i love #3 skillets, they are just so nice to collect. i only have 3 myself. all pre 1950s and they are my favorite pans. they are small enough to have alot of them and big enough to use for a descent meal.
Jeff McCabe just picked up three bsrs this spring two fives one three have seen a lot of your videos but I can't remember you mentioning that inside the teardrop close to the point on the bottom of the handle are what I would take to be shift indicators the century series 3 and 5 have tiny little threes and the Red mountain five has a single Dot when I'm restoring I'm always surprised that what I can find underneath that carbon and gunk
Love your channel. Do you have a video on identifying cast iron manufacturers? All my cast iron is either hand me downs or from antique shops and I’d love to ID them.
I have an unmarked 9 3/4 inch #7 B Wagner. When I Google it, I only see the D series, not the B. It says the D of that size was made in the 1950s. I'm assuming the B of that size was made in the 1940s?
I have an 8" that is lighter than most, the B&S style handle. It's hard to tell, but I believe it has a ring on the very edge of the pan. Large pour spouts. On the bottom it has 8, a raised dot, then the letter C. It also hase a casting line on the bottom. Can you give me an idea of manufacturer and age range?
Hey, I have a question. Figured you would be just the guy to ask, I've been looking at old lodge pans, noticed some of the older 3 notch with hand scribed numbers have large pour spouts, could it be that the BSR red mountain and lodge were making pans with large pour spouts close to the same time, 1930s?-1940Just trying to figure a date on the lodge.
Another great video with good info but I have small Logo Griswold Erie with a 10 on it as well as 716 and it also has a heat ring on the bottom of the pan as well. i cannot find and info on the pan and I was wondering if it was a older pan if u could help me out and thxs
I recently obtained a block “Sidney” 7 and it has a bit of silver on the handles and the outside. Tiny bit on the inner sprout I will assume it’s not lead it’s also not rusting if it’s bare metal so I’m.. curious if you have any knowledge if Sidney was plated? Thanks
Nice video, Stephen, thanks. Good to see another upload from you. I have one of the #3 units you said is similar to a Volrath but I'd been unable to identify it. Now I know why. Lol! But I use it when I take cast iron on camping trips. It always works great. I like all off your uses for the #3's and will add that I like mine for cooking eggs, even 2 or 3 at a time but cook them as one large egg. I think pancakes the size of a #3 are the perfect size, so long and I'm only doing so for a couple of people at a time. And lastly, they are perfect for sautéing onions, peppers, garlic, or other seasoning to be used in a meal recipe. Thanks for sharing again. Stay safe and have fun.
well i have watched all of your videos and many of other peoples as well. I have followed suggestions on building a e-tank system and have it up a running, working great. But what I haven't seen is how are people cleaning up the pieces before seasoning. i am using a lye tank for the first week or more before the tank. washing and brushing them doesnt seem to get all of the residue off so i used a brillo type pad which is leaving fine scratches. Im using your ezeebreezy but the scratches are sill very visiable after 3 rounds. Do I need to keep putting more layers on or clean these another way?
I love your videos, but...I haven't seen you address the black oxide. It is so hard to remove and often times easier to just season and go with it. However, your cookware looks nice. A good dark color. I just feel that you're not showing the side of dealing with it. If you could, that would be great. But if I'm scrubbing the black off to only hurt my resale capabilities, you should address your full method. Thanks. Love the channel.
Like your video on cast-iron. I have a Wagner ARE Sidney 1956 8 inch skillet that I inherited from my mother. do you know anything about this company???
even the heat rings look odd. the first isn't a perfect circle, and the 3 S looks off center , hugging the right side of the bottom. but i love the wide pour spouts. the little pour spouts usually provided on other skillets are mostly useless for pouring and might as well not even be there. the one useful thing about them is they act as a steam hole when you put a lid on.
