg poacher in the catalogue (at the time of production/sale) It might be a Danish (or some other European) design to produce soft desert (cake/doughnut) style of food. (only a guess).
Tomoko's Enterprize WOW , I’m happy for U . I will be on the ‘hunt’ as well , for those great finds . ❤️👍🏼
Lady Liberty, what do you think of Piqua Favorite Ware? I love Griswold, but I think I love Piqua slightly more.
I will take your word for it keLso! Unfortunately, I rarely find it in my area and the times that I have, it was WAY over priced! I like to strip all of my cast iron and start over so I know the skillet's history. When doing that, I hate to pay for someone else's seasoning or lack thereof, when I do my own anyway. I will certainly have to be on the look out for this brand. Thanks for watching!
What do you think of the pie logo on the Wagner skillet? I believe its Wagner. I have one and wonder about how old it is and it’s collectibility.
Without seeing it, I believe it is one of the more rare Wagner skillets. Please see www.castironcollector.com as it has a whole section on identifying old collectible cast iron and you might find more information there that matches your skillet!
Thank you for posting... I am a new collector... the unmarked Wagner... How do you tell its Wagner?
The best web site to get this information is castironcollector.com It has a lot of info on the various marks of various cast iron manufacturers so you can more easily tell one from another on unmarked cast iron. Thanks for watching!
I have a pan that has stamped on the bottom Sand Mountain, 1940-2000, 60 Years of Serivce, a mountain, a lightning bolt and 4 trees plus the words ELECTRIC COOPERATIVE. Can you tell any info on this pan. THANKS Clifford from Social Circle, Ga
I'm sorry, but I cannot. This sounds to me like a special commemorative advertising pan made for Electric Cooperative. I would Google the basic description and add information to see what you come up with. Good luck!
I want one to cook in, 10", one and done. What do I want?
I've been looking at Griswold #8's...?
thank you
Griswold is my favorite in the antique/vintage and Field Company in modern cast iron that performs like Griswold. I no longer restore or sell them. Your best bet to find one will be an antique mall. They're pricey on eBay too. I recently found #7 large slant logo at an antique mall for a similar price as eBay minus the shipping and I could "kick the tires" before I bought it.
Great info
Thank you! Glad you enjoyed it.
Wow, those are some cool tricks and tips. The spin test and card test are really cool. Love the ring test too!! There really is a cool niche for these. Is there a cast iron skillet community like there is a silver community in TH-cam?
SalivateMetal Yes there is a cast iron community. Check Facebook, Twitter, and other TH-cam vids. Very friendly helpful people always ready to ogle your CI treasures.
Thank you Salivate! There is a cast iron cooking group on Facebook which I joined and many of the posts deal with either delicious recipes or questions on restoring or seasoning cast iron and the like. I have not run into a cast iron TH-cam group per se like ours is with the metals, but maybe there is one out there. When people comment on my videos they are partly from our community and perhaps they are the YT CI community. I should pay more attention myself! Honestly, I think a lot of people are like I usually am when watching a CI video. I watch to try and learn and often haven't left a comment. I know that is what is happening with mine. I have lots of views, but the comment section is MUCH shorter than a silver video I might do. The funny thing is, the silver video has far fewer views! lol Anyway, once I tried to restore a pan, I found it very addicting and satisfying once my task was finished!
@@ladylibertystacker2014 Wow....a Cast Iron Community? I have just one and been cooking with it about a year, but just recently got THE BUG BIG TIME....learning everything I can because I'm just about to go on a quest to find more...I THINK I"M ADDICTED ALREADY! LOL How many CI pieces do I have to own before I can become a member???
Identifying brand when unmarked? Just picked up unmarked #5 with fire ring ($2.00) very cruddy but no rust only marking is #5 on handle so how do I figure out what it is? When with fire ring does the spin test really work? How about brand, "Favorite Piqua"...have a #9 in that but little to no information. Lastly, I have one very heavy #9 unmarked which I picked up in a grocery store in about 1977 or 1978. Totally flat on bottom, looks like it was ground down that way from manufacturer and extremely smooth inside also looks like ground that way from manufacturer. Thoughts, ideas or suggestions please!
The best resource online to check your unmarked skillets is www.castironcollector.com This is a fabulous tool that covers where to find them, identifying unmarked skillets, the various marks of the vintage manufacturers and such. This site has really helped me learn quite a bit and I still refer to it often. I don't have any info on Favorite Piqua, but that site I'm sure would. Your #5 could be a Birmingham Stove & Range (BS & R), a Griswold, or something else. Again, that site would probably help you. As to your last skillet picked up in a grocery store in 1977, it probably is a Lodge because their skillets are very heavy. If it says Made in USA on it, it was definitely made after 1960 where this stamp was required. Hope this helps.
Here is a link to information on Favorite Piqua and many more, www.castironcollector.com/trademarks.php Doing my research! Seems like they command a very good price on Ebay too. Thanks for your videos and information.
I still don’t understand why a slight wobble is so detrimental to the pan? i have to many pieces, and i know some are spinners, however, some are my favorites.......and just because it spins i would never get rid of it!
