Identifying Cast Iron Skillets- My Collection

[@marksheppard7733]

I got one of those big logo Griswold pans for free when I was helping my brother-in-law clean out his garage. He was going to throw it away! It has a lid, too. I fixed up the pan but haven't gotten around to the lid yet.

[@robbyritter4245]

I season mine using the "bacon grease" method.☺

[@1j007zm]

I got more information from this short video, than many of the longer more winded self promoting cast iron videos on you tube. Well done! Thanks!

[@gturner8095]

The third piece that you showed with the small indentation on the bottom, check the distance between the indent and the raised bump that you stated that you felt. See if you can copy the measurement to a third spot on the skillet. These may have been feet on this piece that were ground down. If so, that long thick ground down mark might be a Gate mark. That would make the piece from the 19th century.

[@DS-kn4bs]

I picked up a number 6 Griswold at a garage sale for around a buck snd have been using it for my omelets ever sense.

[@KevinSmith-gh5ze]

I have that exact same wagnerware #3 with the same cast number even. It was my grandmother's. I was lucky enough to end up with some of her cast iron when she passed away.

[@thomasgronek6469]

Thank you for a FANTASTIC and informative video, it was fun to watch, I hope it was as much fun to record. Thanks again.

[@sjleak1]

Your mystery skillet at 10:15 is Wagner. They are the only ones to spell out INCH and SKILLET. I have one too. Nice find.

[@NotMister]

I have pan envy.Nice collection.

[@dennismcatee1313]

Cast iron chaos has a video on identifying pans. He has the lettering on your mystery pan as a Wagner.

[@bungnstave8527]

Definitely not Birmingham on the mystery pan.

[@kimberly1567]

I have been collecting Griswold approx 30 yrs. I have approx 30 pieces and have used them a lot. All pieces are well maintained and seasoned after every use. With that being said, I now find myself cooking almost exclusively with a new carbon steel pan I acquired last year. It heats quicker, pan seasoning is more slippery, browns meat better, lighter weight, rounded internal bottom aids flipping food with flick of wrist, cools quicker for washing, dries quicker on burner before I re-season. I remain fond of my cast iron, especially the 2 acquired from family..I keep my eyes open for a deal on any Griswolds I might find but feel every efficient cook should buy themselves an 11" carbon steel skillet ($30.00-$60.00) and ensure it it seasoned properly before ever using .

[@rs3007]

I am getting my great Grandma's cast iron skillets and a griddle and pot etc this weekend! (well what is left of her iron). she lived 1885 to 1972..so I have no idea how old this cast iron is or the shape..all Griswold was sold off over the years. my father sold a griswold #13 and etc. I am so excited 😆

[@mrsseasea]

I have that same pan. The small logo griswald ......I picked it up at a yard sale with about an inch of gunk....it's now one of my daily used pans!

[@renter6]

Nice run through your collection. I'm with you about that Taiwan skillet. I often seem to respond well when I pick up a Taiwan skillet, before I get a look at the markings. They are frequently very smooth, and pleasantly light. I like light!

[@johnagen3688]

How is the flax seed oil holding up after 9 years?

[@bradgillis3701]

your fourth pan "unmarked" is identical to the skillet my family brought west in the early 1800s. mine had a 16 instead and was huge. purportedly made an excellent weapon too(?)lol. nice video. i had to restart my collection. yard sales etc are good options too. most tend a little care to bring them back. neat video.. subscribed

[@mr.austin167]

Billie Walker- the skillet you have is a Wapak Indian Head Medallion. Depending on the size and condition, it can be worth $100's .

[@lancebaker1374]

"the skillet you have" He shows a dozen skillets. Which one are you referring to?

[@rightsideclyde1398]

I found a #4 large logo Griswold just like this a few weeks ago for $8. I stripped it down last week and am seasoning this weekend.

[@johnlord8337]

Also there is no heat ring and quite rounded bottom edge that can date it to a very early age.