Love that you appreciate cast iron. I have a few but not many collectible but I love them. I’m looking for a lid for a 7” sauce pot that is only marked with 2-2Qt on the handle and a k on the bottom. It has a tear drop handle opening. Any idea if I could find a lid with this information?
the deal on lids is to measure the opening with a tape measure and go to a thrift store and find one that size. you can use any lid that is the right size, but i prefer glass. check your sauce panes and pots at home, many time they are interchangeable. also a lid can be a little smaller and it will fit just a little lower since walls are tapered. i do that with my dutch oven sometimes.
I learned this to about using my glass lids BUT, it's just a thing about seeing that iron on IRON ain't it?!!! But when I do use my glass lid on 1 I use it on all in a cook session. It just makes da stove presentation look better when the cookware matches. Or maybe it's a ADHD moment🤣🤣🤣🤣
I recently purchased a Lodge #3 (handwritten) that has "Y" at 6 o'clock with 3-notch on the bottom. Does anyone know manufactured year range of this skillet?
Very informative video! Thanks!
i love #3 skillets, they are just so nice to collect. i only have 3 myself. all pre 1950s and they are my favorite pans. they are small enough to have alot of them and big enough to use for a descent meal.
Love the Scripture. 📖
GOOD VIDEO OF NUMBER 3 CAST IRON GOOD JOB
I use my #3 for single eggs or sausages!
Jeff McCabe just picked up three bsrs this spring two fives one three have seen a lot of your videos but I can't remember you mentioning that inside the teardrop close to the point on the bottom of the handle are what I would take to be shift indicators the century series 3 and 5 have tiny little threes and the Red mountain five has a single Dot when I'm restoring I'm always surprised that what I can find underneath that carbon and gunk
I found a flat bottom like yours but mine has a 3.. On it. Just like a 8.. Red mountain.
Love your channel. Do you have a video on identifying cast iron manufacturers? All my cast iron is either hand me downs or from antique shops and I’d love to ID them.
That Lady Bess 1976 No. 6 is just beautiful, real work of art.
Did BSR make a lid for a #5
For skillet and Dutch ovens #6 is the smallest. Smaller for the stew pots.
What a vast knowledge you have of CI!!! We'll watch them whenever you have time to put one out, brother. Thanks for the verse you always include.
Did bsr ever make a lid for a #5 I really want one
#6 is the smallest BSR skillet or Dutch oven lid. The stew pot lids were smaller. 1, 2 and 3 qt sizes.
I always learn something from your videos, and I appreciate the time you spend making them. Thank you!
Thank you again Stephen for even more BS&R info! I really enjoy watching your videos-
I have an unmarked 9 3/4 inch #7 B Wagner. When I Google it, I only see the D series, not the B. It says the D of that size was made in the 1950s. I'm assuming the B of that size was made in the 1940s?
Not really sure but that does make sense.
Thanks for the video. I’ve got a 3 S piece that I’ve been using for years
I have an 8" that is lighter than most, the B&S style handle. It's hard to tell, but I believe it has a ring on the very edge of the pan. Large pour spouts. On the bottom it has 8, a raised dot, then the letter C. It also hase a casting line on the bottom. Can you give me an idea of manufacturer and age range?
That one sounds like a bottom gate marked piece. I would not be able to determine to the maker because it is very old. Before 1900. Maybe even 1880s.
@@castIroncookware thank yu
I appreciate all of your videos, & thank you for the excellent information😊
you ruined my ''first!!''
I have a smooth bottom 5 S with the BSR handle. It's actually the size of a #4 as you would expect. As for #3s I simply like them.
Neat collection! Thanks for sharing it! 👍🏻
I enjoy your videos very much, thank you, AND GOD BLESS YOU ALWAYS !!!
Hey, I have a question.
Figured you would be just the guy to ask, I've been looking at old lodge pans, noticed some of the older 3 notch with hand scribed numbers have large pour spouts, could it be that the BSR red mountain and lodge were making pans with large pour spouts close to the same time, 1930s?-1940Just trying to figure a date on the lodge.
Yes, I think the dates will be close together.
