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Post by berlyn on May 19, 2008 17:34:46 GMT -5
While antiquing this past weekend, I came across what seemed to be vintage Wagner Ware. Is Wagner Ware a good brand to go with?? I found other's with no maker's name but a size (#) was on the handle. Any thoughts?? I was looking for Griswald but none was to be found. I did notice a "made in China" skillet tossed in. I could NOT get over how heavy that Chinese skillet was compared to the others. Those I do know to stay away from!! I was undecided about the Wagner Ware dutch oven but did pick up a nice single egg poacher for $1.00 and a stainless steel made in the USA spatula for another $1.00. What a big spender I was this weekend!! ;D ;D Any do's or don't when antiquing and coming across vintage cast iron?? What should one be looking for in "vintage cast iron".
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Post by pipercollins on May 19, 2008 21:02:19 GMT -5
FF is the expert, but for general use, I'd buy whatever looks right for larger cookware like the dutch oven. It's not going to fall apart and break down, even if it's chinese.
The frying pan, specifically, is a whole other animal. Those antique griswolds will out last and out wear...more importantly will out perform almost anything else. (Primarily that's a function of the superior casting and the finely finished surface.)
I've seen Wagner Ware before, but mostly aluminum. Again I'd have to defer to FF.
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Post by damnoldhippie on May 19, 2008 21:30:47 GMT -5
I've got dozens of cast iron pans and skillets in my collection, and I've gotta say the pan I reach for more often than any other is a WagnerWare deep skillet with a lid (commonly called a chicken fryer). It's got thinner walls than any "modern" skillet I've got, a MUCH smoother surface, almost as if it were polished, and it's truly a thoroughbred as far as cooking ability goes. It responds to the flame adjustments quickly, and stays at a simmer better than any other pan I use. As far as I can tell, it's at least early-mid 1900's "old" since it's got the "o" and "Sydney" on the bottom, as well. All I do is brush it out with hot water, burn it dry and spritz it with olive oil and swipe it dry and hang it back on the wall.
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Post by FatFutures on May 20, 2008 7:50:49 GMT -5
Wagner Ware has some great pieces and is under rated and under priced! Now, not all Wagner is created equal. Production dates greatly affect the quality of the piece. Some of the later WW pieces are quite nice and, ifyou can lay your hands on them, you can tell the quality. But, if your buying on Ebay, this is a good general guide: Early no logo, just the size number. Can't go wrong here. Later logo with pattern number, also a good quality piece: Made in USA logo... not so hot. They can be smooth pieces but, many are rough, and all of them can be quite heavy. But, still lighter and finer than and made in China or Taiwan! Here are a couple different OLD skillets. You will see that there design is very similar, regardless of the maker. They all have an outset heat ring and a ridge on the bottom of the handle. In my experience, you can't go wrong with one of these skillet. No matter who made it, this style generally denotes a super smooth and super thin cast piece. Also, you can pick this pieces up for a FRACTION of their Griswold counterpart - skillets marked ERIE w/o the Griswold logo. This is a Wagner Ware 11, no pn, no "made in USA". This skillet will probably go a bit higher than some of the others I will show, just because of its size. You can usually pick up a WW 8 or 9, in the same style for $10-$15! Here is a Wapak skillet. Again same basic style... Notice how thin the sidewalls are! A skillet by Favorite: Again, check out the thin sidewalls If you were to compare, side by side, these pieces to a later Griswold piece... you would see that in most cases, these pieces are lighter and thinner cast. One word of caution, this style of skillet lends itself to cracks in the sidewall on either side of the handle. Happens a LOT! Doesn't usually render the piece useless...but, still something to watch for. Also makes a FINE bargaining point ;D More than you wanted to know, huh?
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Post by berlyn on May 21, 2008 18:23:07 GMT -5
Guys here is what I came home with. ;D ;D Drip drop roaster #8, ended up paying $35.75 for it. For some reason it's looks rusty in this pic but it's mostly the lid. Here's a better shot of it. The square Wagner Ware pan that I intend to use for cornbread. Picked it up for $34. It's in great condition, no rust. I plan on putting the pieces in the super electro cleaner and defunking them and season them properly. Any advice before hand?? Did I do good or did they see a sucker coming?? DOH, I'd love to see a pic of your Wagner Ware chicken fryer.
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Post by damnoldhippie on May 22, 2008 17:42:31 GMT -5
... DOH, I'd love to see a pic of your Wagner Ware chicken fryer. Here ya go: this shot is a comparison between the Wagner (on the right) with the Lodge (on the left) that I bought new about ten years ago. See how much thinner the Wagner is: Here's the logo on the bottom: And here's a shot of the lid: Compared to a regular skillet, it's about an inch and a quarter deeper. I like using it for just about everything...more room to stir than a regular skillet, and the lid is so heavy that it holds the moisture in almost as well as a pressure-cooker.
