Rinse and dry thoroughly before applying a liberal coat of solid vegetable shortening to every nook and cranny. Fanner, Crusoe, Puritan, Columbus and other makers produced cast iron cookware in the shadows of the steel mills of the Monongahela and Ohio River valleys in Pennsylvania and Eastern Ohio from the middle of the 19th century through the 20th century. ~ Sitemap, This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com or its affiliates. Typically, the only characteristics which distinguish these older pans are confined to molder's marks (usually the foundryman's initials), a decorative handle design, or the shape and style of the bail handle attachment ears. Pieces up to and including Century series may also have been sold branded as Atlanta Stove Works. Much of what's known to collectors as "unmarked" cast iron has quite a bit to do with marketing. With the name and logo emblazoned on the bottom of the skillet, its origin can be traced and even dated. "NO.8" "10-5/8 INCHES"*. ~ Forums TOS
Please contact us for a quote! ² Lodge founder Joseph Lodge was a partner in The Blacklock Foundry, predecessor to Lodge Mfg. HELP, how do I get rust off an old cast iron cornbread pan? Powered by The Cast Iron CollectorCopyright ©2010-2020. Co. That these characteristics describe a Blacklock skillet are conjecture, as no marked Blacklock skillets are known to exist. "SK" skillet, "DO" dutch oven (1950s), Corn stick pans have 5, 7, or 9 uni-directional cups, outward-curved ends for handles, with round or elongated hanging holes, button or bar-shaped levelling feet, and often the number 27 and letter C on the 7-cup, Divided cornbread skillets have hole in center, Hammered toy skillets typically with 00, 0, or 1 markings, Unique handle shape, with untapered oval opening (except size #5), Italicized numerals on bottom of pans and underside of lids, ½" high size number at 12 o'clock, 4-digit p/n at 6 o'clock, An identical line of unground pieces was also produced, Three digit p/n at 12 o'clock (754,755,756) with pattern letter below, Reduced dimensions suggesting patterns were altered later Victor, Three digit p/n above 6 o'clock (377,378,379), Ghosts of pattern number seen on marked Griswold skillets with identical handle style, Believed to be Griswold due to similarity of font to some other pieces known to be made by Griswold. This could be due to the fact, much of the cast iron is over 100 years old and still very usable today. Apr 11, 2019 - Antique cast iron skillet identification is as complex as tracing DNA. The Wagner Hollow Ware began in 1881 and became the Wagner Manufacturing Company in 1891. “Makers marks,” in cast iron history, not bourbon history, are the easiest way to identify antique cast iron. These numbers are often unique to manufacturers (even the Griswold Company produced "unmarked" pieces) and were impressed in promotional or second-quality pieces. This quirky little pan is one of our favorite things in our mother’s kitchen. Makers often mark pieces with numbers that correspond to size. David Smith's website, www.panman.com, carries reprints for Griswold, Wagner and Wapak hollowware. As such, these no-name pieces could be sold at a lower price without sacrificing the brand image and value of their main product lines. "Newer" cast iron (after 1950) is considered inferior to the older, harder "black" cast iron and much of it is amazingly light. Pattern identifying marks incised at 6 o'clock or raised shift identifier on a small flat blob of metal above the size number (1940s-50s), Later, letters denoting pan type, e.g. Since this recipe makes about 14 cornbread logs, you can also use a small cast iron skillet for the other half of the batter or just bake the cornbread logs in two batches. In all probability, only a collector or expert can decode them. Wagner cast iron cookware is regarded by many as some of the finest examples 19 th and 20 th century cast iron. Skillets have inset heat ring with 3 notches at 9/12/3 o'clock. Made by Lodge Cast Iron in the USA; In mint condition-- even for age-- no rust or spots; Sturdy, heavy cast iron cornbread bake pan; Indents/molds in the shape of fish (five fish in pan) Fully functional piece of kitchenware! Vintage Cast Iron Corn Bread Maker with 7 Stick Molds Marked "27 C" on Back. Jan 14, 2015 - understanding and identifying unmarked corn stick pans by the cast iron guys.com Cornbread is a Southern specialty, and the traditional way to bake it is in a cast-iron pan. This can be baked in other dishes (8x8, 9x9, muffin tins, larger or smaller