Marianne Martinez
Cast iron pans are durable and can last for centuries, with some even becoming family heirlooms. They are made by pouring iron ore into a mould to create a single solid piece of cookware. This results in pans that are sturdy and long-lasting.
The markings on cast iron pans can tell you a lot about the pan's origins, including who made it, when it was made, and how old it is. Some pans have no markings at all, while others have logos, letters, or numbers.
Some pans have a gate mark, which is a raised slash on the bottom of the pan. This is a sign that the pan is vintage, as this casting technique was discontinued in 1890.
Other pans have a heat ring on the bottom, which was designed to lift the pan so it wouldn't touch a wood stove directly. This is another sign that the pan is antique.
Some pans have a Made in USA mark, which was used in the 1960s when trade requirements were tight and manufacturers had to mention the country of origin of all pieces produced.
Some pans have a manufacturer's logo, which can be cross-referenced with books such as The Book of Griswold & Wagner or The Book of Wagner & Griswold.
Other pans have letters or numbers, which can be searched for online to discover the origins of the pan. For example, pans with the marking ERIE were made by the Griswold Manufacturing Company in Pennsylvania in the late 1800s or early 1900s.
Unmarked pans can also be identified by their weight, texture, and shape. For example, newer pans tend to be heavier and have thicker walls and a pebbled surface.
| Characteristics | Values |
|---|---|
| Smooth surface | Older cast iron skillets |
| Rough surface | Newer cast iron skillets |
| Thicker walls | Newer cast iron skillets |
| Lighter weight | Older cast iron skillets |
| Heavier weight | Newer cast iron skillets |
| Gate mark | Pre-1890 |
| Heat ring | Antique |
| Maker's marks | Antique |
| Ghost marks | Wapak skillets |
| "Made in America" label | Not an antique |
| "Made in USA" mark | 1960s or later |
| Manufacturer's logo |
What You'll Learn
The significance of markings on cast iron pans
The markings on cast iron pans can be a combination of letters, numbers, symbols, or logos. They can be found on the bottom of the pan, the handle, or even inside the cooking surface. These markings are significant as they can help identify the manufacturer and provide information about the piece's features or origin.
For instance, the "710D" marking on a Lodge cast iron piece indicates that it is a heavy cover piece with a diameter of 7 inches, and the "D" stands for Dutch oven. Similarly, the iconic logo of Griswold Manufacturing Company, featuring a cross with "ERIE" inscribed at the centre, represents one of the most renowned manufacturers of cast iron cookware.
Cast iron pans also often have size numbers, which indicate the diameter of the pan. These numbers are not always directly correlated to the actual dimensions of the pan but instead may refer to the size of the "stove eye" or burner on a modern stove that the pan was designed to fit.
Additionally, some manufacturers use pattern numbers to identify the specific design or mold used during production, while others use model numbers to indicate variations within a particular pattern or series of pans.
Furthermore, small raised letters or numbers, known as "molder's marks," were added to the mold during casting to help identify the molder and track their work.
Lastly, some markings may be related to marketing strategies. For example, a Wagner skillet made to be sold in a specific store might not have the Wagner label but instead rely on its signature characteristics for brand identification.
In conclusion, the markings on cast iron pans can provide valuable insights into their manufacturer, age, origin, and value. They also allow collectors to identify rare or valuable pieces and determine their size for specific cooking needs.
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How to identify unmarked cast iron pans
Identifying unmarked cast iron pans can be a challenging task, but certain characteristics and resources can help determine their maker and age. Here are some tips on how to identify unmarked cast iron pans:
- Start with the Brand: Familiarize yourself with common cast iron brands and their characteristics, such as Cuisinart, Le Creuset, Griswold/Erie, Wagner, Lodge, and Krampouz. Some pans were deliberately left unmarked as they were sold directly to stores with no labels.
- Google Images: Utilize Google Images to study the distinctive features of marked cast iron pans. This will help you recognize similar features even on unmarked pans. Look for any slight markings, such as fragments of a brand name or numbers, which can provide valuable clues.
- Review Old Logos: Modern Lodge pans have an egg-logo, while older ones might simply have the word 'Lodge' or a number. Griswold pans were initially marked 'Erie' due to their origin in Erie, Pennsylvania, but later changed their logo to 'Griswold' and then to 'Wagner Ware'.
- Check for Provenance: After 1960, American-made pans were required to stamp 'Made in USA' clearly. Embossed, recessed, or carved letters and numbers indicate a later casting. Look for markings like 'SK' for skillet, 'G' for griddle, or 'DO' for Dutch oven, commonly found on vintage Lodge pieces.