[@raylowery9466]

Brian, i found a 5 quart Griswold dutch oven in my garage last week, it has been sitting up in the cabinet above the washer,dryer for at least 11 years (thats when we bought this house) it is in great shape well seasoned without any rust, it wasnt covered but we live in the desert so that explains the no rust part, i dont know how to date it, the bottom of the pan itself says 5qt and below that is a letter X , nothing else on the pan, the lid has nothing on the top of the lid but the inside of the lid has a very worn circle with the word Griswold embossed on it, you can barely read the word Griswold, and below that the number 8. does that give you enough to tell me how old you figure that dutch oven is?? let me know if you have anything for me, thanks and happy holidays to you and yours, ray lowery

[@embaradosmithingandwoodcraft]

doesn't say "MADE IN USA" means older than 1960 for more go hear facebook.com/groups/338830442867464/

[@thomasgronek6469]

Ray Lowery: I am jealous. Good find, and happy cooking.

[@dirtykeri7045]

I thought when it says made in the USA, it's after 1960

[@moocow6350]

Your right

[@bigwhisky6157]

That's correct DK

[@tammydickerson9196]

Yes , if it says made in USA , usually 1963 on

[@imonittonite]

I just received a Griswold skillet with small trademark. It is marked 11 3/4" Made in USA. On the front is the #10. The words, Erie PA are not on the pan? I can't find another one like it.

[@KowboyUSA]

Nice collection. Don't have anywhere near as many, but do use mine pretty much daily.

[@turdferguson5300]

Haha try to find a Griswold #4 LBL at an antique store for $25 today. I gave $35 last year at an estate sale for the skillet unrestored. I was just happy to find it. I would estimate that piece at around $150 in 2024.

[@wtipton]

Mystery Skillet with the "Mercedes" bottom is a Wagner, hard to find.

[@taylorbroganchickens]

the rough #8 skillet is a early skillet. to me it looks like a very early wagner skillet unmarked. The mystery skillet i believe is either a BSR or a later Wagner. And for the one in taiwan I wouldn't cook with it. They are known to contain radioactive materials. NICE collection

[@EcoTechnify]

Thanks for the info! I love that old, heavy No. 8. The taiwan skillet is no longer in my collection, so no worries.

[@mitooquerer]

About the Asian cast iron pans: it is not true they are contaminated. Look at the video "Identifying Old Cast Iron Pans" from Cast Iron Chaos. That guy is an expert and he says they are fine to cook with!

[@embaradosmithingandwoodcraft]

i was thinking bsr as well but not shure

[@donross5995]

With the “8” on the handle near the rim of the pan, it may be a Birmingham Stove & Range , BSR

[@thirdridgeoutdoors9968]

Your unmarked number 8 looks like an old Martin. I have the same skillet.

[@lancebaker1374]

"Cooking in it is THE WAY to get a good skillet." I assume it isn't the potatoes or the summer squash that contributes to further seasoning, but whatever oil you use for cooking those foods, right?

[@calebsmithwick8470]

Pretty much. Cast iron loves protein and fat. Steaks, anything fried, butter, bacon, potatoes, sausage. All that stuff. Cooking in it helps build seasoning.

[@bcampbellaod]

Your mystery pan is like mine, however mine has an "S" on the back side of the handle and then also on the backside underneath the sizes it has one also. Does that give any indication of manufacturer? Plus mine has what looks like a pale blue coloring to it as if might of had porcelain.

[@markabrice]

The unmarked pan at 4 minutes is a Wagner. Together with the number 8 on the handle, the little triangular ledge on the underside of the handle at the point of attachment is a giveaway, The "mercedes" heat ring pan at 9 minutes is probably Wagner also, though I've seen opinions on the web that it's a BSR design; note the triangular ledge on the handle. Try googling "Wagner cast iron mercedes heat ring."

[@josephbragg6388]

How much smoke did the flax oil put out?

[@edwarddurey6067]

Mystery skillet possibly a puritan?

[@JTrahanUSA]

I have an older Asian skillet I bought new in 1966 that I can cook eggs in and they will not stick. I use it every day. I have my grandmother's cast iron #8 dutch oven with lid and bale. Food comes out fantastic. I would love to know what it is, because nothing cooks better. The only marking on the pot is the 8. There is no ring. I love cast iron and I am thankful for those of you teaching us.

