I love BSR cookware. I was born and raised on the side of Red Mountain. And growing up BSR is all I ever saw or knew about, so when I became an adult and begin to see more and different brands, I always compared them to the ones I had known and quickly found out the old iron was best!
Thanks for sharing your knowledge of cast iron cookware. So interested in this. Now. When I go to flee markets, auctions, & garage sales I know what to look for. Really- thanks for your time in sharing all your knowledge. Looking forward to more. 👍🏻😊
I just posted my pan on the BSR Facebook page. It's a number 7 redmountain. It has the small pour spouts and the thinner lip instead of the more pronounced lip. What you still say that puts it in the 30's or 40s? One thing I know it that it is unbelievable smooth.
Being an Ohio boy and growing up around cast iron I chose to collect wagner only. I swore never to buy any other brand. I've collected for 2 years and only bought wagner. Hardly ever do I see bsr up here. Low and behold I was in a goodwill last week and found a chicken fryer I bought it for $20 thinking it to wagner. Turns out it was bsr century series. I go to this goodwill everyday on the way home from work and the very next I find a #5 bsr and an unmarked wagner I bought both for $12.50. Now I watch your videos daily lol. And now I collect wagner and bsr lol
Well I have been cooking with modern cast iron cookware since December 30 2018. That's when I bought my Victoria 10 inch skillet. It's really good now, nice and smooth. Since then I have purchased a Victoria 10.5 griddle, a 12 inch Lodge Chef Skillet and a Lodge 2 quart dutch oven. All excellent cookware. But now I feel it's time to pick up a vintage pan just to experience what they are all about. Griswold, Wagner or BSR? After viewing your videos I've decided to begin my search for a nice BSR #7. Thank you for explanation and history. Now the fun begins!
I do believe that the Birmingham Stove and Range #7 Red Mountain was the best Skillet BSR ever made. The perfect size and weight. Happy hunting and I hope that you find some awesome pieces of cast iron. The Journey Begins!
Thank you. My channel is not a high-traffic niche but it's growing little by little. I get excited at every milestone. Thanks for watching and for the encouragement.
thank you for getting me into birmingham stove and range collecting,just got my first red mountain series for $6, number #7,i now own 4 pieces of bsr,including the tiny one!
Great timing on this video! I actually found a BSR 7A earlier this week and have been trying to find out more information on it. The one I have looks like the newest Red Mountain pan you showed. Thanks again!
Cast Iron Cookware I agree. I have a #7 and it’s my best cooker. Heats up evenly and holds heat a long time because it’s heavy. But not too heavy for a little old lady :-)
Thank you Steve for sharing your excellent research with us! I never heard of “dissimatic” technology before. I like learning about the history of American industry and culture. And I love my BSR pans.
There is so much more information to share but I had to condense as much as I possibly could. I will be sharing a little more here in there. Thank you so much for watching.
Its so cool watching this as a moving time in history. At 6:40 in the video I see that the 7 on your pan looks a lot like the one on my pan except mine has a 7 BX but also not really a rim around the edge so....possibly a 1930s is what I have! You think the hand scribed number were put on by the same guy because they sure do match up depending on timeframe.
Thanks Stephen...I checked the Red Mountain #7 I picked up for my wife...ran down stairs after pausing your video...and it is one from the 20's to early 30's. Nice to know and nice to be a little more educated! Going hunting in the morning...want to find a no. 4 Red Mountain that is apparently so illusive! Or a no. 14 Red Mountain! or a Martin...which I don't really expect to find up here in SC. Blessings, Rand in SC
Thanks for this really interesting and informative video, Stephen. It is much appreciated. I’ve begun collecting a few pieces of BSR recently. I now have a #5, a #8, and chicken fryer with lid, I believe it’s a #8 also(?) but not sure at the moment. I’d go look but am traveling this weekend. I think I have one other piece too, but can’t think of that one either. Looking forward to your next video upload.
