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Old iron skillets?
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Chevy Gal    Posted 03-17-2002 at 06:21:01       [Reply]  [Send Email]
I have a question about old iron skillets. I have two that I know nothing about. My Great Grandmother past away a few years ago. I was fortunate to get one of her iron skillets. My family knows nothing about it. I believe it is quite old. The outside of it has been hammered. The bottom doesn't have a maker's mark on it.

The other skillet I just bought yesterday at an antique shop. It is huge! It weights 8 lbs. It is 12 inches in diameter and the handle alone is 7 inches long. It is 2 1/2 inches deep. It is in really good shape. It was still seasoned when I bought it. I cleaned it up last night and seasoned it again. I just used it this morning and I believe it is my new favorite skillet. It has a very large, sharp pouring spout as well. It has a half inch beveled edge. It doesn't have a maker's mark on it either.

If anyone knows anything about these types of skillets, I would love to know.

screaminhollow    Posted 03-19-2002 at 20:12:33       [Reply]  [No Email]
Just a hint from a guy who really appreaciates old iron cookware. That cooked on scum on the ones I get at yard sales and auctions comes off easily. Put the pans in the electric oven when you put it through the self clean. almost all the crud comes off. The other way is to put the pan directly in a camp fire and burn all the crud off. I have a great many from a single little egg poacher to a large griddle and a Wagner fry pan about 16 inches in diameter. probably a dozen old dutch ovens including some with feet.

Maxine Douglas maxine.2@h    Posted 10-12-2006 at 09:44:48       [Reply]  [Send Email]

Dan    Posted 03-19-2002 at 07:29:36       [Reply]  [Send Email]
This might interest you .
When immigrants came to Canada and USA from Russia ,at the turn of the century ,,1900, they brought with them ,amongst other things,fry pans --big metal ones .They were made of a metal that at the time was concidered useless for machinery .

It turns out that this metal was PLATINUM. So with some of these ,if you know their origin or get a knowledgeable person to analize them , you may have a fortune at your fingertips .

Salmoneye    Posted 03-19-2002 at 08:20:28       [Reply]  [Send Email]
Not that I doubt ya, but I have never heard that one.

IMHO...It would be pretty hard to confuse platinum with cast iron...One is dark and a magnet sticks to it and the other is shiney and magnets do not stick...

Can you point me to some info on this as I would really like to find a platinum pan for 'home use'...


Dan G/Soganofla    Posted 03-18-2002 at 08:43:18       [Reply]  [No Email]
I picked up an interesting one at a second-hand shop last year. It is only 8" across, but is about 4 1/2" deep. It has deep pour spouts on both sides, and 2 little grooves, one at the handle, and one directly across from the handle. Anybody know what it might be?

Salmoneye    Posted 03-18-2002 at 09:00:46       [Reply]  [Send Email]
Sure sounds like a 'sauce pan' to me...

PCC-AL    Posted 03-17-2002 at 10:11:48       [Reply]  [No Email]
Got several of different sizes. Some were my mother's and she got some of them from her mother. The one I like best is a flat hoe-cake (corn bread) griddle type with just slightly raised sides. It is cracked near the handle a gives off puffs of smoke when the grease runs through and hits the fire. Cast Iron (American)is relative expensive. Don't buy the foreign stuff as I find that it is hard to cure or season. What I don't have and want is a deep sided fish fryer pot with a lid. Looking for it. Good luck.

Salmoneye    Posted 03-17-2002 at 10:30:30       [Reply]  [Send Email]
Look on eBay for Wagner Ware Chicken Fryer...sounds like what you want...$30-$50 depending on the day...

Will do, thanks.-PCC-AL    Posted 03-17-2002 at 15:59:11       [Reply]  [No Email]


Mudcat49    Posted 03-17-2002 at 08:14:40       [Reply]  [No Email]
One thing to know is, DO NOT use soap to clean them. I have several and when they need cleaning I just put clean water in them and let it boil. when it is good and hot, I rinse it out with clean water and iffen it needs scraping I use a plastic scrub thing. then i dry it with a paper towell and rub some cooking oil in to stop rust.

Salmoneye    Posted 03-17-2002 at 06:34:03       [Reply]  [Send Email]
I dabble in lots of things, old iron being one of them.
I see lots of skillets like you describe.
Without a makers mark they can be darn hard to ID.
You might have some luck looking through the 2 or 3 thousand listings on eBay, but like I said without a mark it is tilting at windmills.

Hang em...use em...

What did you pay for the one from the Antique Shop may I ask?

Chevy Gal    Posted 03-17-2002 at 06:39:28       [Reply]  [Send Email]
I'm a little embarassed that I didn't try to haggle but I wanted that skillet. I had been to the store the day before and past it up. However, the next morning I woke up thinking about it and had to have it. I paid $47 for it.

Salmoneye...well...    Posted 03-17-2002 at 08:54:18       [Reply]  [Send Email]
Seeing as I priced a new 'Taiwan' skillet at WalMart the other day at $25 you are not unreasonable for buying a piece of American History that will out last both you and me for $47.

If you like old iron, I will tell you a secret...but you HAVE to promise to never tell anyone else ;-)

Lawn Sales!
And haggle away!

DeadCarp    Posted 03-17-2002 at 07:29:41       [Reply]  [No Email]
Glad you got the thing - (life is short and it doesn't take long to regret not seeing Elvis.)
A deep old castiron skillet is the ONLY place to fry chickens, make cocoa fudge or damper. One lid fits any other. They heat more evenly and last longer than non-stick tinny stuff. Yes, you get a trace of iron from them - yes we need that too.

Linda Roberts    Posted 12-11-2007 at 14:35:42       [Reply]  [Send Email]
I would like to know history of a cast iron skillet with the letter "T" stamped on the bottom.


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