how to identify cast iron cornbread molds

By | December 6, 2020

Foundry markings that may or may not be present, hieroglyphics in the shape of Indian heads or spiders, coded numbers and obscure notches on the bottom ‒ all are indicators of age and thus value of old cast iron cookware. $24.95 + shipping . An avid perennial gardener and old house owner, Laura Reynolds has had careers in teaching and juvenile justice. How Can I Tell the Maker of a Pearl Necklace. For instance, the skillet with lid pictured here is marked "8" but is actually 10 inches across. Some unmarked pans for whom the maker is unknown are seen frequently enough to merit inclusion here. Knowing exactly who made these early pieces and when is more often than not impossible. 3. Griswold pieces may also have their factory location, "Erie Pa." on the bottom of the pan. 1967 and later examples have "MADE IN … ~ Forums TOS eBay item number: 264897368229. While makers marks have undergone continual change, each mark fits onto a timeline for dating. For example, Wagner, Griswold, Lodge, Wapak and … Corn Bread Skillet: 1967 to 1992. I used plenty of Crisco, and they washed easily, so I don't think the shortening was a problem. Here are some examples identified: Lids have raised, broken concentric rings, staggered, each with 8 tapered segments for basting drippers, some with positioning lugs at edges similar to Vollrath, and a unique handle shape, Lids have raised, broken concentric rings, staggered, broken into varying numbers of segments for basting drippers, unique handle, and raised size number on top, Lids have raised points in radiating lines for basting drippers, and incised rings forming concentric bands on top. "NO.8" "10-5/8 INCHES"*, Lids have dimples in a radial pattern for basters, size number and diameter incised on underside, 1967 and later examples have "MADE IN USA" added at 12 o'clock, Later, pattern/quality control numbering added at 6 o'clock, Descriptive name added below size e.g. Check dealers and collectors club catalogs and websites to find markings that match the stampings on your pieces. Product differentiation in the various channels was achieved by the use of paper labels affixed to the unmarked iron. A couple of manufacturers actually made the decision at some point to cast all of their pieces without inscribed trademarks, instead relying totally on the adhesive labels. The corn bread skillet was introduced in 1967, and its sales immediately skyrocketed, resulting in banner years for BS&R in 1967 and 1968. Start with the Brand. Most old pans, even painted and rusted, are reclaimable, and many cooks swear by them as the best cookware available. What's interesting about unmarked pieces is they are typically on par with if not equal to the quality of their marked counterparts. Rinse and dry thoroughly before applying a liberal coat of solid vegetable shortening to every nook and cranny. 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. Look for patent data. "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. 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! With the name and logo emblazoned on the bottom of the skillet, its origin can be traced and even dated. Use the toothbrush to scour the salt into the corn dimples, adding salt as necessary for its scouring effect. I also oiled the hot skillet before I poured the batter in. Makers often mark pieces with numbers that correspond to size. Birmingham Stove & Range can be credited as the first company to produce the popular cornbread skillet, a cast iron pan with eight wedges for individual pieces of cornbread. Last night I baked cornbread in them, but had difficulty getting them out in a corn shape. Here are some unmarked pieces you're likely to see, and information on how to identify who made them and when. This easy three-ingredient cast iron skillet cornbread is as simple as it gets and makes a great base for adding more adventurous flavors. Identifying old cast iron pans requires some time and effort. 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. *Updated directions 2/16/2015* Also learn the fascinating history of Wagner Manufacturing. HELP, how do I get rust off an old cast iron cornbread pan? The mark may not always correspond to the actual measurement of the piece. Any patent dates should fall within the range of the maker's corporate identity. Melt the butter in the microwave (or a small pan) saving a tablespoon to use on the mold Measurements: Skillets: If heat ring, unbroken and inset, Ridge on bottom of skillet handle does not flatten out at sidewall of pan, Lids have indented dimples for basting drippers, Dutch oven lids also have pour spout "ears", Corn stick pans have alternating-direction cups, "curved M" shaped loop handles, and are usually marked only with numeral 7 and a letter or letters. "Newer" cast iron (after 1950) is considered inferior to the older, harder "black" cast iron and much of it is amazingly light. It’s old, deceptively heavy, and not multi-functional at all, but it turns out the hottest, most irresistible little corn sticks.Corn bread made in a cast iron pan is downright delicious. Along with production of everyday cast iron skillets, BS&R is credited with the introduction of the popular corn bread skillet, a cast iron pan with eight separate wedges meant for making individual pieces of corn bread. Some of the more intricate shapes in the molds result in the cornbread sticking inside the pan. Other unmarked pans exist with the same font and whose ghost marks can be found on marked Griswold pans, Some earliest examples unmarked except for size number on handle; are IDed by other Wagner characteristics, Descriptive size at 6 o'clock, e.g. A quick check on eBay will confirm that pieces that are over-priced by their owners draw few bids. Although in most all other respects like BSR, the underside of the handle is grooved; lids are inscribed with an R inside a diamond. Having a properly seasoned cast iron pan and proper use of fats in the cooking process. This quirky little pan is one of our favorite things in our mother’s kitchen. There may be more than one unknown maker of skillets sharing these characteristics. A manufacturer of cast-iron cookware often stamps its name in large text on the underside of the piece. For beginners and home cooks, she likes Lodge , a heritage brand that’s basically synonymous with cast iron. Navigation Antique dealers may be able to provide information on other brands. ), (After 1987, Lodge resumed putting its name on its products. I already tried Easy Off and wanted to try Naval Jelly, but the Naval Jelly is caustic and cast iron is porous. Answered. Powered by The Cast Iron CollectorCopyright ©2010-2020. 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. 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. This indicates you must refinish (re-season) your cast iron cornstick pan. Most often the finish, also known as the seasoning, for a cast iron pan gets washed away if you put the pan into the dishwasher or … Description. Check for size markings. “Makers marks,” in cast iron history, not bourbon history, are the easiest way to identify antique cast iron. "Skillet", Size differs from previous BSR to accommodate move to use of third party glass covers, Chicken fryers with letter A, B, C, or D in diamond at 6 o'clock, Raised molder's mark letter on bottom at 6 o'clock, "Smashed T-shaped" handle reinforcement rib, Skillets have inset heat ring with single notch opposite handle at 12 o'clock, Raised size number on top of handle or ¾" high size number at 12 o'clock, Raised small molder's mark letter at 6 o'clock, Some earlier "no-notch" patterns were re-purposed, but otherwise have the same characteristics, All skillet & DO lids have grid of pointed tips for basting drippers, may have raised letter molder's mark on underside, A line of pieces with an unusual "scalloped" heat ring consisting of crescent-shaped segments is believed to be from this time period. Part of the allure of vintage cast iron, besides the fineness of the castings, are the unique trademarks and detail work the foundries of the past cast into each piece they produced. Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. The cornbread mold pictured has only a "7S" mark on the back, possibly denoting that it is a seven-muffin plaque. Heat rings are around the pan’s rim were meant to raise the cookware so it didn’t directly touch the stovetop. How to Season a Cast-Iron Baking Mold . 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). 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. Identify and date your Wagner cast iron cookware using logos. 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. Look for a maker's name and location. Answer + 22. 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. For more alternatives, look at our recomendations of Cornbread Cast Iron Skillet Molds or use the search box. "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.

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