The Versatile Cast Iron Pan: Understanding The 3-Notch Design

A 3-notch cast iron pan is a type of skillet that features three notches or projecting nodes on its bottom. These notches are designed to fit the grates of gas ranges perfectly, preventing the pan from slipping off. Such pans were commonly produced by Lodge, a cast iron brand that started in the 1920s. Lodge skillets with three notches are estimated to be from the 1940s to the 1960s.

The purpose of the three notches

The three notches on the bottom of a cast-iron pan are called heating notches or a heat ring. They are designed to ensure the pan sits securely on different types of cooktops, such as gas grills or electric heating plates, without slipping off. The notches also help the pan fit the grates of a gas range perfectly.

Cast iron pans with three notches are commonly associated with the brand Lodge. Lodge skillets with three notches were likely manufactured between the 1940s and 1965. However, it is worth noting that the presence or absence of certain identifying marks, such as a "6 o'clock pattern," can help narrow down the production period further.

The number of notches on a cast-iron pan can vary, with some Lodge pans featuring between one and three notches. These notches are designed to accommodate the evolution of cooktops over the centuries, from stone hearths and log fires to modern gas ranges and electric heating plates.

In addition to the notches, other markings on the pan, such as numbers or letters, can provide further clues about its brand, age, and provenance. For example, certain numbers might correspond to the gas numbers on a cooker or indicate the diameter of the pan.

How to identify unmarked cast iron pans

Identifying unmarked cast iron pans can be challenging, but certain characteristics can help determine their maker and age. Here are some tips on how to identify unmarked cast iron pans:

• Start with the Brand: Familiarise yourself with common cast iron brands and their characteristics. For example, Cuisinart and Le Creuset are known for their bright, vibrant colours, while Griswold/Erie, Wagner, and Lodge are brands from the late 1800s to early 1900s. Some pans were also left unmarked as they were sold directly to stores without labels.
• Study Marked Pans: Use Google Images to study the distinctive features of marked cast iron pans. This will help you recognise similar features in unmarked pans, even without distinguishable brand names.
• 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 'Wagner Ware'.
• Check for Provenance: Look for origin markers, which might be embossed, recessed, or carved onto the pan. After 1960, American-made pans were required to stamp 'Made in USA' clearly.
• Inspect the Bottom: Cast iron pans have adjusted their designs over time to suit different cooking surfaces. Some pans have recessed heating rings, while others have extruded heat rings or projecting nodes/notches. 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 pans, which often have one.
• Look at the Inner Surface: Different brands have distinct inner surfaces. Wagners often have spiral grooves tooled onto the inner base, while Griswolds are flat, and Lodges sometimes have a pebbly texture.
• Examine the Handle: Older cast iron skillets typically have integrated handles that are part of the bowl with no screws or rivets and a smooth finish. Modern cast iron handles, on the other hand, may be riveted, made of stainless steel, and grooved for silicone grips.
• Consult Reference Books: Books like 'The Book of Wagner & Griswold', 'The Book of Griswold & Wagner', and 'A Cast Iron Journey' provide valuable information and photographs for identifying cast iron pans from multiple makers.
• Look into the Numbers: Almost all pans have letters or numbers at the bottom, which may refer to the diameter, year and place of manufacture, or the pan model. For example, Wagners have their number and letter on the handle, repeated at the front and back, while Griswolds sometimes have italicised four-digit codes on the back.
• Hunt for Ghosts: Some pans were manufactured for big-name department stores and rebranded, while others were trademarked pans that were scraped and remarketed under the Wapak brand name. These 'knock-offs' are prized for their original quality and collectors' value.

How to restore old cast iron pans

A 3-notch cast iron pan is likely a Lodge pan from between the 1940s and the 1960s. These pans are highly sought after and can be restored to their former glory with a bit of work. Here is a guide on how to restore old cast iron pans:

Step 1: Remove Encrusted Buildup

There are two main ways to do this. The first is to use an oven cleaner, spraying it onto the pan and allowing it to set before washing it off with water. This method may require repeated applications. The second method involves making a lye bath. For this, you will need two heavy-duty plastic trash cans with lids, a third container for rinsing, chemical-resistant gloves, and safety goggles. Lye is caustic, so it is important to take safety precautions such as wearing full clothing, gloves, and goggles, and working outdoors. To make the lye bath, measure water into one trash can in five-gallon increments, then add one pound of lye crystals to the water, stirring to dissolve. Always add the lye to the water, not the other way around, to avoid a dangerous chemical reaction. Gently lower the pans into the bath and let them soak. It may take a few days to several weeks for the lye to soften and dissolve the buildup, so check the pans periodically. Use a soft plastic scrub brush or sponge to wipe away the buildup. If some areas are still encrusted, return the pan to the lye bath for a few more days. Avoid using abrasive metal scrubbers, wire brushes, or coarse scouring pads, as these will scratch the pan's surface. Once the pans are sufficiently soaked, rinse them thoroughly in clean water and dry them completely.

