Uncovering The Secrets Of Cast Iron: Identifying The Elusive Cornbread Pan

Identifying an unmarked cast iron cornbread pan can be a challenging task, but with the right approach, you can uncover valuable information about its origins and age. Here's an introduction to guide you through the process:

First and foremost, it's important to understand that unmarked cast iron cookware was not uncommon, especially in the 18th and 19th centuries. Many small foundries of that era often produced pieces without maker's marks, possibly because they served a limited market or because their customers already knew the maker. Additionally, some manufacturers created unmarked versions of their products for sale in hardware and department stores, allowing them to maintain brand image and value for their main product lines.

When identifying an unmarked cast iron cornbread pan, there are several key aspects to consider:

1. Handle: Examine the handle shape, including the hole, contours, and any raised or incised numbers or markings. The handle design can provide valuable clues about the maker.

2. Heat Ring: Check the presence and design of a heat ring on the bottom of the pan. Some manufacturers, like Lodge, are known for their recessed heat rings with notches.

3. Pour Spouts: Take note of the number and design of pour spouts. Older pans often had larger spouts due to the limitations of manufacturing tools at the time.

4. Bottom Markings: Look for any markings, letters, or numbers on the bottom of the pan. These could be model numbers, diameter codes, or even part of a brand name.

5. Surface Texture: Inspect the inner and outer surfaces for textures or patterns. Some brands, like Wagner, are known for their spiral grooves, while others, like Griswold, have flat surfaces.

6. V-Shaped Ledge: Wagner pans often feature a distinctive v-shaped ledge between the bowl and the handle, which is a telltale sign.

7. Handle Shape: Pay attention to the overall shape of the handle. Griswold and Lodge, for example, can be differentiated by the direction of the ears and the handle shape.

8. Size and Weight: Consider the size and weight of the pan. Larger and heavier pans are generally older, as cast iron skillets tend to get better with time if properly maintained.

9. Brand Characteristics: Familiarize yourself with common cast iron brands and their characteristics. For instance, Griswold/Erie, Wagner, and Lodge are brands from the late 1800s and early 1900s.

10. Online Resources: Utilize online tools such as Google Images, antique websites, and cast iron collector forums to study marked pans and compare their features with your unmarked pan.

While it may be challenging to pinpoint the exact maker of your unmarked cast iron cornbread pan, the tips provided above will help you narrow down the possibilities and gain a better understanding of its origins and age. Happy hunting!

Check the handle shape

When identifying an unmarked cast iron cornbread pan, the handle shape is an important feature to consider. The handle is often integrated into the pan's body with a smooth finish, lacking screws or rivets. Some manufacturers, like Wagner, feature a distinct v-shaped ledge between the pan's bowl and the handle, which is a telltale sign.

Additionally, the rear side of the handle can provide clues. For instance, Wagner and Griswold pans have a triangular-shaped wedge, while others have a rounded shape. This wedge comfortably nestles in your palm, offering a different ergonomic feel from other brands.

The hole in the handle is another distinguishing factor. Birmingham Stove & Range (BSR) pans have handle hoops with a distinct dip towards the centre of the hole, which is absent in Wagner pans.

Furthermore, the overall shape of the handle can be indicative. Griswold pans from the 1930s to the early 1940s, also known as the "Iron Mountain" series, feature a unique handle shape with an untapered oval opening.

Examining the handle of your unmarked cast iron cornbread pan can provide valuable clues about its manufacturer and age.

Look for markings on the back

When identifying an unmarked cast-iron cornbread pan, it is important to look for markings on the back. These markings can be logos, letters, or numbers, and they can be embossed, recessed, or carved onto the pan. For example, older Lodge pans might just have the word "Lodge" written on them, or maybe a number. Griswold pans were initially marked "Erie" because the company was formed in Erie, Pennsylvania, but the logo later changed to Griswold and then Wagner Ware.

Some cast-iron pans were deliberately unmarked because they were sold directly to stores. For example, a pan intended for Woolworths wouldn't have had a Lodge or Wagner label on it. However, if you know the characteristics of the brand, you can still identify who made the pan.

If there are markings on the back of your pan, you can look them up online. It may be a fragment of a brand name or a number, and this could help you identify the manufacturer. You can also try using Google Images to study the distinctive features of marked cast-iron pans, so you can recognize those hints and tell-tale features even when they don't have a distinguishable brand name stamped on them.

If your pan has an embossed, recessed, or carved origin marker, it was likely made after 1960, as American-made pans had to stamp 'Made in the USA' in clear letters after this date.

