The Age Of Cast Iron: Uncovering The Secrets Of Your Pan's Past

Cast iron skillets are durable, with a lifespan of 150 years and beyond. They are also valuable, with antique skillets fetching prices ranging from similar to new to several thousand dollars. So how can you tell how old your cast iron skillet is?

Firstly, it's important to note that appearance and seasoning are not good indicators of age. Poorly kept skillets can look older than they are, while well-maintained pans can look newer. Instead, look at the texture and weight of the skillet. Older pans have a smoother and less pebbled surface, and thinner walls compared to newer pans. They also tend to be lighter.

Another way to determine the age of a cast iron skillet is to look for markings. Many skillets have markings that can be easily searched for online, revealing information about the manufacturer and date of production. Some skillets also have gate marks—a raised slash or scar on the bottom of the pan. These skillets are vintage, as the mark comes from an old casting technique used in the 1800s. Additionally, skillets manufactured in the 1960s often have a Made in USA mark due to tight trade requirements at the time.

If your skillet has a manufacturer's logo, you can cross-reference it with resources such as the Blue Book or Red Book, which contain valuable information and photographs to help identify cast iron pieces.

Check the weight and texture of the pan

When determining the age of a cast iron pan, one of the most important factors to consider is its weight and texture. Cast iron cookware is known for its heft, with the standard 12-inch skillet weighing in at around 8 pounds. The weight of a cast iron pan is directly related to its size, with smaller skillets weighing around 4 pounds and larger ones upwards of 12 pounds. While weight is a good indicator, it's not the only factor to consider when identifying an antique cast iron pan. The texture of the pan's surface can also provide valuable information about its age. A raw cast iron pan will have a dull black or dark grey colour and feel slightly rough to the touch. On the other hand, if the pan has been seasoned, it will be darker black and have a smoother texture.

In addition to weight and texture, there are several other factors that can help determine the age of a cast iron pan. One of the most reliable methods is to look for the manufacturer's logo or insignia on the bottom of the pan. These logos often changed over time, so comparing the logo on your pan to known examples from different time periods can help narrow down its age. For example, older Griswold pans have a larger 4-inch logo, while newer ones have a smaller 2-inch logo. Another factor to consider is the presence of a country of manufacture marking. If the pan is marked with "Made in USA", it was likely made after 1960. Additionally, the presence of rust can be an indicator of age, as real cast iron is prone to rusting.

Cast iron pans have a long history and have been manufactured by various companies over the years. Some of the most well-known manufacturers include Griswold Manufacturing, The Vollrath Company, Wagner Manufacturing, and Lodge Cast Iron. These companies have introduced different designs and innovations over the years, which can also help identify the age of a cast iron pan. For example, older pans may have a simple "ERIE" logo, referring to the location of the Griswold factory in Erie, Pennsylvania, while newer pans may have the now-famous cross and circle design containing the word "Griswold". Additionally, the presence of a heat ring around the edge of the pan's bottom can be an indicator of age, as this feature was introduced in the late 1800s to early 1900s.

In summary, determining the age of a cast iron pan requires a combination of factors, including weight, texture, manufacturer logos, country of manufacture markings, and the presence of rust. By carefully examining these details and comparing them to known examples, you can get a good idea of the age and value of your cast iron pan.

Look for markings, logos, or numbers

When trying to determine the age of a cast iron pan, markings, logos, or numbers can be a great indicator. The maker's logo is usually found on the bottom of the pan and can be used to identify the manufacturer. Some manufacturers, such as Griswold Manufacturing Co., Wagner Manufacturing Co., and Vollrath Manufacturing Co., changed their logos over time, so comparing the logo on your pan to others of the same brand can help give you an idea of when it was made. For example, the Wagner Manufacturing Co. added "Made in USA" to their logos in the mid-1960s, so if your pan has their logo without this addition, it is likely older than 1960.

Numbers on cast iron pans can refer to a few different things. The most common is the size number, which is a large numeral found on the top of the handle or the bottom of the pan. Despite what one might assume, this number does not indicate the diameter of the pan in inches. Instead, it refers to the size of the "stove eye" or burner on a wood-burning stove that the pan was designed to be used with. Different brands of stoves had different-sized stove eyes, so pans were produced in various sizes to fit them. Even after the switch to gas-fired and electric stoves, cast iron pans continued to be manufactured in these same sizes.

Numbers can also refer to pattern letters or numbers. Each foundry used patterns or moulds to create their pans, and these patterns would sometimes be altered over time. To keep track of which pattern was used for which pan, foundries would stamp a letter or number onto the pan. These pattern letters or numbers do not indicate the order in which the patterns were used, nor do they indicate any kind of superiority between patterns. They are simply a way to identify which pattern was used to make a particular pan.

Some pans also feature small raised letters or numbers, known as "moulder's marks". These were added to the mould at the time of casting and helped to identify whose work was not up to standard, as foundrymen were usually paid by the piece. Letters tend to indicate a moulder, while numbers are more likely to be a foundry shift identifier.

Finally, some pans feature dimensional descriptions, such as "10 5/8 IN." or "6-1/2 Inch Skillet". These were introduced in the 1950s by some manufacturers in addition to, or instead of, the traditional size numbers.

Examine the handle

The handle of a cast-iron pan can provide several clues as to its maker and age. Robert Kellermann, a descendant of Joseph Lodge, founder of Lodge Cast Iron, advises that the first thing to look at is the handle. Here are some things to look out for:

Handle Hole

The presence and shape of a hole in the handle can be a useful indicator. Older cast-iron pans often have a teardrop-shaped hole, while newer pans may have a helper handle or tab design.