Another great video with good info but I have small Logo Griswold Erie with a 10 on it as well as 716 and it also has a heat ring on the bottom of the pan as well. i cannot find and info on the pan and I was wondering if it was a older pan if u could help me out and thxs
I enjoy learning from your videos thanks for all you do
When you make them I'll watch them
I recently obtained a block “Sidney” 7 and it has a bit of silver on the handles and the outside. Tiny bit on the inner sprout I will assume it’s not lead it’s also not rusting if it’s bare metal so I’m.. curious if you have any knowledge if Sidney was plated? Thanks
Nice video, Stephen, thanks. Good to see another upload from you.
I have one of the #3 units you said is similar to a Volrath but I'd been unable to identify it. Now I know why. Lol! But I use it when I take cast iron on camping trips. It always works great.
I like all off your uses for the #3's and will add that I like mine for cooking eggs, even 2 or 3 at a time but cook them as one large egg. I think pancakes the size of a #3 are the perfect size, so long and I'm only doing so for a couple of people at a time. And lastly, they are perfect for sautéing onions, peppers, garlic, or other seasoning to be used in a meal recipe.
Thanks for sharing again. Stay safe and have fun.
well i have watched all of your videos and many of other peoples as well. I have followed suggestions on building a e-tank system and have it up a running, working great. But what I haven't seen is how are people cleaning up the pieces before seasoning. i am using a lye tank for the first week or more before the tank. washing and brushing them doesnt seem to get all of the residue off so i used a brillo type pad which is leaving fine scratches. Im using your ezeebreezy but the scratches are sill very visiable after 3 rounds. Do I need to keep putting more layers on or clean these another way?
I like the #3 skillets, they are usually cheaper and don't take up much space.
I love your videos, but...I haven't seen you address the black oxide. It is so hard to remove and often times easier to just season and go with it. However, your cookware looks nice. A good dark color. I just feel that you're not showing the side of dealing with it. If you could, that would be great. But if I'm scrubbing the black off to only hurt my resale capabilities, you should address your full method. Thanks. Love the channel.
Like your video on cast-iron. I have a Wagner ARE Sidney 1956 8 inch skillet that I inherited from my mother. do you know anything about this company???
even the heat rings look odd. the first isn't a perfect circle, and the 3 S looks off center , hugging the right side of the bottom. but i love the wide pour spouts. the little pour spouts usually provided on other skillets are mostly useless for pouring and might as well not even be there. the one useful thing about them is they act as a steam hole when you put a lid on.
Bob, I admit that the pour spouts on the Victoria 12" skillet is a key attribute that sold me on it over the Lodge #10.
I enjoyed the video thank you. I don't know if you remember but I talked to you via email my BSR look-alike when you are starting this channel
Love that you appreciate cast iron. I have a few but not many collectible but I love them. I’m looking for a lid for a 7” sauce pot that is only marked with 2-2Qt on the handle and a k on the bottom. It has a tear drop handle opening. Any idea if I could find a lid with this information?
the deal on lids is to measure the opening with a tape measure and go to a thrift store and find one that size. you can use any lid that is the right size, but i prefer glass. check your sauce panes and pots at home, many time they are interchangeable. also a lid can be a little smaller and it will fit just a little lower since walls are tapered. i do that with my dutch oven sometimes.
@@bobs5596 tks
I learned this to about using my glass lids BUT, it's just a thing about seeing that iron on IRON ain't it?!!! But when I do use my glass lid on 1 I use it on all in a cook session. It just makes da stove presentation look better when the cookware matches. Or maybe it's a ADHD moment🤣🤣🤣🤣
Have you ever heard not to use cast-iron on a smooth top stove
Come visit me anytime from Pearl Harbor.
I recently purchased a Lodge #3 (handwritten) that has "Y" at 6 o'clock with 3-notch on the bottom. Does anyone know manufactured year range
of this skillet?
If the Y is raised it will be from 1945 to 1955 if not 1955 to 1965.