- Inspect the Bottom: Cast iron pans have adjusted their designs over time to accommodate different cooking surfaces. Look for features like recessed heating rings, extruded heat rings, or projecting nodes/notches that prevent slipping. Lodge pans, for example, often used between one and three heating notches at the bottom.
- Inspect the Spout: Older pans tend to have bigger pour spouts due to less advanced tools, and they usually had two pour spouts compared to newer ones, which might have one.
- Look at the Handle: Older cast iron skillets have integrated handles with a smooth finish, while modern cast iron handles are often riveted, made of stainless steel, and may have a mini-handle. Inspect the shape and design of the handle, such as a triangular-shaped wedge or a flattened ledge between the bowl and handle.
- Reference Books: Books like 'The Book of Wagner & Griswold', 'The Book of Griswold & Wagner' (also known as the 'Red Book' and 'Blue Book', respectively), 'Early American Cast Iron Holloware' (the 'Gray Book'), and 'Griswold Muffin Pans' (the 'Yellow Book') offer valuable information and photographs for identification.
- Online Resources: Utilize online communities and websites dedicated to cast iron enthusiasts, such as Facebook groups, YouTube videos, and websites like 'The Cast Iron Collector', to seek advice and learn from other collectors and experts.
- Numbers and Letters: Size numbers are commonly found on vintage cast iron pieces, but they may not directly correlate to the diameter in inches. Letters after the numerals, such as "3B" or "8CX," are pattern letters that identify the working pattern used to create the pan. Small raised letters or numbers are molder's marks, added to the mold during casting to identify the foundryman or shift.
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The history of cast iron cookware
Cast iron cookware was first used in China, thousands of years ago. The first cast-iron wok was made around 200 BC during the Han dynasty in China. Cast iron was initially used to make tools and weapons. It was not widely used for cookware until around 200 BC. Diverse cultures across the world manufactured their own pans for everyday use, from Denmark to South Africa and beyond.
Cast iron cookware took off in Europe after 1707, when Abraham Darby patented his idea of creating sand-casting iron pots. This led to a large growth of all kinds of new cookware. The Dutch Oven became popular during the 16th Century in Europe, thanks to its ease of use and quick heating abilities. Many cast-iron pots made their way to the Americas following colonisation.
By the 20th century, cast iron cookware was found in most family homes. Popular manufacturers included Griswold (from 1865), Wagner (from 1891), and Blacklock Foundry (from 1896). The 20th century also saw the introduction and popularisation of enamel-coated cast-iron cookware.
Cast iron fell out of fashion in the 1960s and 1970s, as Teflon-coated aluminium non-stick cookware was introduced. This decline in the daily use of cast-iron cookware contributed to the closure of nearly all iron cookware manufacturers in the United States. However, cast iron has seen a resurgence in recent years, with celebrity chefs bringing renewed attention to traditional cooking methods.
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The value of antique cast iron skillets
Antique cast iron skillets are valued for their durability, craftsmanship, and unique designs. Here are some factors that contribute to their value:
Rarity and Age
The older and rarer a cast iron skillet is, the more valuable it becomes. Skillets from the 1700s, for example, are highly prized due to their crude and unique designs, such as kettle-like shapes with legs and spouts. Those made in the 1800s are also valuable, as they feature a mix of hand and machine construction, resulting in thinner and more portable designs. Skillets from the 1900s are less valuable due to their mass production and lack of unique features.
Brand and Manufacturer
Certain brands are renowned for their quality and are therefore more sought-after. Griswold, for instance, is considered the "cream of the crop" among vintage cast iron. Other notable brands include Wagner, Lodge, Wapak, and Vollrath. Skillets with maker's marks or logos from these companies tend to be more valuable. Additionally, skillets with store brand labels, such as those made for Sears Roebuck and Montgomery Ward, can also be valuable.
Condition
The condition of an antique cast iron skillet plays a crucial role in its value. Pieces in mint or like-new condition are the most valuable. While rusted pans can be restored, they generally have lower value. Skillets with significant damage, such as warping, cracks, pitting, or holes, are typically not suitable for cooking and have very low value.
Design and Features
The design and features of antique cast iron skillets can also impact their value. For example, skillets with two spouts and joint handles are often older and more valuable. The presence of burn marks, ghost marks (faded marks), and heavy, grooved handles can also indicate a skillet's age and value. Additionally, the shape of the skillet matters—deep, flat pans are often older and more precious, while fancy, arched shapes are newer and less valuable.