Contours

Examine the contours of the top and bottom of the handle. Wagner pans, for example, often have a little v-shaped ledge between the bowl and the handle, which is a dead giveaway.

Numbers and Letters

Numbers and letters on the handle can provide important clues. Wagner pans typically have their number and letter (e.g. 3, S, or H) written on the handle, repeated at the front and back. Lodge pans from 1900 to 1930 often feature embossed numbers, while other brands may have recessed numbers.

General Markings

Look for any other markings on the handle, such as raised or incised numbers or letters. The typeface used could be a giveaway or at least provide a hint as to the maker.

Smooth Finish

Older cast-iron skillets typically have integrated handles that are part of the bowl, with no screws or rivets, and a smooth finish. In contrast, modern cast-iron pans often have handles that are riveted on and may have grooves for silicone grips.

Shape

The shape of the handle can also be indicative of the maker. Wagner and Griswold pans, for instance, have a triangular-shaped wedge on the rear side of the handle, which nestles in the palm, while other brands may have a rounded shape.

Heat Rings

The presence and type of heat ring can also be a clue. Lodge pans commonly used between one and three heating notches at the bottom, while Griswold pans have extruded heat rings.

Gate Marks

If there are no other markings on the pan, look for a gate mark, which is a distinctive, sometimes raised, slash across the outer bottom of the pan. Gate marks are almost always found on pre-1890 pans.

Country of Origin

If the pan is marked with a country of origin (e.g. "Made in USA"), it was likely made after 1960, as this was when such markings became mandatory.

Weight

While not directly related to the handle, the weight of the pan can also be a clue. Cast-iron skillets should feel quite heavy, typically ranging from 4 to 12 lbs, with the weight scaling up or down depending on the size of the skillet.

Check the bottom of the pan for a gate mark

Gate marks are an important indicator of the age of a cast iron pan. In the 1800s, cast iron was poured into a sand mould through a line at the bottom of the mould, which left a line or a gate mark on the iron once it hardened. This method of pouring iron through the bottom of the mould is known as gate-mark casting.

Gate marking was phased out as technology improved, and lip injection was introduced. In this new method, the opening through which the liquid iron was poured into the mould was on the lip of the pan, which was then ground down to create a smooth surface.

Therefore, if you find a gate mark on the bottom of your cast iron pan, it is likely that the pan was manufactured in the 1800s or the early 1900s. Gate marks are often found on pans manufactured by small foundries in the 18th and 19th centuries, and the technology continued to be used into the 20th century for large-format pieces like sugar kettles.

However, it is important to note that the presence of a gate mark does not always indicate the exact age of the pan, as some manufacturers continued to use this method into the 20th century.

Compare the pan to reference books or online resources

Comparing your cast iron pan to reference books or online resources can be a great way to identify its age and manufacturer. Here are some tips on how to do that:

• Consult Collector's Guidebooks: Guidebooks such as the Blue and Red Books can be invaluable tools for identifying cast iron pans. These books contain detailed information and photographs that can help you identify the manufacturer, age, and value of your pan. The Blue Book, or "The Book of Griswold & Wagner", covers pieces from brands like Griswold, Wagner, Wapak, and Favorite. The Red Book, or "The Book of Wagner & Griswold", includes information on Lodge, Vollrath, Excelsior, and Martin cast iron in addition to Wagner and Griswold.
• Online Resources and Communities: The internet is a vast resource for identifying cast iron pans. Websites like The Cast Iron Collector offer detailed information on identifying brands such as Birmingham Stove & Range, Vollrath, Lodge, Griswold, and Wagner. Social media platforms, particularly Facebook, host numerous groups dedicated to cast iron enthusiasts, collectors, and experts. These groups provide a space to seek advice and share knowledge about cast iron identification, restoration, and history. Examples of such groups include Cast Iron Community, Cast Iron Cookware Identification, and Griswold, Lodge, and Wagner Cast Iron.
• Logo and Markings: The logo and markings on your cast iron pan can provide crucial clues about its manufacturer and age. Pay attention to the size, shape, and style of the logo, as well as any numbers, letters, or symbols accompanying it. For instance, the presence of the 'Made in USA' stamp indicates that the pan was produced after the 1960s when country-of-origin labels became mandatory. Additionally, certain brands are known for their unique logo designs, such as Griswold's ERIE skillets with italicized lettering and Wagner skillets featuring the Wagner Ware logo with the location ("Sidney -O").
• Handle Design: The design of the handle can also offer insights into the age and manufacturer of your cast iron pan. Examine the shape of the handle, the presence of a hole, and the contours of the top and bottom. Older pans often had more distinct, tapered handles, while newer models may have longer and more curved handles. Additionally, the presence of a helper handle or tab design can be indicative of certain manufacturers.
• Heat Ring and Notches: The heat ring, a raised rim on the bottom of the pan, can provide information about the age and compatibility of your cast iron pan. Older pans may have a heat ring to fit specific stoves, such as wood stoves commonly used in the 1800s and 1900s. Notches on the heat ring, often at the 9, 12, and 3 o'clock positions, were used for fitting the pan onto stoves and can help date the pan to a specific time period.
• Weight and Texture: The weight and texture of your cast iron pan can also provide clues about its age. Older pans, particularly those crafted before the 1950s, tend to be thinner and lighter due to the manufacturing process that involved hand-pouring and polishing. Newer pans are often heavier with a pebbled texture due to the shift towards mass production and the omission of the polishing step.

Frequently asked questions