CIC thanks for sharing! Definitely helped me with my BSR learning curve. I’ll be waiting with anticipation for the next BSR parts. Hopefully I can catch it live!
I have a BS&R pan marked 3B. Thanks for explaining that the B is a mold mark. I'm not a collector. i bought the pan for $4 on ebay 15-20 years ago. I stripped it and re-seasoned it. The outside looks great, but the inside is so smooth that the seasoning will not adhere. I was going to use it for eggs, but I don't like the seasoning flaking off in my eggs. Now I only use it to roast root vegetables in my oven. It works great for that. THANK YOU for this video!!
I have a BSR Century series that my dad bought new in 1967. I learned how to fry chicken in it when I was 9. I recently stripped all the old carbon off and re-seasoned it. It's my favorite pan by a long shot. I have a couple of Griswolds, and Wagner wares, but my BSR just feels good. I also have an old single notch Lodge that is amazing with how light and smooth it is, it's my second favorite cooking skillet.
I do believe I have seen at least one Red Mountain pan with the screw mark; though that does not seem to have been put into regular use until after the introduction of automated production in the 1960s.
CIC, very informative video. Looking forward to next installment of BSR history. One question, didn’t BSR make a 5 cornstick pan as well as the 7 cornstick pan? This is Dan
You are correct, I should’ve said they almost always had seven sticks. Five - S corn stick pans were very rare, though, and I think they stopped making them with the century series.
I thought so, until recently. I did see another example of a Dutch oven with a pourspout; maybe a very early Lodge. I can’t recall clearly, and I cannot locate it directly.
CIC thanks for sharing! Definitely helped me with my BSR learning curve. I’ll be waiting with anticipation for the next BSR parts. Hopefully I can catch it live!
I have a BS&R pan marked 3B. Thanks for explaining that the B is a mold mark. I'm not a collector. i bought the pan for $4 on ebay 15-20 years ago. I stripped it and re-seasoned it. The outside looks great, but the inside is so smooth that the seasoning will not adhere. I was going to use it for eggs, but I don't like the seasoning flaking off in my eggs. Now I only use it to roast root vegetables in my oven. It works great for that. THANK YOU for this video!!
I have a BSR Century series that my dad bought new in 1967. I learned how to fry chicken in it when I was 9. I recently stripped all the old carbon off and re-seasoned it. It's my favorite pan by a long shot. I have a couple of Griswolds, and Wagner wares, but my BSR just feels good. I also have an old single notch Lodge that is amazing with how light and smooth it is, it's my second favorite cooking skillet.
Thanks. We inherited a few skillets and some a Birmingham. I cleaned them up, use them regularly and love them.
Another great video
I love these types of videos you do.
bravo modemac, you're the best.............................
I have a #13 gate mark Dutch Oven
Beautiful irons. You are DA MAN CIC.
loved the history
thank you
Were there any of the BS&R unmarked??
@@taj1460 if you mean having completely blank undersize, a few rare pans without any marks have been discovered. But they are unusual.
@@castironchaos yes completely blank all it has is smoke ring
the underside of the handle is v shaped
Did any red mountain skillets ever have the screw head quality marks like some of the later century series?
I do believe I have seen at least one Red Mountain pan with the screw mark; though that does not seem to have been put into regular use until after the introduction of automated production in the 1960s.
Are we live? Did I miss? I was cleaning dinner Booshee iron.🤣🤣🤣😂😂😂😘😘😘
CIC, very informative video. Looking forward to next installment of BSR history. One question, didn’t BSR make a 5 cornstick pan as well as the 7 cornstick pan? This is Dan
You are correct, I should’ve said they almost always had seven sticks. Five - S corn stick pans were very rare, though, and I think they stopped making them with the century series.
My man knows what he's doing
I have a 13 inch spider PAN I would love to have your 13 inch lid Would you be interested in selling it
So BSR was the only ones who made Dutch ovens with pour spouts
I thought so, until recently. I did see another example of a Dutch oven with a pourspout; maybe a very early Lodge. I can’t recall clearly, and I cannot locate it directly.
Seven?