Step 2: Neutralize and Remove Rust

To neutralize any remaining lye on the pan, mix a solution of one part distilled vinegar and one part water, and soak the pan in it for 30 minutes. The vinegar will also help remove any rust that has formed due to oxygen exposure. If there are patches of buildup remaining, scrub them with superfine steel wool and return the pan to the vinegar bath for 15-20 minutes. Finally, rinse the pan with clear water and dry it thoroughly.

Step 3: Season the Pan

Seasoning a cast iron pan involves sealing the surface with a food-grade oil coating, such as flaxseed oil. Start by placing the pan in an oven set to 200 degrees Fahrenheit for 10 minutes. Remove the pan from the oven and use a paper towel or clean rag to rub a thin coat of oil on the hot pan, coating the entire surface, including the handle. Wipe away most of the remaining oil, leaving just a thin coat. Increase the oven temperature to 500 degrees Fahrenheit and return the oiled pan, upside down, to the oven for an hour. After an hour, turn off the oven but allow the pan to cool inside. Repeat this seasoning process three to five times before using the pan for cooking.

Step 4: Maintenance

To preserve your newly seasoned pan, avoid using soap when washing, as it will remove the polymer coating. Simply rinse the pan with hot water and use a non-abrasive scrub sponge. Be sure to dry the pan immediately after washing. You may need to reapply flaxseed oil if the seasoned surface starts to dull and foods begin to stick. Additionally, never heat the pan for prolonged periods without anything in it, and avoid cooking acidic foods like tomatoes for extended periods, as they may react with the iron and affect the flavor of your food.

How to cook on a gas range with a cast iron pan

A 3-notch cast iron pan is a Lodge skillet manufactured between the 1930s and 1950s. Now, here's how to cook on a gas range with a cast iron pan:

Using a Cast Iron Pan on a Gas Range

Cast iron pans are great for gas stoves as they can withstand high temperatures (up to 650˚ F). Gas stoves heat up quickly and are very responsive to adjustments in heat. The flame also provides visual cues to help you adjust the temperature. However, compared to electric and induction cooktops, gas ranges tend to heat cookware a little more unevenly.

Choosing the Right Burner

To ensure even heating, choose a burner that is closest in size to your cast iron pan. If your cast iron pan has a lid, using it can help your cookware preheat more quickly.

Preheating

Cast iron pans should be preheated for 3-5 minutes on medium-low heat to prevent thermal shock, which can damage the cookware. To test if your pan is ready, splash a few drops of water on it. If the water dances when it hits the pan, you're good to go. If the pan is too hot, the droplets will evaporate quickly, or the oil in the pan will start to smoke.

Adjusting the Temperature

Cast iron has great heat retention, so after preheating, you may need to turn down the heat. You can control the temperature by adjusting the stove's settings and moving your cookware closer to or further from the heat source.

Cooking Tips

• Avoid sliding your cast iron pan from one burner to another, as this could scratch the stove's surface. Instead, gently pick it up and set it down.
• Cast iron pans are heavy, so avoid tossing vegetables while sautéing.
• Cast iron is pretty easy to clean. Just remember to season it after every cleaning.

The history of cast iron pans

In the 18th and 19th centuries, cast iron cookware experienced a boom in popularity. Cast iron pots and pans were so highly valued that Adam Smith, in his book "The Wealth of Nations," claimed they were worth more than gold. This was due to their durability, heat retention, and ability to maintain high temperatures for extended periods. Most American households had at least one cast iron cooking pan during the first half of the 20th century.

However, cast iron fell out of favour in the 1960s and 1970s with the introduction of Teflon-coated aluminium non-stick cookware. The rise of new materials like aluminium contributed to the decline of cast iron, and by the end of the 20th century, non-stick skillets had become more common than cast iron in most homes.

Despite this, cast iron has seen a resurgence in recent years. Health concerns about the potential toxic fumes emitted by non-stick coated pans have led many cooks to return to cast iron. Additionally, cast iron's durability, longevity, and visual appeal have contributed to its growing popularity. Today, cast iron cookware is once again valued for its heat retention, non-stick surface when properly seasoned, and ability to withstand extremely high temperatures.

Frequently asked questions