Cast Iron Pans: Spot The Real Deal

Identifying cast iron pans can be a challenge, but there are some tell-tale signs to look out for. Firstly, check the logo—if there is one—as this can help determine the pan's age. The makers of vintage cast iron were meticulous craftsmen, and each brand had a signature design. However, many brands of yesteryear had inconsistent markings, and this was often a result of marketing. For example, a Wagner skillet made to sell in a specific store would forgo the Wagner label and rely on its signature characteristics for brand identification.

If the pan has no markings, it may be what collectors call unmarked ware. Many small foundries of the 18th and 19th centuries put no maker's marks on their pieces, perhaps because they only served a small market and everyone who bought from them knew who the maker was.

If your pan does have markings, the letters and numbers you'll find on the bottom of a vintage pan may denote a pattern number or correspond to a particular cooking surface on a stove. Unusual notches could be a maker's mark incorporated into the piece to identify the person who crafted it.

If your pan has a brand label, comparing its logo design and font to other pans of the same brand can give you an idea of when it was made. For instance, Lodge's iconic egg logo was created in 1973, so any pan with just the name Lodge carved into it is at least 50 years old.

Other things to look out for are the shape of the handle, the contours of the top and bottom, and if there are any raised or incised numbers or general markings. The position and design of the heat ring on the bottom and the design of the pour spouts can also help determine the maker.

Check the handle

When identifying a cast-iron pan, Robert Kellermann, a descendant of Joseph Lodge, founder of Lodge Cast Iron, advises that you should "look at the handle first".

Firstly, check the shape of the handle's hole, if there is one. Then, examine the contours of the top and bottom of the handle. Next, look for any raised or incised numbers or general markings. If there are discernible markings, the typeface used could be a giveaway or at least point you in the right direction.

Kellermann also advises looking at the helper handle or tab design (if the pan has them), the position and design of the heat ring on the bottom, and the pour spouts to determine the maker.

Look for logos and markings

When identifying cast iron pans, it is important to note that unmarked pans do not necessarily refer to any piece that simply has no markings. Many small foundries from the 18th and 19th centuries did not mark their products with their maker's name.

However, there are some general rules to follow when looking for logos and markings. Firstly, look at the handle. Examine the shape of the handle's hole, the contours of the top and bottom, and check for any raised or incised numbers or general markings. If there are markings, the typeface used could be a giveaway.

Next, look at the heat ring on the bottom of the pan. Heat rings served multiple functions: they acted as a seal between the pan and the stove eye, added stability, and helped reduce hot spots. Different brands of stoves had different-sized stove eyes, so the size of the heat ring can be indicative of the pan's maker.

If your pan has a brand label, compare its logo design and font to other pans of the same brand to estimate its age. For example, Lodge's iconic egg logo was created in 1973, so any pan with only the name "Lodge" carved into it is over 45 years old.

Some other logos and markings to look out for include:

• A Wapak pan with an Indian head logo, produced between 1903 and 1926, is highly collectible.
• Griswold Manufacturing Co. produced pans with italicized numerals on the bottom of the pans and lids.
• Wagner Manufacturing Co. produced skillets with the size number incised on the top of the handle.
• Vollrath Manufacturing Co. produced pans with the size number at the 3 o'clock position, oriented sideways.
• Birmingham Stove & Range Co. produced skillets with an unbroken and inset heat ring, and lids with indented dimples for basting drippers.
• Lodge Manufacturing Co. produced skillets with an outside heat ring and a raised size number on the top of the handle.

Finally, if your pan has a gate mark (a slash-like mark) on the bottom, this indicates that it is early or pre-20th century, as this was a by-product of older iron casting methods.

Research brands and their characteristics

Lodge is a well-known cast-iron cookware brand, with a range of skillets and pans at different price points. Their classic cast-iron skillet is a sturdy, reliable option, albeit a little heavy, and is available in a range of sizes. Lodge also offers a lightweight, higher-end skillet called the Blacklock, which is easier to manoeuvre and has excellent heat retention.

