Nice score. The one I have is from Lodge so no history in that, just a little etching that says "help us" in it. Probably from the 'slave' labor from Bangladesh who made it for them.
just a little etching that says "help us"
Seriously?!
I first remember seeing the Lodge brand in stores around 1990 IIRC. They may have been around way before, IDK.
The pores in the iron are much smaller in the old US made cast iron pans. I bought some modern cast iron for an ex years ago, the cooking surface was unusually rough much like 80 grit sandpaper. Oiled them up and cooked them in the oven but still a pretty rough surface after seasoning. They felt a bit lighter than the old same size pans too. I formed an opinion then that old American cast iron from yard sales and estate sales were better than the new stuff - as long as they weren't warped from overheating.
Lodge has been around since 1896. They still manufacture in the US. I have a nice collection of Wagner, ASW and Griswold pans, but my favorite pan, especially for eggs, is a 1920's Lodge. It's a bit thicker and holds heat better than the thin and pretty pans.
I love mine, whatever brand they are. I might update this comment later after dinner I'll see if I can find a brand name on mine.
Yeah mine had rippling if you will. But over the years I've managed to remove all of that. I'm not sure exactly how but I guess that's why I get constipated a lot because I'm eating half of my casty 😮
I prefer them over all other pans I've had. Guess I won't be buying a glass top stove anytime soon.
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