[@jimsteele7108]

I have a griswold erie #12 - 719 that I may be willing to part with, if the price is right. I use it weekly and it's in great condition.

[@MrCurtisass]

wot you wunt fer it ??? war ya located ??

[@mattyslicks]

tree feller how much?

[@jimsteele7108]

Matt Meade , sorry, decided to keep it. I did some research on ebay and found the same pans valued at around $450.

[@cynthiawesley8470]

He was fulll of 💩💩💩 in da beginning. I knew it & hate y'all fell for it. Attention seeker!!!! He new it's value. He probably liked hugs as a child😂😂😂

[@cynthiawesley8470]

Binge watching & lmao

[@maryrosa6825]

I just bought my first cast iron skillet, I think it's iron, super heavy, but I can't seem to find any info on it. Just bought it yesterday at a garage sale for $2. It says chefmate at the bottom, and that's it. I've been searching for hours and how to care for it, since it seems to have been very neglected. It would be helpful if you can you help me with any information. I don't plan on selling it ever, but try to find more and use them, thank you.

[@gingerchipper]

The skillet with the “Mercedes” heat ring......Wagner Ware made a few chef skillets like that. I have one.

[@5mepo5]

Great video BTW Hey mate with your unmarked No 8 (has it got a letter on the back at the base of the handle As I've got an unmarked Wagner Wear and my 8 is the same style and size of your 8

[@ethanpeters483]

I envy the Griswold #4 large block

[@ethanpeters483]

What is the worth of the worth of the #4 large block Griswold

[@husafel]

Wonder why the antique shops are selling the griswolds so cheap in price?

[@fredcdobbs823]

The #4 large logo Griswold is post-1960 when they put country of mfg on

[@cody6756]

Fred C Dobbs The year was 1960. The law was it had to say Made In USA or what ever country it was made in. Wagner says Sidney O for Sidney Ohio. Griswold says Erie PA USA for Erie Pennsylvania. This doesn't mean they were made after 1960. The #4 skillet you say was made after 1960 was probably made in the 40s.

[@jackjohnson2437]

Cody Friend didn't Griswold stop production in 1952?

[@cody6756]

David Rey when the erie foundry was closed it was made by wagner in Sidney Ohio. That's why some cast iron have both the wagner ware and griswold logos on them. they stopped making it sometime in the 60s

[@17bigdawg]

Cool collection! I really like the large logo small Griswold

[@paulinenault5435]

Hi WHAT IS THE BEST PRICE THEY WOULD SELL FOR……. Thanks 😊

[@DenoKeller]

Looking for some info as i'm kinda of a beginner with cast iron -- I bought 7 skillets at a garage sell and they are rusted but all of them have been welded on the bottom and are rusty but what caught my eye thru all the rust is the handles have some kind scrolling on them ? Not sure why they are all welded but the older Gentlemen at the garage sale didn't know anything about it ! I can't see any other ID marks and haven't tried to clean them yet . Any info would be great ! Thanks

[@dcgilleland]

All welded? It the "weld" is across the bottom, that is a gate mark which would make the skillets around 100 years old.

[@DenoKeller]

Thank you for the info ! Still haven't tried to clean them yet but they look very old ! I almost didn't buy them because they all had looked as they all have been welded across the bottom ! Any suggestions on cleaning them or should I leave them alone and are they worth anything cause I don't want to mess them up if they are ! Thanks again and GOD Bless ~ Deno

[@sinpac6161]

The Gillelands That mark is called a gate.

[@embaradosmithingandwoodcraft]

it might not be a weld it is likely that is where it was broken from mold and would indicate older than 1870 go hear they know more than me facebook.com/groups/338830442867464/

[@vern2801]

Deno Keller is not a weld it is called a gate mark, it is from the mold left when it was removed from the mold. if they all have this you have some very old pans so be careful how you treat them very good find...

[@jlveer]

We have #'s 3 thru 9, Griswold used almost daily. We never use anything but lard or bacon grease for seasoning. Any veg, oil, corn,flax,olive etc. can cause a gummy buildup.