Another feature to look out for is the heat ring. Some pans have recessed heating rings on their outer edges, which were intended to fit electric heating filaments. Other pans have extruded heat rings, or they might have three or four projecting nodes or notches. These nodes or notches enable the pan to sit on gas grills or electric heating plates without slipping off. Lodge pans commonly used between one and three heating notches at the bottom.

Finally, the handle of the pan can also provide clues as to its manufacturer. Older cast iron skillets have integrated handles that are part of the bowl with no screws or rivets and have a smooth finish. Wagner pans often have a little v-shaped ledge between the bowl and the handle, which is a dead giveaway because it's identical on marked and unmarked pans.

Compare to known examples online

Comparing your unmarked cast iron cornbread pan to known examples online can be a great way to identify its maker. Here are some tips to help you with your search:

• Examine the handle: The shape and design of the handle can provide clues about the pan's maker. Look for distinctive features such as a triangular-shaped wedge on the rear side of the handle, a flattened ledge between the bowl and the handle, or a distinct handle reinforcement rib and pad.
• Check the heat ring: The presence or absence of a heat ring, as well as its design, can be indicative of certain manufacturers. For example, Lodge pans commonly used between one and three heating notches at the bottom, while Griswold pans have extruded heat rings.
• Study the pour spouts: Older pans often had larger pour spouts due to the limitations of manufacturing tools at the time. They also typically had two pour spouts, while newer pans often have one.
• Inspect the inner surface: The inner surface of the pan can provide clues about the manufacturer. For instance, Wagners often have spiral grooves tooled onto the inner base, while Griswolds are flat, and Lodges are sometimes rough with a pebbly texture.
• Look for ghost markings: Some pans were manufactured for big-name department stores and then re-branded. Others had their original markings scraped off and were remarketed under the Wapak brand name. These pans often have ghost markings that can help identify their origin.
• Consider the overall shape and design: The shape and decorative details of the pan, particularly the handles, can provide clues about its maker. For example, Birmingham Stove & Range pans have triangular handles and extruding heat rings.
• Consult online resources: Websites such as Cast Iron Collector, Southern Cast Iron, and Reddit's r/castiron subreddit provide valuable information and discussions on identifying unmarked cast iron cookware. They offer guidance on distinctive features of specific brands and can help you compare your pan to known examples.

Check the pan's weight

One of the most important factors to consider when identifying an unmarked cast iron cornbread pan is its weight. Cast iron is a heavy material, and the weight of a cornbread pan can give you a good indication of its authenticity and quality. A true cast iron cornbread pan should feel heavy for its size, indicating that it is made of solid cast iron.

When comparing the weight of different cornbread pans, it is important to consider their size and design. A larger pan with more corn stick compartments will naturally weigh more than a smaller pan with fewer compartments. Additionally, some pans may have detachable legs or handles, which can add to their weight.

It is also worth noting that the weight of a cast iron cornbread pan can vary depending on its age and condition. Older pans may have built up layers of seasoning over time, which can add to their weight. On the other hand, pans that have not been properly maintained or have rusted may lose some weight due to corrosion.

If you are unable to handle the cornbread pan physically, you can try comparing its weight to that of similar pans of the same size and design. You can find the weight of many cast iron cornbread pans online, either on the manufacturer's website or in customer reviews. This can give you a rough idea of whether the pan you are looking at is within the expected weight range.

Remember that weight alone may not be enough to definitively identify an unmarked cast iron cornbread pan. Be sure to also consider other factors such as its construction, finish, and any damage or wear patterns. By examining multiple aspects of the pan, you can make a more informed decision about its authenticity and origin.

Look for a maker's mark

Makers' marks are often the only way to identify unmarked cast iron cornbread pans. These marks are usually small, unique figures that pattern makers carved into their work to identify themselves. Sometimes, these marks are obscured by carbon buildup, so it's worth checking for these carefully.

Some manufacturers, such as Griswold, placed their factory location on the bottom of the pan, for example, "Erie Pa." Wagner, on the other hand, was located in Sydney, Ohio, so its pans may be marked as such.

Other markings to look out for include patent data, size markings, stock numbers, and other numbers or markings. For example, the cornbread mold pictured in one source has only a "7S" mark on the back, possibly denoting that it is a seven-muffin plaque. These numbers are often unique to manufacturers and were impressed in promotional or second-quality pieces.

If you can't find a maker's mark, it may be worth comparing the shape of the pan to those of known manufacturers. For example, Griswold and Lodge made almost all of their corn stick pans with the ears pointing in the same direction, whereas other manufacturers' pans have ears that alternate in direction.

Frequently asked questions