Unearthing Vintage Cast Iron: Secrets To Spotting Quality

Cast iron pans are a versatile workhorse in the kitchen, and vintage cast iron is highly sought after by collectors. But how can you tell if an old cast-iron pan is any good? Firstly, check for cracks by running your fingertips over the surface and doing a visual inspection with a flashlight. A cracked pan is unsafe to use and cannot be restored. You should also look out for chipping and pitting, which can reduce the value of the pan and affect its performance. Heat damage is another common issue, often caused by using fire to clean the pan. To identify heat damage, look for a red or pink hue and use a straightedge on the bottom of the pan or place it on a level table to check for wobbling or spinning. Vintage cast iron should also feel heavy, with a standard 12-inch skillet weighing around 8 lbs. Check the bottom of the pan for a manufacturer's logo and stock number, and don't forget to inspect the handle – it should be all one piece with no seams or screws. A raw cast iron pan will have a dull black/dark grey colour and feel slightly rough, while a seasoned pan will be darker and smoother.

Check the weight of the pan

When it comes to cast iron pans, weight is an important factor to consider. Not only does it affect the pan's performance, but also your comfort in handling it regularly. Cast iron skillets typically weigh between 4 and 12 pounds, with the average 12-inch skillet weighing around 8 pounds. The weight varies depending on the size, with larger skillets weighing more.

The weight of a cast iron skillet is influenced by two main factors: the thickness of the material and the design of the handle. Thicker skillets tend to retain heat better, distribute heat more evenly, and are less likely to warp. However, they also take longer to heat up and can be more challenging to handle due to their weight. On the other hand, thinner skillets heat up faster and are easier to manoeuvre, but may not retain heat as effectively and are more prone to warping.

When considering the weight of a cast iron skillet, it's important to think about your intended use. If you plan to use the skillet for searing meats or cooking dishes that require even heat distribution, a heavier skillet may be preferable. However, if you prioritise ease of handling and quick heating, a lighter skillet might be a better option.

Additionally, the handle design plays a significant role in the overall weight of the skillet. Longer handles increase the weight and provide better leverage when lifting the pan. Shorter handles reduce weight but may make it more difficult to grip and manoeuvre the skillet.

It's worth noting that the weight of a cast iron skillet is just one aspect to consider when evaluating its quality. Other factors, such as the thickness, handle design, and overall condition, also contribute to the performance and value of the skillet.

When shopping for a cast iron skillet, it's advisable to handle it and get a sense of its weight to ensure it aligns with your preferences and intended usage.

Examine the bottom of the pan for a manufacturer logo

When shopping for vintage cast iron, it's important to examine the bottom of the pan for a manufacturer logo. This can help you identify the maker and assess the quality and value of the piece. Here are some tips on how to examine the bottom of a pan for a manufacturer logo:

First, use a flashlight to inspect the bottom of the pan thoroughly. The logo or markings may be faint or covered in rust, so a good light source is essential. Look for any numbers, letters, or symbols that could be part of a logo or trademark. These markings are often found on the bottom of the pan, but they may also be located on the handle or under the handle, so be sure to check those areas as well.

Some manufacturers used simple words or names as their logo, such as "ERIE" for Griswold Manufacturing Co. or "VOLLRATH WARE" for Vollrath Manufacturing Co. Others used symbols or icons, like the cross in a circle containing the word "GRISWOLD" for Griswold Manufacturing Co., or the wired coils symbolizing induction cookware. If you're having trouble identifying the logo, consider consulting collector's guidebooks or online forums where experts can help you decipher the markings.

Keep in mind that some pans may not have a logo at all, especially older pieces. In some cases, the logo may have been removed through wear, previous restorations, or intentional removal by the original manufacturer. If you can't find any markings, don't worry; this doesn't necessarily mean the pan is less valuable. The shape, weight, and other distinctive features can also help identify the manufacturer.

Additionally, the presence of a heat ring around the edge of the bottom of the pan can be a clue to its age and origin. A heat ring is a raised ring of metal around the edge of the pan's cooking surface, and it may be in one piece or have notches. This feature was used by several manufacturers, including Griswold and Wagner, and its presence can help narrow down the possible makers of your pan.

Finally, if you're unable to identify the manufacturer through the logo or other markings, you can try posting pictures of the pan in online forums or collector's groups. These communities are passionate about vintage cast iron and often have extensive knowledge that can help you identify your piece.

Check for rust

Rust is a common issue with cast iron pans, but it's also easy to fix. If you're shopping for vintage cast iron, don't be afraid of a little rust. In fact, seasoned collectors often seek out the rustiest pieces because they're cheaper than pristine pans.