It basically is a collectible issue. Collectors like their cast iron perfect. Truth be told, it is RARE that you will find a perfect vintage piece of cast iron. I have a few spinners that work perfectly. The only thing is that they could be hard to control on the stove if they spin badly. Another consideration is that spinning indicates that the cooking surface isn't level and cooking food will yield uneven results. That said, if one is patient in allowing skillet to heat up, this shouldn't be a major issue, unless skillet is seriously warped.
Great advice LLS. Vintage Cast Iron is hard to get here in Australia.
Good quality cast iron can be difficult in my area too, but some areas more than others. The pieces that I show cased in my video were made in my neck of the woods so the pieces are more common here than you would ever find in Australia! Do people there like to hunt for American made cast iron, or did they have their own foundries there that made it in the last century like in the US? Anyway, thanks for watching and commenting Macca Stacka!
I'm not sure if Other Australians collect US Cast iron. I am fairly sure they would as I am interested in it and try to find nice pieces occasionally.
You must have had your own brands in Aussie?
I have an induction cooktop. Because of that, I'm thinking that I may not be able to use anything with a heat ring as I need direct contact. Do you know for sure about this?
I don't know for sure, however, I have a flat glass cook top stove and the heat ring works just fine for me. The only thing I might add is that it might take a little bit longer to heat up because there is a little space underneath the skillet where the heat ring isn't.
LadyLibertyStacker I’m supposed to use a heat ring with my flat glass top stove ? I put the cast iron pans directly on the surface and have had no problem .
I live in The Mojave desert So. Cal. by Joshua Tree. We have a great weekly flea market. I Buy "mystery pans" so dirty you can't tell who made em. So far I found out with the help from chaos cookery channel. that I scored old Lodges. & Wagners for 5 bucks ea. and a Gris no. 8 for a buck. Sounds like you should hold out for better deals. I did buy a Wapak for 30 on EBay but I just had to have one. Only been collecting for a couple months!...
I just had to brag. My wife knows I'm nuts so it's all good.
If I held out for better deals, there would be much fewer buying opportunities. I am willing to pay up for a quality skillet, especially if I can flip it and double or triple+ my money which I have done countless of times. The profit helps me buy more for my collection and more to flip online. The problem with buying a crusty, cruddy pan for $5.00 is that you could have a skillet that is damaged where it can't be used (fire damage or a crack which have happened to me). If I can't be sure it is not damaged, I now only pay $2-3 tops in those instances, otherwise I will walk. I do not like to pay retail because I can strip most anything and restore it myself. You will run into things like this yourself if you stay with it long enough. Trust me!
Ring test? I have a #8 National that has a visible crack (large) but it "rings" nicely. Is it going to be a user or just hang it up?
Without seeing where the crack is it is hard to know for sure. My guess is if it is large the pan cannot be used. The reason would be that the area around the crack would be hard to season and would rust over time. I'm not familiar with National.
The crack is nearly at the left pour spout looking at the cooking surface. National is one of the "store" brands made by Wagner Ware. Thank you for the response. Sad it is not usable because the cooking surface is extremely smooth.
@@kathleenoliver5461 Use it for pancakes! Now that you mentioned where the crack is, that area will definitely collect moisture that will be hard to season to protect against. 😪
Kathleen Oliver ...i have 2 pans that are cracked....this is how i judge......if it’s a “hairline” and dose not go from top to bottom....i use it...i’ve used mine for years....no problems....
I bought an 8 inch skillet at swap meet for $5 ...the only marking was 8 and on the handle a scripted H? Any idea what it is?
Wow, not sure about the scripted H. Here is a good web site to check your pan for a basically unmarked skillet. www.castironcollector.com.
Nice!
Thank you!
I’ve done the ring test on every pan or DO i’ve purchased, but it’s never a true test. until you have removed all the crud will you know if it’s cracked or not.....i have 2 one a DO the other a pan, and i use them both, the DO is a 10 griswald, it’s my go to dutch oven, yep it’s cracked, on the top edge about 2 inches, but never fails me ....yet
That's possible if the skillet is covered with A LOT of crud and old seasoning. I've never had a crack though after doing the ring test. It is just a way to checking before you buy, unless the skillet is dirt cheap and it's worth the gamble.
Does anyone know if there s a way to get the wobble out of my vintage Wagner?
I guess it just depends on how bad the wobble is. If it is very minor and you are not selling it to a collector, you can easily cook with them as a couple of my skillets have a slight wobble. In other words, they spin around when you push the handle. If that bugs you, you can sand the higher spots on the bottom of the skillet with an Avanti Pro 4" strip disk (found at Home Depot) to try and even it out. I've done this and it stops it from spinning so much, but the wobble will remain. I've heard you can heat them up in a fire, then put a heavy weight on them to straighten out the wobble, but 1) I've never tried this and 2) fire can damage your skillet where as there will be a red like rust on the pan that can't be removed and that area will not hold seasoning. I wouldn't try the second option, only the first. In the future, before buying, set the pan down on a flat smooth surface and see if it spins when you push the handle. If it does, do not buy it.
