How to Season a Cast-Iron Baking Mold . There is a case in which you may see a small raised number, letter, or group of letters on a pan. While makers marks have undergone continual change, each mark fits onto a timeline for dating. Other early makers were generally scattered around the Midwest near the natural resources that created cast iron. Typically, the only characteristics which distinguish these older pans are confined to molder's marks (usually the foundryman's initials), a decorative handle design, or the shape and style of the bail handle attachment ears. When you spot a cast iron skillet at the junkyard or flea market, it could be a … Rinse and dry thoroughly before applying a liberal coat of solid vegetable shortening to every nook and cranny. It is a neat Sugaro cactus design, too cool. Skillets: If heat ring, unbroken and inset, Ridge on bottom of skillet handle does not flatten out at sidewall of pan, Lids have indented dimples for basting drippers, Dutch oven lids also have pour spout "ears", Corn stick pans have alternating-direction cups, "curved M" shaped loop handles, and are usually marked only with numeral 7 and a letter or letters. Here are some unmarked pieces you're likely to see, and information on how to identify who made them and when. Some of the more intricate shapes in the molds result in the cornbread sticking inside the pan. Cornbread, corn muffins and cornbread sticks are all similar -- all are made with cornmeal, are baked in a pan with individual compartments and all pair well with everything from pinto beans to collard greens. This indicates you must refinish (re-season) your cast iron cornstick pan. The right cast iron skillet varies from chef to chef, but Thomas has a few favorites. An avid perennial gardener and old house owner, Laura Reynolds has had careers in teaching and juvenile justice. $24.95 + shipping . *Updated directions 2/16/2015* A manufacturer of cast-iron cookware often stamps its name in large text on the underside of the piece. Never dispose of a good old cast iron pan. Start with the Brand. Use the toothbrush to scour the salt into the corn dimples, adding salt as necessary for its scouring effect. Cornbread Cast Iron Skillet Molds Here is the top choice of other customers acquiring items related to cornbread cast iron skillet molds. Search patiently and get as much information about cast iron cookware as you can before dealing with an antique or collectible dealer who might want to buy it. I found this great pan at a thrift store and paid 50 cents for it. Cornbread is a Southern specialty, and the traditional way to bake it is in a cast-iron pan. It’s old, deceptively heavy, and not multi-functional at all, but it turns out the hottest, most irresistible little corn sticks.Corn bread made in a cast iron pan is downright delicious. Wed be happy to help you! A couple of manufacturers actually made the decision at some point to cast all of their pieces without inscribed trademarks, instead relying totally on the adhesive labels. Condition: Overall in good condition with expected signs of use given its age, including wear to the finish. For beginners and home cooks, she likes Lodge , a heritage brand that’s basically synonymous with cast iron. Enjoy! Corn Bread Skillet: 1967 to 1992. Griswold and Wagner are the two most sought-after brands of antique cast iron cookware, but many more companies made cast iron cookware, too. Or, if there are marked counterparts of identical design and dimensions, they may provide a clue.Gate marked bottoms are often an indication of late 18th or 19th century production, however, use of the technology continued into the 20th century on large format pieces like sugar kettles long after the majority of cookware manufacture had moved to side gating. Look for a maker's name and location. For more alternatives, look at our recomendations of Cornbread Cast Iron Skillet Molds or use the search box. Any patent dates should fall within the range of the maker's corporate identity. Sometimes, manufacturers marked their pans, but not their lids. Good cooks know that many of those same people spend good money trying to find pans that work as well as those in the back of their own cupboards. I used plenty of Crisco, and they washed easily, so I don't think the shortening was a problem. Collector groups have attempted, inductively, to fit skillets with these characteristics into the Lodge timeline. Co. That these characteristics describe a Blacklock skillet are conjecture, as no marked Blacklock skillets are known to exist. Small pour spouts (indicative of DISA-Matic automated molding) ¼" high size number above diameter in inches at 6 o'clock, e.g. The mark may not always correspond to the actual measurement of the piece. These were added to the mold at the time of the casting, and are known as "molder's marks" (as opposed to "maker's marks" which were incised). There may be more than one unknown maker of skillets sharing these characteristics. Rinse and dry thoroughly before applying a liberal coat of solid vegetable shortening to every nook and cranny. Answer + 22. Some of them actually enjoy collectible status. In all probability, only a collector or expert can decode them. Identifying old cast iron pans requires some time and effort. Apr 11, 2019 - Antique cast iron skillet identification is as complex as tracing DNA. Part of the allure of vintage cast iron, besides the fineness of the castings, are the unique trademarks and detail work the foundries of the past cast into each piece they produced. Pattern identifying marks incised at 6 o'clock or raised shift identifier on a small flat blob of metal above the size number (1940s-50s), Later, letters denoting pan type, e.g. ² Lodge founder Joseph Lodge was a partner in The Blacklock Foundry, predecessor to Lodge Mfg. Find any stock numbers. Reprint catalogs are available from American Culinary, successor company to Griswold and Wagner Ware, that can be used to identify pieces. 1967 and later examples have "MADE IN … Also learn the fascinating history of Wagner Manufacturing. HELP, how do I get rust off an old cast iron cornbread pan? (This pan can also be used to bake cookies, brownies, and many other delightful foods.) "NO.8" "10-5/8 INCHES"*. With the name and logo emblazoned on the bottom of the skillet, its origin can be traced and even dated. Most old pans, even painted and rusted, are reclaimable, and many cooks swear by them as the best cookware available. $44.99. Measurements: Putting a value on your pieces can be as easy as finding an identical piece at an antique mall or as involved as finding an expert to give you an appraisal. Cornbread has been a staple in the American diet since colonial days when corn was far more plentiful than wheat, which was typically imported from England. For instance, the skillet with lid pictured here is marked "8" but is actually 10 inches across. These numbers may refer to a catalog number. Description. Makers often mark pieces with numbers that correspond to size. Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. I already tried Easy Off and wanted to try Naval Jelly, but the Naval Jelly is caustic and cast iron is porous. 3. A charming pair of antique cornbread molds including one cast iron and one metal, in a rectangular shape featuring flanking handles, each with six individual depressed and molded sections. Here's how to begin to decide which cookware to keep (and use) and which to put in the rummage sale. Corn bread skillets were made in two sizes, marked 6CBS or 8CBS and Patent Pending, ¾" high size number, sometimes underlined, typically followed by pattern letter(s) or dots in various positions at 6 o'clock, Size number and pattern letters crudely formed, often askew from 6 o'clock position, Older examples often seen with number at 6:30 and pattern letter at 5:30 or with pattern letter below number, Skillets sizes 3,5,7 with letter S are reduced-size economy price skillets, ¾" high, neatly formed size number, typically followed by pattern letter(s) or dots at 6 o'clock, Pour spouts somewhat reduced in size over previous, indicative of early automated molding process, Pieces so-marked sold before 1954 likely labeled as Red Mountain; after, as Century, Some early automation period lids have tab handles, Small pour spouts (indicative of DISA-Matic automated molding), ¼" high size number above diameter in inches at 6 o'clock, e.g. Labels affixed to the fact, much of what 's known to collectors as `` unmarked '' cast corn... 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how to identify cast iron cornbread molds

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