[@2541968joey]

Hi, regarding your "mystery" pan with the broken heat rings, 6 altogether. Have you been able to learn anything more about that style. I just purchased a #8 with the same bottom style. Some people responding are thinking its a Wagner. Wanted to follow up with any information you might have received. Thanks,

[@EcoTechnify]

I think that the other commentors are right: that pan with the broken heat rings is an unmarked Wagner. Good find on that #8. I've never seen another one with those rings on it.

[@raylowery9466]

question: if i want to take the rough surface off the cooking area of my NEW Lodge 12" skillet a got in the mail last week, what do you recommend I do, to do this so i have a smoother surface to cook on after i reseason it, if you dont recommend doing this to my new Lodge skillet , let me know and i will won't. This is my first new skillet, and i bought a can of Crisco to help with the reseasoning, and a pound of bacon to christian the surface when my pan hits the stove for its first cooking trial. thanks for your time and opinion Brian, ray lowery

[@EcoTechnify]

Ray, I've heard of people wanting to machine or grind off the surface of their pans. I have not done this myself, but I do know that there are videos on youtube about people using grinders to smooth out the surface. I think the results were good in that case, but not so much for machining. I'd say go for it with a wire wheel on your angle grinder if you want to. I have a modern Lodge griddle now and have not smoothed it out, but it cooks fine! Good luck with your skillet!

[@philponder3286]

DO NOT do this. It was purposely made like that due to their pre seasoning process. Pre heat the skillet and it will cook fine. You can even cook eggs on a new Lodge.

[@westmeathguy]

Listen to Phil. There is absolutely nothing wrong with their surface. Do you think a very successful company over 100 years old would produce a product that is inferior or needing to be altered? The key is temperature, food and care. The people who tell you to grind the hell out of them are just looking for KZbin hits.

[@lancebaker3132]

It is more a cosmetic issue than a cooking issue, but NOTHING WRONG WITH SMOOTHING IT. Cowboy Kent uses a rotary sander with 60 grit paper. You can also use a drill attachment with 60 grit. Trouble is, you end up with a silvery surface that will rust if you don't act fast, and seasoning that will take a lot of time and dozens of cooking-washing-seasoning stages. kzbin.info/www/bejne/i4mmeJyIqLqqgrM

[@thevirginiabigbuckproject4186]

I believe the 2 marks on the third skillet are casting marks. One would be a sprue hole where the molton iron was poured in and the other would be a vent hole where the air in the mold was forced out by the incoming iron. If these were cast upside down the holes would be at the top of the casting. just a thought I'm no expert but I have done castings. Both marks could be vents if the iron was poured thrugh another gate. Maybe at the other rough places on the bottom.

[@EcoTechnify]

That's some good info. Thanks!

[@paulscarpone6689]

Not to bust your video dude but the one that you said is made between the 1920s which is a Griswold. It has the USA mark on it. Which indicates that was made after 1960 that's when they started putting USA on there pans. But still a beautiful pan and a great cooker and looks great. You got some nice stuff

[@georgiaswangin9225]

I was told if it says where it is made it would be from1960 forward is this true I'm new to case

[@mike4musik]

I am curious as to why you wait to cook egges on a newly seasoned pan? I have been following the culinary fanatic's seasoning/restoring process, and the eggs cook well right away.

[@BelindaTN]

If you beat your eggs in a bowl before putting them in the pan, they do great. Just make sure your pan and oil/grease is already hot(as in hot enough for them to start cooking the moment they hit the pan) I cook scrambled eggs in mine all the time. I pour them in the hot pan and give them time to start cooking and time to release from the pan (kind of like an omlet), then just gently flip over and stir. I usually just push mine around.

[@dennisterry5351]

I have a #5 with a 1D on bottom in front 0f handel heat ring has the 3 notches.all the markings on it.how old is it n how much is it worth

[@dougcopson3676]

I have a small collection, 11 pieces. Decided to clean up and season the ones I don't use. Have an 8 inch, really bad crusty crud both in and outside, thought it was a no-name until I burned it off. Says Wagner Sidney, others are Wagner Ware, 2 are Griswold etc. any info appreciated, great vid. Edit: Got it, should have googled first, 1895-1920, it's cleaned up nicely, inside very smooth.