Size and Weight
The size and weight of antique cast iron skillets can affect their value. Smaller skillets, such as those with a diameter of 6 to 8 inches, are typically more desirable and can fetch higher prices. Heavier skillets are also generally preferred, as they indicate thicker and more durable construction.
Market Demand
The demand for vintage cast iron skillets in the market can influence their value. With the increasing interest in cast-iron cookware, vintage pieces are becoming harder to find, driving up their prices. However, it's important to be cautious of fakes, as the high demand has led to the emergence of counterfeit antique skillets.
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How to identify antique cast iron skillets
Antique cast iron skillets can be identified through a number of methods. Firstly, examining the bottom of the skillet for markings is a good place to start. Antique skillets often have a maker's mark, which can be used to identify the manufacturer. However, not all skillets are marked, so it may be necessary to look for other signs of ageing, such as rust or warping. The weight of the skillet can also be an indicator of its age, with antique skillets typically weighing between 4 and 12 lbs.
Another way to identify an antique cast iron skillet is to look at the spout. Older skillets often had two well-defined pouring spouts perpendicular to the handle, whereas newer skillets typically have a single spout. Additionally, the handle of an antique skillet is often integrated into the pan, with no screws or rivets.
If the skillet does have a maker's mark, this can be used to identify the manufacturer and approximate age of the skillet. For example, skillets made by Griswold Manufacturing between the 1870s and 1950s are often marked with the place of origin, 'Erie'. Wagner Manufacturing Co. skillets, on the other hand, are marked with the size number on the handle.
Some antique skillets may also have a 'gate mark', which is a long slash on the bottom of the skillet, indicating that it was produced prior to 1880. A 'heat ring' around the bottom rim of the skillet is another sign of an antique, as these were incorporated to lift the pan so it wouldn't touch a wood-burning stove directly.
Finally, if the skillet has no other markings, it may be possible to identify it by its shape, size, and other physical characteristics.
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Frequently asked questions
Cast iron pans can last for centuries, so it can be tricky to identify their age. One way is to look at the texture of the pan—older pans have a smoother and less pebbled surface than newer ones. You can also look for markings on the pan, such as a gate mark (a raised slash or scar on the bottom of the pan), which indicates that the pan is vintage and was made using an old casting technique in the 1800s.
Some common manufacturer logos and their meanings include:
- ERIE—this likely refers to the Griswold Manufacturing Company, which was established in Erie, Pennsylvania, and dates back to the late 1800s or early 1900s.
- Spider in a web with the word "ERIE" etched into the body of the spider—this is a rare and valuable skillet produced by the Griswold Manufacturing Company in 1906.
- Iron Mountain skillets with a distinctive handle, a pan number, a heat ring, and a four-digit product number—these were made by the Griswold Manufacturing Company in the 1940s.
- VICTOR skillets without the Griswold name—these were made by Griswold between 1890 and 1915.
- Pans with notches in the heat ring—these are Lodge skillets made as early as the 1930s.
- Pans with raised letters at the bottom and a handle with a number—these were made by the Blacklock Foundry, which later became the Lodge Manufacturing Company, in the late 1800s to early 1900s.
- Pans with an underlined number in the centre of the bottom—these were made by the Vollrath Manufacturing Company from the 1930s to 1940s.
- Pans with a ridge under the handle and a number—these were made by the Birmingham, Stove, and Range Company (BSR) from 1957 to 1993.
Unmarked cast iron pans were often manufactured for specific stores and didn't include the maker's label. You can identify these pans by studying the distinctive features of different brands, such as the shape of the handle, the contours of the top and bottom, the heat ring design, and the pour spouts.
There are several books that can help with cast iron identification, including:
- The Book of Griswold & Wagner, also known as "the blue book".
- The Book of Wagner & Griswold, also known as "the red book".
- Early American Cast Iron Holloware by John Tyler.
- Griswold Muffin Pans, also known as "the yellow book".
- A Cast Iron Journey by James P. Anderson.
There are also several Facebook groups dedicated to cast iron enthusiasts, where members are often willing to help identify pans, such as Cast Iron Enthusiasts and Cast Iron Cookware Identification. Websites like The Cast Iron Collector also provide detailed information on identifying different brands of cast iron pans.
A "ghost mark" is an almost invisible trademark on the bottom of a cast iron skillet that indicates a manufacturer other than the one claiming to have produced the pan. This could be because the original maker's name was not properly erased, or because the pan's mold was copied by another company. Ghost marks add to the value of the cast iron as they indicate a specific point in time.