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Post by redrange on May 25, 2008 22:43:29 GMT -5
I'm in the same boat as Berlyn - not sure what I have. According to FF's guidance above one of my guy's "passed down through the family" skillets is an old one (it has the ring). On the bottom of the base it has a 5 at the top and a 1030 at the bottom. This thread got me curious so I looked up the numbers on the bottom. I found one reference to a source who collected a whole set with these kinds of numbers and they were called Iron Mountain. Would love to know if that's what it is, how old it is and if it's rare as I only found the one reference. Either way, he's hanging onto it. Then as I was trawling through one of my "special stores" today and I bought another small skillet for the farmhouse. Have no idea what it is although the inside is machined smooth (you can see the rings) so I imagined it wasn't too bad for a $1. It has a 5 on the topside of the handle. On the bottom of the base there is engraved "8 inch skillet" with an "H" below that phrase as well as another "H" on the underside of the handle. The exterior is a lighter color than the others. More lighter gray than black. It's also a bit sticky right now in its just purchased state. Then there is the other skillet that came with my man. It's smooth on the inside as well. Just have no idea what it is. It has an 8 on the top of the handle. The bottom base of the skillet says "10 1/2 inch skillet" and below that "Made in USA". There is also an "A" on the underside of the handle. I'm guessing that it is newer from FF's comments above. Whatever you can tell me I'd be grateful. Just call me no name cast iron. :-)
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Post by FatFutures on May 26, 2008 7:18:04 GMT -5
LOL Red! That first skillet IS Iron Mountain a line of "lower end" skillets made by Griswold. Frequently sold in hardware stores. You can always tell Iron Mountain by the distinctive handle. They are nice skillets, great users. Circa 1940.
The other two look like late unmarked Wagners. Probably a little clunky compared to earlier skillets but, clean em up and they ought to be good users also.
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Post by berlyn on May 26, 2008 9:09:19 GMT -5
FF & DOH,
I have a question, what are the "most desirable" cast iron pieces?? I know you guys have posted a couple on Ebay that went for well over $1000!! They were the oval pieces with lids. Can you tell us what #'s?? I'd like to write them down for future reference incase I do ever come across them at a cheap price. Thanks guys.
Red, I'm warning you, cast iron is quit addictive when you have a Chambers. I can tell a difference in using vintage with the thinner sides than the more current with thick sizes. I'm on the look out for a cast iron fryer, like DOH's. Chambers and cast iron go together like nothing else. That's what I tell my guy!! ;D ;D
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Post by redrange on May 26, 2008 10:31:59 GMT -5
Thanks FF! Well his great grandfather was a builder and by all accounts a lovely man so maybe he picked up a present for his wife while getting lumber. :-) Aah, romantic cast iron.
I do use the little Iron Mountain one regularly and it is good. Agree with Berlyn on looking for a chicken fryer. My deep Le Creuset pan is my most used skillet - red of course ;-), but boy is it heavy. If a vintage one is lighter then I'll keep on the lookout.
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Post by FatFutures on May 26, 2008 11:45:12 GMT -5
An older chicken fryer will be lighter. Another plus is that it will ba all cast iron with no porcelain. The porcelain pieces might be pretty but the finish doesn't hold up anywhere NEAR as well as cast iron. And, if your iron gets icky you can clean and reseason it like new!
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Post by cinnabar on Jun 1, 2008 19:27:08 GMT -5
This little beauty was from my mother-in-law to my husband as he left home to seek his fortune. No mark except for the 5 on the top of the handle. The hammered exterior is from what time? What maker(s)? Only seen a few of these, not as thin walled as my WWare but thinner than the Lodge. A bit more cleaning yet to do. cinn
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Post by FatFutures on Jun 3, 2008 15:08:49 GMT -5
FF & DOH, I have a question, what are the "most desirable" cast iron pieces?? I know you guys have posted a couple on Ebay that went for well over $1000!! They were the oval pieces with lids. Can you tell us what #'s?? I'd like to write them down for future reference incase I do ever come across them at a cheap price. Thanks guys. Red, I'm warning you, cast iron is quit addictive when you have a Chambers. I can tell a difference in using vintage with the thinner sides than the more current with thick sizes. I'm on the look out for a cast iron fryer, like DOH's. Chambers and cast iron go together like nothing else. That's what I tell my guy!! ;D ;D Berlyn...sorry! I some how missed your post! Here's whatcha need to do, click on this link : www.griswoldandwagner.com/cgi-bin/store/agora.cgi?product=books&cart_id= and buy the Book of Griswold and Wagner. It's the first book listed, with a blue cover (referred to as the blue book). This will give you a good guide for pricing. Of course, no book like this is perfect. Somethings listed are way over or under priced. However, it will give you a great idea of what to look for and a general idea of what pieces are worth big $$$$.