[@brianmorsman4723]

Nice! Sounds like you are all set!

[@stevenfrantz7106]

I picked up large grizwalled mark nu.. 8 but its cromed or nickled 722 stamped on handle ??

[@poppopricky865]

Your mystery skillet is a BS&R, or Birmingham Stove and Range made in the early 1960's. Wagner also made one similar during the same time period but yours is distinct with the "typical" BS&R typeset on the bottom. Also, your smooth bottom #8 with the indentions is a "recast". Some cast iron foundries would borrow a competitors skillet and make a copy since the molds were so expensive during that time. It was a common acceptable practice to do that. Also your flaxseed expert is Sheryl Canter and not Michelle Canter if someone wanted to link to her "opinion" about cleaning cast iron. Good luck

[@castironchaos]

BS&R did make those pans with the triangular ridges, but that has a typewriter-style description "8 INCH SKILLET" as used by Wagner on their unmarked pans; the handle doesn't have the ridge of BS&R. Very unusual, as it has the traits of both BS&R and Wagner. It has more in common with Wagner, and I'd tend to think it's closer to Wagner.

[@perrysoesbee7227]

Mystery pan: Wagner #3..The "D" is the makers mark. Worth quite a lot. over 800 bucks I think. There is a number 8 going for 1,899 dollars right now on Ebay. Check it out.

[@lancebaker3132]

Why do you find an eBay posting to tell us about, but you don't simply copy-paste the URL here?????

[@tumanovkrd]

Отличная коллекция!!

[@Rad_B_OLand]

Old skillets are not machined they just used fine sand to cast them. It makes it harder to season. New Lodges are rough so they can season them faster.

[@deniselayer802]

Do you sell any of your pans?? I would love to buy an original vintage Griswold ..I know there are many fake ones out there! Any suggestions ?

[@rockchalk9078]

denise layer I'll sell you some out of my collection. I have one of the best an coveted collections in the country... just not sure how you can get in touch with me.

[@gbmarie836]

I have a Wagner that says Sidney with an 0 on it. Is that old?

[@growsomethinwild]

Please show the handles

[@johnsiemssen6802]

Yes, the handles can help identify a skillet.

[@IvanIvanov-vy7pt]

Is using deer, or elk fat acceptable to use for seasoning?

[@johnlord8337]

The unidentified pan is truly an old pan. Irrespective if it has a gate mark off center from the bottom, the key that seems to be missing from everybody's attention is that those "3" idents or bumps are the remains of someone ripping/tearing off trivet legs. On another cast iron you tube video Identifying Old Cast Iron Pans 28:48 shows you what it would have looked like and it was those (maybe pre-) 1875-1890s pans.

[@whatfreedom7]

My mom has one I’m trying to ID. I snapped a picture of the logo and tried to zoom but I still couldn’t make it out. It looks kind of like a shield type shape with something over the top left and right corners with circular text around the logo. I may have to try to old crayon or pencil and paper trick to make it out. Anyone ideas on what brand it might be? I’ve looked for two hours online and still haven’t ran across markings like it.

[@mr.austin167]

the skillet that has the broken looks to be a Unmarked Wagner. The #4 large block logo skillet you have is between $75 and $100 if in good condition. seeing how you paid $25, that is a great deal!

[@irisfeliciano4639]

Question, can you cook with cast iron pan on electric smooth top stoves? Thanks

[@lancebaker1374]

I do often. The pan doesn't know that the heat comes from an electric element. It will be fine. The main fault of electric burners is they don't stop heating immediately when you turn off the burner. We trade perfect heat control for safety - so far, no electric range has ever exploded and blown a house down to its foundation.

[@whitetail7516]

Your mystery skillet is a Wagner, there is one in the book of Griswold&Wagner with the same design. Unmarked Wagner skillets have a letter on the underside of the handle. Hope that helps, cool collection.

[@michelleanderson6635]

i have a wkm 10.5 inch and i cook eggs and they slide like there on glass? do you think its old?

[@semperfi-1918]

nice collection

[@fredcdobbs823]

Why is the first Griswold pan only "almost ready to cook eggs?"