Le Creuset is another popular brand, known for its high-end enameled cast-iron cookware. Their signature skillet is available in a range of colours and is praised for its ease of use and effective design. Le Creuset's skillets are dishwasher-safe and can be used with any type of food, including acidic foods.

Stargazer is a premium cast-iron brand, with skillets that are lightweight, non-stick, and easy to clean. Their skillets have excellent heat retention and are known for producing impressive searing results.

Other notable brands include Field Company, Smithey, Camp Chef, Calphalon, Cuisinel, Utopia Kitchen, and Birmingham Stove & Range Co. Each brand has its own unique characteristics, such as handle design, pour spouts, heat retention, and non-stick capabilities, so it's important to research and compare different options to find the best cast-iron cookware for your needs.

Examine the spout

The spout of a cast iron pan is one of its distinguishing features. The angle and depth of the pan's sides, for example, the straight sides of a sauté pan versus the flared sides of a frying pan, can provide clues as to its identity. Older pans, for instance, had larger spouts because the tools used to create them were not as advanced as they are now; thus, the dips were more pronounced. Older pans also featured two pour spouts, whereas newer ones typically have only one.

Another distinguishing feature of older cast iron pans is the presence of a "helper handle," which is a secondary handle on the pan's opposite side from the main handle. This feature was designed to aid in handling the heavy pan when it was full. Modern-day cast iron pans may also have a non-stick coating, which is another indicator of their modernity.

The inner surface of the pan can also provide clues as to its manufacturer. For example, Wagner pans often feature spiral grooves on the inner base, whereas Griswold pans have a flat surface. Lodge pans, on the other hand, are known for their pebbly texture and rough finish. A cast iron pan with a dimpled or hammered finish is likely a newer model. Additionally, a skillet with two short handles and a dimpled lid is likely a Birmingham pan.

Examining the spout and other distinctive features of a cast iron pan can provide valuable clues about its manufacturer and age. By studying the shapes, angles, and features of various pans, one can develop an eye for identifying cast iron cookware.

Inspect the bottom of the pan

Inspecting the bottom of the pan is a crucial step in identifying a cast-iron pan. Here are some detailed tips to help you in your inspection:

Heat Rings and Nodes:

Look for the presence of heat rings on the bottom of the pan. Some pans, like Lodge pans, have recessed heating rings on their outer edges, designed to fit electric heating filaments. Other pans, like Griswold pans, feature extruded heat rings. Additionally, some pans may have three or four projecting nodes or notches that prevent the pan from slipping off the cooking surface. Lodge pans commonly used between one and three heating notches at the bottom.

Numbers and Letters:

Numbers and letters on the bottom of the pan can provide valuable clues. For example, if you see a 3, 5, or 7 (followed by an S), it might be an economy skillet from Birmingham Stove & Range (BSR) or Lodge. A Griswold pan might have a 3 or 4-digit code with a three-hole handle, with numbers slanted or straight. Wagner pans usually have their number and letter markings on the handle, not just the bowl.

Bottom Shape and Texture:

The shape and texture of the pan's bottom can also offer hints. Newer pans may have concave bottoms for better heat distribution. If the pan has a dimpled or hammered finish, it's likely a much younger model.

Gate Marks:

Gate marks are distinctive, sometimes raised slashes that run across the outer bottom of the pan. Gate-marked pans are almost certainly pre-1890 antiques.

Logo and Brand Indicators:

Some pans may have logos or brand indicators, which can help identify the manufacturer. For instance, modern-day Lodge pans feature an egg logo, while older Lodge pans might simply have the word "Lodge" written on them. Griswold pans were initially marked "Erie" due to their origin in Erie, Pennsylvania, but later changed their logo to Griswold and then "Wagner Ware."

Country of Origin:

After 1960, American-made pans were required to be stamped with "Made in USA" or similar markings. If your pan has embossed letters and numbers, it was likely cast after this period.

Other Details:

The bottom of the pan may also provide other details, such as model numbers, skillet designations (SK), griddle indicators (G), or Dutch oven abbreviations (DO). These letters are commonly found on vintage Lodge cast iron pieces.

Frequently asked questions