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Post by damnoldhippie on Jun 4, 2008 15:03:39 GMT -5
Berlyn, I prefer to defer to FF on "what's what"...;-)
Cinn....never seen the "hammered" outside finish before...that's one cool skillet!
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Post by FatFutures on Jun 4, 2008 16:24:02 GMT -5
Many manufacturers made hammered finishes, Griswold, Wagner and Lodge...
Just fyi.
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Post by berlyn on Jun 4, 2008 17:12:49 GMT -5
Good gosh I picked up ANOTHER cast iron pot!!! I spotted it a couple of weeks ago and it was still there waiting for me today. There is no makers mark just a big star on the lid. It is coated with "gator skin" and is in need of a bath in the Super electro de-ruster. It's deep like a chicken fryer but the lid is 'just different'. I'll post pics soon, befores and afters.
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Post by berlyn on Jun 16, 2008 13:05:11 GMT -5
Here's is the Chicken fryer or what I think is one. Does anyone know exactly what this is or the manufactor?? Before cleaning, can only see the star with all the "alligator skin". After cleaning Closer look at the lid. Does anyone know what the 4 in 1 means?? This is the only markings on it. Hammered finish, after cleaning. With lid on. How the lid is attached and "lifts" up.
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Post by damnoldhippie on Jun 16, 2008 18:15:52 GMT -5
too kewl...never seen one like that. 4-in-1...hm...lessee:
1. big pan on bottom w/top, as fryer/saucepot. 2. big pan alone as soup pot 3. lid pan upside down by itself as skillet 4. lid pan upside down as bread-baker, w/tall pan on top to allow bread to rise
Just guessin'...
At any rate, looks like you're ready for some real "Kitchen Witchery" ;-)
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Post by bluecat on Sept 30, 2008 11:58:07 GMT -5
I am so glad I found this website. : )
Not only is there excellent Chambers info but cast iron too! I'm in heaven.
Thanks for the great posts!
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Post by steely on Dec 15, 2008 21:32:53 GMT -5
Whew, that is some good looking cast iron!
I have a few new pieces of Lodge cast iron. I am not a big fan of the rough sand-cast finish that is on the cooking surfaces of these pieces. I have considered taking an abrasive wheel to them in order to smooth out that surface. I would then thoroughly wash, rinse, and re-season. I can't imagine that would harm the pans, does anyone know a good reason not to try that?
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Post by FatFutures on Dec 16, 2008 8:48:11 GMT -5
Steely, you can try... I'm not sure what kind of results you will get though. But, as these are big ol rough and clunky pieces, you won't have lost anything if it doesn't work out. FYI... there are older Lodge pieces out there that can be had for uber cheap. They are still a bit heavier than some other brands but, they are MUCH smoother and nicer to cook with.
Older Lodge pieces are marked with the size number and style initials... 9 SK = size 9 skillet. 8 DO = 8 dutch oven... On the older Lodge piece those number and initial aren't there...but, one sure fire way to identify older Lodge... is the heat ring. There will be a break in the heat ring and 9, 12 and 3 o'clock.
Berlyn, I'm so sorry that I didn't respond to you 4 in 1 pan. I think Hippie-dude was pretty close on the 4 in 1 uses... I do know that it is a Lodge piece. Ought to be a nice smooth user!
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Post by pipercollins on Dec 16, 2008 9:25:05 GMT -5
Even the modern Lodge pieces can be pretty decent cookware. It just takes longer to get the seasoned right.
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Post by FatFutures on Dec 16, 2008 10:05:17 GMT -5
That's true Piper. But, for a fraction of the cost you can pick up an older piece that's super slick! LOL
What can I say, I'm cheap! I look at the price and quality of the new stuff...NO WAY! You can pick up an older piece at a garage sale, Goodwill, junk store for $5-$10 and have something so much nicer.
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Post by pipercollins on Dec 18, 2008 11:08:49 GMT -5
You're absolutely right. I gave up and bought a Lodge 12-inch pan before I knew as much about finding vintage cookware. It's a lot easier to find smaller pans though.
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Post by steely on Feb 1, 2009 1:30:25 GMT -5
All right, I am going to have to start looking around for vintage replacements for the newer pieces of lodge cookware I have.
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