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Discussion Starter · #1,125 ·
I don't know that this will help you any but I will post it anyway .

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Lodge Manufacturing Co. - South Pittsburg, TN

1900-1910 "Blacklock"¹ ²
- Skillets have outside heat ring
- Raised size number on top of handle
- Raised molder's mark letter on bottom at 6 o'clock ² Lodge founder Joseph Lodge was a partner in The Blacklock Foundry, predecessor to Lodge Mfg. Co. These characteristics are conjecture, as no marked Blacklock skillets are known to exist.

(From 1910 to the early 1930s, Lodge put its name on its products.)

1930s¹http://www.castironcollector.com/gallery/unmarked/lodge_single_notch2.jpghttp://www.castironcollector.com/gallery/unmarked/lodge_single_notch3.jpghttp://www.castironcollector.com/gallery/unmarked/lodge_scalloped.jpg
- 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 a believed to be from this time period 1940s-1987¹http://www.castironcollector.com/gallery/unmarked/lodge_three_notch_top_mm2.jpg
- Skillets have inset heat ring with 3 notches at 9/12/3 o'clock.
- Pattern identifying marks incised at 6 o'clock or raised shift identifier on a small flat blob of metal above the size number at 12 o'clock (1940s-50s)
- Later, letters denoting pan type, e.g. "SK" skillet, "DO" dutch oven (1950s)
- After ca. 1960 "Made In USA" added at center
- Lids have grid of pointed tips for basting drippers, size number and diameter or pan capacity incised on underside
- 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
 

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I have only one skillet that is "collectible." It is a 10 inch Griswold that has been a working piece since it was originally bought early in their production. It has been handed down from a great great grandmother IIRC.
 

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Discussion Starter · #1,127 ·
Below is what my unmarked hammered CI fryer looks like right down to the 8 on the lid .

Mine also has the handle on the lid at a wierd angle and not in line with the pore spouts on the pan and lid .

It looked so rusty on the outside that I couldn't tell that it was hammered and now it looks better than the one in the picture .

http://www.ebay.com/itm/Unmarked-8-...ue&rt=nc&_trksid=p2047675.l2557#ht_970wt_1002
 

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Discussion Starter · #1,131 ·
Hash, what method will you be using to clean/restore you new/old skillets.

I have tried many ways and the last one I did (the hammered fryer) I did a vinegar and water bath followed by a baking soda and water bath to neutralize the acid from the vinegar .

It worked very well for me, was easy to do and you could probably do them all at one time in a 5 gallon bucket .

If you want to go that way feel free to ask me any questions .

http://www.castironcollector.com/cleaning.php
 

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Hash, what method will you be using to clean/restore you new/old skillets.

I have tried many ways and the last one I did (the hammered fryer) I did a vinegar and water bath followed by a baking soda and water bath to neutralize the acid from the vinegar .

It worked very well for me, was easy to do and you could probably do them all at one time in a 5 gallon bucket .

If you want to go that way feel free to ask me any questions .

http://www.castironcollector.com/cleaning.php
I through them in the oven for 4 hours on on self clean hit them with a scotch brite then back in the oven for seasoning. I seasoned some with lard and others with crisco and coconut oil. Kind of doing a test to see what works the best with those three.
 

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Discussion Starter · #1,133 ·
I threw them in the oven for 4 hours on on self clean hit them with a scotch brite then back in the oven for seasoning. I seasoned some with lard and others with crisco and coconut oil. Kind of doing a test to see what works the best with those three.
I am about to do one soon for my older Sister .

I am going to try using flax seed oil as it's has a very, very high smoking point and after I get it smoking real good I think it will make for a very good base coat .
 

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Discussion Starter · #1,135 ·
Fourtrail, don't get me wrong here because I love it, but just what the Hell is that thing ?

Does it have a makers name or anything on it .

I always thought that broiling was cooking something from the top downwards and I can't see it doing that ?

I would say more like a grill but the bars on it look kind of far apart .

I am still seaching on Google for cast iron broiler but I have had no luck yet .

Edit: my bad, I found some after adding old to the search terms and you can broil upside down it seems ?

Pretty cool .

https://www.google.com/search?q=old...X&ved=0ahUKEwj85NOgp47QAhXF3SYKHfCaAKYQsAQIIQ
 

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Discussion Starter · #1,138 ·
Hash, do you turn your skillets upside down when reseasoning them .

I had done many of them (CI) things upright before I did the fryer but when I did it I found out what pooling is all about .

I had to scrape/scour out the bottom of the fryer and redo it .

The rest of the pan was perfect, but to much oil had pooled up in the bottom, of the pan and looked nasty and uneven .
 
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