[@fredcdobbs823]

Ok, you answered it at 14:11

[@EcoTechnify]

It was seasoned, but still needed to be cooked with a few times before eggs would not stick to the pan.

[@billiewalker9079]

I have a skillet that is approx. 80 years old. The only thing on the bottom is a circle with an Indian head wearing a head dress. It also has W.A.P.A.C. ware and pi grade. No date or maker. Any ideas?

[@EcoTechnify]

That's a Wapak skillet! Not one you see every day. Here's a link telling a bit about that make: www.castironcollector.com/wapak.php

[@gaugegator1365]

+Billie Walker keep this pan!

[@lancebaker1374]

You said Griswold with smaller logo = 1939 to 1957 and larger logo = 1920s to 1940s. That would make an overlap of the small and large logo, so I suppose we should use 1940 as the transition.

[@Southernsmile4u]

I have a benjamin & medwin 10 1/2 do you know the date of it?

[@videoman77365]

Griswold sound like the family in Christmas vacation lol .

[@bobcarson4847]

very good --thanks from Bob

[@briarrose5208]

Re the second skillet you showed us - griswold #8 with large logo that says made in USA -it was definitely made after 1960. That is when manufacturers were required to stamp their merchandise with the country where it was made. I have one just like it and I agree, it's a great cooker. Great video, thanks!

[@BornIn1500]

No, those large logo Griswolds were not made after 1960. In fact, the Griswold company was sold in 1957, so it's impossible. The large block logo pans were made in the 1930's.

[@Welderman007]

​@@BornIn1500 You are absolutely right. They were made from 1930 to 1939.

[@crystalforaker5958]

help me? my son found a whole bunch of cast iron skillet's Pan's! I'm trying to see what they are worth?

[@stevefoley3533]

Got one with a 1775B on bottom. Any clues as how to identify?

[@EcoTechnify]

I'd have to see a picture to help identifying that. Feel free to send me one! Also check out the cast iron cooking G+ page.

[@dan27052]

Have you seen any of the new Wagner pans?

[@EcoTechnify]

I have not.

[@robertcdavis]

That's new old stock. It was made before the foundry closed, and they had a lot in stock. They finish (mill/polish) the item and it's for sale. They've been doing this for a few years that I know of. It's basically just mid 90's-era Wagner Cast iron.

[@thomasgronek6469]

thekitchenprofessor.com/blog/history-wagner-cast-iron Copy and paste into the address bar, (or maybe you can just click on it). This is a VERY easy to read, and quite informative article about the history of Wagner / Griswald merger and production, plus other good information.

[@garychandler119]

THE older antique skillets are a lot heavier than modern ones making them hard to liift. THEY developed a lighter cast iron but I do not know when . I INHERITED 2 PANS THAT WERE VERY HEAVY TO LIFT A LOT HEAVYER THAN MODERN ONES. AND A LOT LARGER.

[@brokenwolf67]

were can you find info on the value/price of vintage castiron

[@thomasgronek6469]

I don't have an answer, but from my purchases, it seems to me that many pans are either way underpriced (I picked up a perfect Wagner, ready to cook on,,, (#7), for 2 bucks), and an old Griswald that needed much attention for about $15 (overpriced to me, but I wanted that size (#8)). When one gets into the 'big' stuff like a #12 or #14, the prices skyrocket, so your best bets are yard sales and junk-shops for the best bargains. Happy shopping!

[@fredcdobbs823]

What do you think the "8" on the unknown pan means?

[@EcoTechnify]

The number on the pan indicates the size. Not in inches, but an arbitrary pan numbering scheme.

[@johnsiemssen6802]

Not arbitrary. The numbers corresponded to the sizes of the “eyes” on old wood burning stoves.

[@mrsseasea]

I would guess from the handle it may be a Griswold........but a rejection pan due to the pit marks......still a user!

[@tomlandon273]

Mrssea Sea k

[@georgeannskowronski]

If I have a small crack in the pan can I still use it?

[@EcoTechnify]

Georgeann Skowronski You should be able to use the pan if the crack does not let anything out of it. No promies that the crack won't grow with use, though.

