Cast Iron score. Can you help identify it?

SGH

My wife snatched up some pans today that a friend of hers was getting rid of. The large pan and the cornbread mold are Lodges. The other 2 however are not. They are much smoother than Lodges. Here are the only markings that I could find on them. Anyone recognize the markings or know what they are? Thanks in advance for any help or input my friends.

SGH

@travisstrick‌
Any thoughts brother Strick?^^^^^^^^^^^^^^^^^^^^^

Hibby

If it says Made in xxxanywherexxxx, it's post-1960. I have several myself - most of which I have had no success in determining age or maker. I kind of collect the cast iron corn bread tins. I think they're unique but I have never cooked in them. More info here: https://michael.lustfield.net/misc/all-i-know-about-cast-iron

SGH

@Hibby‌
Thank you brother Hibby.

Phatchris

I just got one from my mother that was my great grandmothers yesterday... Well over 100 years old.... Psyched to cook with it

R2Egg2Q

Here's another resource that may help: http://www.castironcollector.com/unmarked.php

The "Made in USA" in your pic looks like the one shown on the link for some unmarked Lodge pans from the 60s.

Check to see if yours has the notches on the bottom.

SGH

@Phatchris‌
That's impressive brother Phat.
@R2Egg2Q‌
Thank you as well brother R2.

Firemanyz

@sgh I have no info on the pans you have. But I wanted to let u know to check out the discussion I had started a while back about how to season cast iron. I just posted a few updated pics of the process. I have not used them yet but to touch they are smooth. The flax seed oil method is working out well.

Little Steven

If it's real smooth it could be old Lodge, Griswold or Wagner. All of them machined their pans. Once the other two went down lodge started shipping right out of the cast.

SGH

@‌Little Steven
They are definitely much smoother and lighter than the Lodges that I have. In going to clean them up and use them.

Little Steven

Don't you have a milling machine?

SGH

@Little Steven
Not a dedicated mill. I have a very small and older CNC machine, but not a dedicated horizontal/vertical mill.

mshump

I don't think they are Griswold, they really liked putting their name and Erie,Pa (where they were manufactured) on the bottom of their pans

SGH

@mshump‌
Do you have a guess or hunch on what they are?

piney

SGH, try to get up with Focker, I bought a panfrom Goodwill and I had no idea what it was. It turned out Focker knew exactly that it was an ebleskiver pan and he is very knowledgeable on cast iron.

mshump

@SGH , Sorry but I do not have any idea

travisstrick

Looks like a 1960's lodge to me.

lkapigian

Whatever it is, there is a story behind it, keep the story going my friend!

thetrim

I think that one was made in the US. Hope that helps.

XC242

Ya, and one is a number 8 and the other is a D-1. We're really a great help here, aren't we?

SGH

@piney‌
Thanks for the advice my friend. It is much appreciated.
@XC242 @thetrim‌
Hey, at least you tried. It's the thought that counts fellows

DieselkW

I believe the number 8 refers to the size - it's an 8 inch pan?  D and 1 likely refer to some manufacturer code - location (cities that start with D near Biloxi with old metal work factories?) and which forge (1 of several?)

Complete guess. I have several old fryers bought at yard sales and cleaned up. I find "Wagner" is more common than Lodge. How do you plan to get to bare metal?

I buy old cast iron whenever I can, especially the really heavy duty fryers. 

Best rust remover I've used is simple white vinegar. You can set up an electrolysis tank if you want, but if you're not going to be buying more iron then I wouldn't bother with that mess. 

Mross

Best rust remover I have used is a media blaster. It works well. I will be doing two Wagner skillets today!

fishlessman

i would get a grinder and sand that lodge smooth, made a huge difference with mine

SGH

@fishlessman‌
You are talking about the actual cooking surface correct? Or the whole thing?

fishlessman

just inside bottom. i had one of those preseasoned lodges and a cook with tomatoes ruined the pan, only way to get it to stop bubbling was to sand it off. its way better nonstick wise now.

SGH

@fishlessman‌
Thanks brother. I think I'm going to try that myself. Again, I apprecitate the tip brother fishless.

Cookinbob

I am surprised I do not see this link posted yet.  https://www.youtube.com/watch?v=2hmDBvgTWFE  

If you have 28 minutes, it is very informative and may help you rule some manufacturers in or out (if you really care).

piney

Cookinbob said:

I am surprised I do not see this link posted yet.  https://www.youtube.com/watch?v=2hmDBvgTWFE  

If you have 28 minutes, it is very informative and may help you rule some manufacturers in or out (if you really care).

Thanks for posting this. I have several CI pans and this helped me identify a couple old Lodge and Wagners.

SGH

@Cookinbob‌
I just saw the video you posted. Thanks for sharing. I now know that my pans are older Lodges. Thanks brother.
@piney‌
Thanks for bumping this. I didn't realize he had posted that video until now. Hope that you are doing well my friend. Party Monster was asking about you last night. He says hello.

anzyegg

I don't know the difference in pans but you sure did an incredible job getting those things clean.