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Mystery pan..


vtfireman85

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I think it is a pre 60’s Wagner, that based solely on this website and photograph. Figured for 10 bucks how far wrong could i go? I will clean it up and re-season, will post pictures of after as well. I don’t know about the “P” mark on the handle however. 

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wow had no idea they had such a following, i just use them, slap some bacon grease in there and go to cookin - best thing to use over gas stove/flame heat and frying about anything - specially if you want some crusty taters to go with your fried fish!

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2 minutes ago, searcyfarms said:

wow had no idea they had such a following, i just use them, slap some bacon grease in there and go to cookin - best thing to use over gas stove/flame heat and frying about anything - specially if you want some crusty taters to go with your fried fish!

Yeah, i am after a Griswold  10”-14” or several 😁. My grandparents had one, I think my aunt has it now. I have their 10” lodge. I also want a 12” deep fryer pan preferably Griswold. I came upon this on CL and as I needed to drop my daughter off this morning at daycare i made a detour. 

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I’d say you are correct. Not all companies marked things well for some reason. This is a 12” I picked up last year, cleaned and re-seasoned. Last pic is “before”

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Just another tool to make my hamburgers when the pellet grill is buried under the snow.

Sorry it ain't purty, it's used every day

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that's a good pan vt. In an attempt to avoid confusion I'll mention that the cast in numbers don't correspond with the later measurements on the bottom of the pan. At least not directly. A number 12 will be much larger than one marked 12" on the bottom. As a fellow pan collector happy hunting to all. The older ones are much better than the new remelted mystery metal ones made today.

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17 minutes ago, sandhiller said:

Just another tool to make my hamburgers when the pellet grill is buried under the snow.

Sorry it ain't purty, it's used every day

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Send it east, ill toss it in the tub with the rest of them, i just put it and a rancid smelling and tasting Dutch oven in a Sodium Hydroxide bath, as per @Sledgehammer recommendations. 

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59 minutes ago, vtfireman85 said:

Send it east, ill toss it in the tub with the rest of them, i just put it and a rancid smelling and tasting Dutch oven in a Sodium Hydroxide bath, as per @Sledgehammer recommendations. 

Thanks for the offer.

Gonna have to let it cool down afore I give it to UPS😂

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2 hours ago, vtfireman85 said:

Send it east, ill toss it in the tub with the rest of them, i just put it and a rancid smelling and tasting Dutch oven in a Sodium Hydroxide bath, as per @Sledgehammer recommendations. 

Same thing I used on the one pictured above before seasoning. Otherwise known as pure Lye. Just remember that you always add lye to water and never add water to lye. It can react badly. 

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46 minutes ago, Sledgehammer said:

Same thing I used on the one pictured above before seasoning. Otherwise known as pure Lye. Just remember that you always add lye to water and never add water to lye. It can react badly. 

Everything i needed to know about life I learned from Fight Club. 

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3 minutes ago, vtfireman85 said:

Everything i needed to know about life I learned from Fight Club. 

And you just broke the first rule….

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2 hours ago, Sledgehammer said:

And you just broke the first rule….

and the second….
I am a rule breaker, good thing there are none. 

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I can't get the new ones to season, no matter what I try.  Bacon, sausage grease, butter, still don't get seasoned like they should. Any tips?

Luckily I have a few old ones of Mom's.  They're slick as glass, probably haven't seen soap or water in decades.  Or maybe never.

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9 minutes ago, TN Hillbilly said:

I can't get the new ones to season, no matter what I try.  Bacon, sausage grease, butter, still don't get seasoned like they should. Any tips?

Luckily I have a few old ones of Mom's.  They're slick as glass, probably haven't seen soap or water in decades.  Or maybe never.

I dont cook on cast a lot but I know the newer pans are a rougher cast than the older ones. That affects the seasoning. I just seasoned a camp chef Dutch Oven that was supposedly seasoned from the factory. I didn’t like the coating so I did it over. I use Crisbee puck. Warm the cast. Wipe it on (cover completely with towel) and bake at 425-450° for 30-45 min. Do this process three times. That company makes lots of cast seasoning products. Can be found on Amazon among other places. It will make a smooth pan reflect light 😊
 

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11 hours ago, Sledgehammer said:

I dont cook on cast a lot but I know the newer pans are a rougher cast than the older ones. That affects the seasoning. I just seasoned a camp chef Dutch Oven that was supposedly seasoned from the factory. I didn’t like the coating so I did it over. I use Crisbee puck. Warm the cast. Wipe it on (cover completely with towel) and bake at 425-450° for 30-45 min. Do this process three times. That company makes lots of cast seasoning products. Can be found on Amazon among other places. It will make a smooth pan reflect light 😊
 

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That looks good.  I'll have to get some and try it.  Thanks for the tip!

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21 minutes ago, 12_Guy said:

Anyone ever thought of or tried to sand the rough new cast to get it smoother??

Supposedly that is to promote not sticking. 

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8 hours ago, 12_Guy said:

To clarify, not sticking of the food or the seasoning? 

They aren’t bad, i am on the fence honestly as to which works better. As long as i keep my wife away from them. 

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9 hours ago, 12_Guy said:

Anyone ever thought of or tried to sand the rough new cast to get it smoother??

It can be done but never quite looks the same from what I’m told. 

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https://finexusa.com/product/cast-iron-skillet/

11 hours ago, 12_Guy said:

To clarify, not sticking of the food or the seasoning? 

i mean, if you really want a nice machined skillet.....

https://finexusa.com/product/cast-iron-skillet/

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