[@georgeannskowronski]

Thank you. .it is small and on the upper lip.

[@johnhow6971]

Burned it in my campfire. What temperature setting was your campfire set at? I hear the old campfire method again and again and sure, it works. It could also completely destroy your pan too. I've seen examples of campfire stripped pans and some won't take seasoning as the campfire was just too frieaking hot and the iron basically congealed and closed off all the pores. Please dude, stop the campfire method. You risk warping the pans, cracking the pan and causing it to not take seasoning. You've got a nice collection but granny's campfire method of stripping a pan is risky.

[@bridget756]

Yep. Granny's campfire method was done on granny's pan she cooked in. It wasn't anything collectable. It was her frying pan. Why would you risk destroying a valuable collectable user pan that's getting close to being 100 years old because you overheated in a fire? As daddy said, to each their own..

[@rw54]

Any skillet without the country of origin stamped on it was made before 1960. BTW great job on your sms.

[@danachick6898]

The no. 6 is a BSR look a castironcolletor.com will verify, look under unusual items, good find though.

[@dawnb1715]

Hi Brian, just found this video. I was wondering if you can help me. I have my mom's old frying pans, which are at least 65 years old because that's how old I am. One is maybe a 6 inch and one an 8 or 10 inch. They both have that pebbley buildup on the outside, with the smaller one being the worst. On that one it is maybe a little less than a quarter inch thick. I still use these pans as I love them but you mentioned in this video about putting yours in a campfire so I was wondering if you did that to get the pebbley stuff off. I have a total of 5 cast irons and one is a Wagoner. Didn't know a thing about them until this video. Thank you. Dawn B

[@RustyNail5856]

Great video. thanks for sharing.

[@rockchalk9078]

The mystery pan looks as it's possibly a BSR or an unmarked Gris. The no. 4 big block logo Gris would go for a price of $400.00 to $700.00 if it had a heat ring an in meant cond... with the cover/lid add another $700.00 to $800.00 totaling a whopping $1400.00 to $1500.00 if not more to the right collector

[@lancebaker3132]

"...or you can decide not to sweat it" goes for calling squash, tomato, cucumber, and bell pepper fruits. If they get cooked like a vegetable, let's allow them to be called vegetables. Same goes for seagull. If you hate to hear anyone say seagull, don't get caught reading "Jonathan Livingston Gull".

[@deepsouthNZ]

if it grows on the plant, like a tomato or an apple and contains the seeds that make a new plant then it is a fruit, if it is the plant like a cabbage or the roots of the plant like a carrot then it is a vegetable

[@markshuford7441]

Yes - the odd heat ring skillet is Birmingham Stove and Range. With all due respect, there are safer methods for the skillet to strip a skillet of build-up and gunk than tossing it into a campfire. The temperatures can get too high and cause damage to the iron at the molecular level. I don't recommend doing that. Ever see a skillet with a red hue that won't go away? It's probably been thrown into a campfire. Otherwise, great video.

[@davidlomm4424]

Machined skillets are usually from Asia & typically Taiwan.

[@thomasgronek6469]

As far as I have seen, all Griswolds are machined, and many of the Wagner skillets are machined (some are not). I would rather have a machined skillet from Taiwan, than a new lodge.

[@paullinnell]

Your favorite #8 Griswold had the location and McAfee in USA. I was informed that placing the location came in 1960 and pans after. It was A US law that the location had to be on the plans after 1960. If true, your #8 is post 1960.

[@hatfield3656]

Those markings are from the mold very old pan

[@RichardBrown-xe8zm]

The 6 and 1/2 skillet with the Mercedes-like pattern is in a cast iron collector collection by Stephen Strahn. He thinks it is Asian.

[@MeHomer]

I don't know why the peace symbol but the lettering is Wagner pre 1960 or a Asian imitation... probably marketed for a discount chain like Woolworth. Sears. I'm going with Wagner. I'll bet anyone a logoed American pan on it.

[@rickdewitt3518]

The pan with the 8 on the handle looks like a Wagner design before they bought out Griswald.

[@rickdewitt3518]

It not a Burmingham stove and range. The handle has no ridge.