skillets etc and the doubled recipe fills a 9x13) but I do not have baking times for those. Try using a toothbrush, a very light coating of oil in the corn stick pan (wipe the oil on with a paper towel), heavily sprinkled with salt. Griswold and Wagner are the two most sought-after brands of antique cast iron cookware, but many more companies made cast iron cookware, too. Cheddar cheese and jalapeños, avocados and bacon, blue cheese and buffalo chicken, or cranberries and oranges are … Only 1 available and it's in 1 person's cart. I made cornbread for the first time in my cast-iron skillet, and took some earlier 'hound advice about heating the skillet in the oven as it preheated. Lids have dimples in a radial pattern for basters, size number and diameter incised on underside. These numbers may refer to a catalog number. BSR VTG Cast Iron Cornbread Mold Pan Baking 7 Corn Cob Kitchen Decor 27S 26 . Here's how to make cornbread in a cast iron pan without any sticking -- no matter what kind of cornbread pan you're using. A manufacturer of cast-iron cookware often stamps its name in large text on the underside of the piece. Start with the Brand. I also oiled the hot skillet before I poured the batter in. Bear in mind that, as with marked pieces, transitions between designs did not necessarily occur abruptly, so all dates given are generalizations. 5 out of 5 stars (687) 687 reviews $ 15.00. “Makers marks,” in cast iron history, not bourbon history, are the easiest way to identify antique cast iron. Antique Cast-Iron Cornbread Pan Cookware Antique Baking Pan Country Farmhouse Rustic Primitive Kitchen Antique Display stoneridgeattic stoneridgeattic. Finally found some cast iron molds at a G-sale...the ones that are shaped like ears of corn. Griswold Manufacturing Company was established in 1865 and was purchased by Wagner Ware in 1957. $24.95 + shipping . For example, Wagner, Griswold, Lodge, Wapak and … *Updated directions 2/16/2015* Cornbread Cast Iron Skillet Molds Here is the top choice of other customers acquiring items related to cornbread cast iron skillet molds. Cornbread has been a staple in the American diet since colonial days when corn was far more plentiful than wheat, which was typically imported from England. The mark may not always correspond to the actual measurement of the piece. Navigation
Buttermilk: The buttermilk ensures a moist cornbread.To season a brand-new cast-iron mold or pan, heat your oven to 300 F. Then, wash the cast-iron in hot, soapy water. These were added to the mold at the time of the casting, and are known as "molder's marks" (as opposed to "maker's marks" which were incised). When you spot a cast iron skillet at the junkyard or flea market, it could be a … ), (After 1987, Lodge resumed putting its name on its products. Size number inside diamond-shaped outline at 6 o'clock, often followed by pattern letter, Lodge Manufacturing Co. - South Pittsburg, TN, (From 1910 to the early 1930s, Lodge put its name on its products. Cornbread, corn muffins and cornbread sticks are all similar -- all are made with cornmeal, are baked in a pan with individual compartments and all pair well with everything from pinto beans to collard greens. "6½ INCH SKILLET" (absent on early examples), After the acquisition of Griswold in 1959, pieces typically referred to as "unmarked Wagner" made in Sidney, Ohio were also sold under the "Griswold Early American" label, Divided cornbread skillets have typical late-style Wagner handle, Solid concentric rings for basting drippers, incised markings and raised size numeral on bottom, and a unique bevel-edged handle shape indicative of a lid made from a Griswold pattern after the Wagner buy-out, Size number with or without dashes, may be underlined, at 3 o'clock, oriented sideways, Outside heat ring, smooth bottom versions exist, Hollowed-out skillet handle bottom, with very long reinforcement rib extending to the hanging hole, Tops of handle ends appear "stretched" and curved slightly downwards, Dutch ovens are identifiable by their wide undivided loop bail attachments with handle attached across diagonally, Distinct handle reinforcement rib and pad, May or may not have raised molder's mark at 6 o'clock, Incised dots, sometimes letters on skillet handle bottoms, Size number inscribed on top of skillet handle, often askew, Lids have raised size number on top, pour spout "ears", Poor casting finish and detail on undersides of lids, Dutch ovens have protruding tab handles with holes, no bale. 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