If you're unsure whether a pan is real cast iron, the presence of rust is a good indicator of authenticity. Cast iron easily rusts, so if you see orange or red rusting, the pan is likely genuine.

To refurbish a rusty cast iron pan, start by scouring the rusty sections with steel wool or a specialised rust eraser. Then, wash the pan with warm, soapy water. This step may remove some of the seasoning, but that's okay, as you'll be re-seasoning the pan. Dry the pan thoroughly, either with a paper towel or by placing it on the stovetop on low heat for a few minutes.

Next, add a thin layer of cooking oil to the pan's surface. Preheat your oven to between 450 and 500 degrees Fahrenheit. Place aluminium foil on the bottom rack to catch any oil drips, and put your pan upside down on the centre rack. Bake for an hour, then turn off the heat and let the pan cool in the oven.

If you're dealing with more serious rust, you may need to remove the layers of seasoning entirely before re-seasoning the pan. One way to do this is with a vinegar soak. Mix equal parts water and distilled white vinegar in a bucket or deep foil pan, and submerge the entire pan—handle included. Check the pan every 15 minutes, removing it from the solution once the rust easily flakes away. This can take anywhere from one hour to eight hours. Be sure to remove the pan from the solution as soon as the rust is gone, as the vinegar can start to eat away at the original cast surface if left too long.

After the vinegar soak, scrub and wash the pan thoroughly, then dry it completely. Now you're ready to re-season the pan. Preheat the oven to 500 degrees Fahrenheit. Wipe a thin layer of neutral cooking oil, such as vegetable oil, all over the pan, inside and out. Buff any excess oil, then place the pan upside down in the oven, with foil or a baking sheet on the bottom rack. Turn off the heat after an hour, and let the pan cool in the oven overnight, or for at least 45 minutes.

Examine the handle

When examining the handle of a cast iron pan to determine its authenticity, there are a few key things to look out for. Firstly, check if the handle is attached with screws. Real cast iron pans typically have handles that are seamlessly integrated into the original iron mould, with no seams or screws. Handles that are screwed on are usually indicative of a lower-quality piece that may not be authentic cast iron. The seamless handle is a safety feature as well, as a screwed-on handle on such a heavy piece of cookware would be a weak point and potentially dangerous.

Additionally, the handle of a cast iron pan should have a distinct shape and design that is unique to the brand or manufacturer. Pay close attention to the shape of the handle, as well as the presence of any pour spouts or other distinguishing features. This can be helpful in identifying the maker and determining the authenticity of the pan.

Another telltale sign of a genuine cast iron pan is the weight. Cast iron is known for its substantial weight, so if the pan feels lightweight, it is likely not made of cast iron. A true cast iron pan will have a thick bottom and sides, contributing to its overall heft.

It is also important to inspect the surface of the handle. A real cast iron pan will have a handle that is made of the same material as the rest of the pan, resulting in a uniform appearance. The handle should have a dull black or dark grey colour and may feel slightly rough to the touch due to the natural texture of cast iron.

Furthermore, some cast iron pans may have markings or stamps on the handle that indicate the manufacturer, brand name, size, or other relevant information. These markings can be used to cross-reference and identify the pan.

Check the surface of the pan

When checking the surface of a cast-iron pan, the first thing to look for is its smoothness. Antique cast-iron pans were hand-poured into sand moulds, which gave the maker more control over the final product. The cast iron was then ground down with a stone to create a smooth and flat surface. This is a key indicator of an antique pan, as modern cast-iron pans have a deliberately pebbly or sandpapery texture.

The surface of a raw cast-iron pan will have a dull black/dark grey colour and feel slightly rough to the touch. If the pan still has some seasoning, it will be darker black and smooth.

When examining the surface, also check for cracks, chips, and pits. Cracked pans cannot be restored or used safely, so these should be avoided. A small chip may reduce the value of the pan but it may still be usable. Pitting may be a result of previous rust and restoration, and it can prevent the pan from accepting seasoning.

Check the colour of the pan for signs of heat damage. People often use fire to clean cast-iron, but extreme heat can cause thermal shock, warping the pan, making it more brittle, and changing the composition of the iron so that it refuses to keep a good seasoning. A red or pink hue indicates that the pan has been exposed to fire.

Finally, check the finishing. A little rust or old seasoning is normal and can be removed so that the pan can be re-seasoned. However, make sure that any rust has an orange tint, as a dark, dull red to mahogany tint indicates heat damage.

Frequently asked questions