Doug Roy I think the wobble is permanent- can’t melt the pan back down .
I have a cast Iron Griswold makes good eggs and omelets
Griswolds are the best, light weight and smooth. Thanks for watching!
I like the spinners the best... Everything congregates to the center... Especially eggs...
I guess you can call it beauty is in the eye of the beholder or something like that! I have a few spinners myself and they cook or bake great! It isn't that big of a deal, but to collectors it is. Therefore when purchasing to resell, I look for ones that don't spin and sit flat.
What do you know about the Chicago hand crafted skillets? I have a 10 that has pretty good sized dimples all around the outside edge like it's been pounder with a ball peen hammer. I only saw one on cast iron chaos video. I've been watching collector videos fir days now and only saw one photo of what was called a Chicago hand crafted or pounder skillet.
I always thought that spinning was the reason for the ring around the bottom. That would make more sense if the ring was to compensate for the dishing and to apply more heat to the center to distribute heat there fir more even cooking as the center would be lower and closer to the heat.
The heat ring was there in vintage skillets to fit into the groove in the old cook stoves used back then so the skillet would be stable while cooking. It does help skillets today sit more flat on the cook top as opposed to a skillet without a heat ring.
The skillets with that hammered look were made by the Chicago Foundry and are collectible as well. I don't see too many in my area as they were manufactured in and around Chicago. If I do run into one for a good price, I naturally would pick one up. Yes, I do believe it was Cast Iron Chaos that showed one in his collection.
just goes to show how far educating yourself about the items you are looking for matters. I said before, i have a couple pieces, my mom has some and she gave me the ones i have but she never classified them by name or size or any markings, just referred to them as cast iron. Who knows what bargains she may have passed up when she used to go lawn sailing.
It's amazing that once you begin to really know a niche area of vintage or antique items, things just pop out at you like never before and things you once missed now become quite obvious! The skillet in this video was hanging against a wall as they usually are in these booths, and I immediately went over to check it out. Once I found out what it was, I quickly tested it and grabbed it before anyone else could! I might have passed this up last year at the same time because I really was unaware about cast iron. The kettle was sitting on a back porch with a bunch of small garden tools in it. I recognized it for what it was and simply grabbed it. No one else even knew it was there or was looking for it for that matter! $18 was definitely worth taking a chance.
Looking for a bacon and egg divided cast iorn pan
Tough to find. I haven't even found one yet, at least for a reasonable price point! lol
Griswold's and Wagner's are great cast iron cookware pieces to collect. Myself, I really like Birmingham Stove & Range cast iron pieces. In my area BSR's are easy to find. Pre-60's and Post-60's. Lodge of course is fairly easy to find, new and old. Wapak cast iron is hard to find. My point is, if it's good salvageable, restorable cook ware I suggest getting it. Like Culinary Fanatic says, "Don't be a Griswold or Wagner snob." Go for a variety of brands. It all cooks well. Being a piece of Americana it is all collectable......by somebody. It is all valuable with some more valuable than others. I like all of it. I am even saving my penny's so I can get a Fields and a Finex or some other new pieces. I use it and I collect it.
Funny that you mentioned a Fields skillet. The day I got the ad that I could pick it up for $100 for their #8 skillet, I was on my way to the antique mall where I found a #8 Griswold Large Slant Logo with heat ring for $40! I was thrilled, so I picked it up with the intention of stripping and re-seasoning it which I have done! It joins my other #8 skillets, one of which is a restored and sanded Lodge which is my go to for scrambled eggs! I had an unmarked #5 BSR with the heat ring which I gifted to my son for his birthday. I really hated to let that one go, but I wanted my son to have a real vintage pan! I asked him how he liked it and he said he uses it everyday! :-) He uses it for eggs for himself as his wife doesn't care for them. Anyway, the most prolific pans in my area are Wagner, Lodge, and Griswold so that is what I have. That said, I would love to find more BSR, Chicago Foundry hammered pans, and a Vollrath and Wapak with the Indian mark would be an incredible find. Finding a waffle iron and meat loaf pan are also on my bucket list! I hope I didn't come off as a Griswold snob, but I happened to find some of those pans (some rare) in good condition and I was just excited to have found them! Anyway, thanks for stopping by and checking out my video Larry. :-)
Nope! Don't think you're a snob. If you can find Griswold's at good prices then have at it. I do the same. Fields and Finex are pricey, no doubt about it.
Last month I think I found a number 8 Excelsior skillet with a gate mark. Last week I found a number 3 Chicago Hardware and Foundry, (Hammered look), skillet. I like them all. I am working on a variety. Have yet to lay my eyes on a Vollrath. If and when I do I will get it if I can. Like you I enjoy restoring a useful practical piece of Americana.
Put some wax on your stove top.....get rid of a lot of those scratches...
What kind? Furniture wax? Auto wax? I assume it fills in the scratches.
Hola Miss LLS
Hello FS!
200.00 ? wow that’s alot
Yep, some of the fully restored rare ones can go for that much and more!