I love all the information you share. I'm just starting out and am confused by a pan i purchased, looks old and has an 8 imbossed on base of teardrop handle.... has only number 258 on bottom on the back. Could this be a BSR
great info, thank you for your knowledge and for doing these videos, I would like to see a video on the early lodge. I like and collect the arc logo ones,,,,,,,,,,,,,,
I recently scored my first piece of older cast iron today and it was a NO. 7 10 1/8 IN. BSR skillet! It is in astounding shape and I am super excited to get it restored to proper order. I have a few questions about it though, you touched on a few points but did not expand on them and I would like some clarification about the early Century series. Mine does not have "Made in America" on it so I know it is pre 69. You made note to point out the "prominent edge" at 9:28, the outside texture, the inside texture, and the thickness. Mine has a very smooth outside, does not have the prominent ridge, the inside is INSANELY smooth, I can still see the toolpath where they milled it and it is extremely smooth even though I just stripped it, and as far as thickness I measured the wall thickness at .125". Mainly, what does not having the prominent ridge mean? Like, it wasn't ground off, I can see part of the casting where they did not need to grind the flashing away, and there is no ridge there. What thickness determines whether it was hand or machine made? I also noticed the kerning on the letters of the stamp, my letters are a little discordant, crooked in ways, and the N and O in "NO." are positioned really close together where in all the pictures I have seen they have been spaced fairly far apart, and my "IN" finishes with a period, where yours does not. So mine reads "NO. 7 10 ⅛ IN.", and again the kerning on the "IN." is a little off and the lines of the I and N are not parallel. So basically my hunch is that I have an earlier hand formed 1957-1966 Century No 7 skillet. Am I correct, or how could I tell if I am correct?
Got a bsr duch oven #10 think it's a 1902 because I have never seen one like it. One point attachments for handle. Square lid hook hole. With legs. Got any onsite on it? Stamp looks like a s8r in sted of bsr.
Nice video! You have gotten deep into "industrial archaeology", which makes for an interesting path. I grew up in the north and doubt anyone nearby had BSR pieces. Cast iron itself was not too common in the suburbs in the 60s and 70s. Enamelware, then non-stick and stainless steel were most prominent.
Thank you so much. I would really love to do some more videos along the same lines with some of the other makers. Fortunately I had some examples to share for this one. I'm unable to to say the same for some of the other makers. Hopefully I can acquire some pieces that would help me to do more of these.
@@castIroncookware I am learning that prior to the 70s many more brands of CI were available than I'd ever see in a store and geography plays a part, too. I never realized the pans could have been made for use on specific stoves.
@@brantmorrison3704 at that time, but it really have ISO standards for the stove eye sizes. Aside from what I believe was a marketing strategy by some of them, in other cases it may have just been random. Of course if it wasn't a perfect fit, it would still work.
Great job! Now I'm going though all of Mommas iron ware and I know what the are.. I have a question, I have (I think) the Red Mountain BSR #8 GN. My Question is; Why the 2 letters?
I would say that they are pretty much equal with a lodge in quality. A little bit heavier than Griswold. Just like Lodge in Griswold, the old ones are better.
I have watched quite a few of your videos over the last few days. Thank you soo much for taking the time to produce them. I have been trying to look for information on Griswald vs Wagner vs Lodge vs Birmingham. Like the pros and cons of each. Ever thought about doing a video specifically about this? If you have, could you direct me to it. If not, It might be a great video idea. I am sure I am not the only person that would love to have your opinion and expertise on this topic.
I picked up a BSR 7 G. Seems to be pre-century. The markings look hand scribed. I would be interested to know when it was made (circa). Thanks for your videos. I'm a subscriber and enjoy all of your videos.
I too was born in Birmingham. Was that renamed to Irondale? It was a huge red mountain area and we were one of a few that i remember that built a home there. I was about 5 then.
Thanks for the video. I have a BSR that matches your circa 1940s. Should I lead test it? How common is lead contamination in these older cast iron pieces?
You have me mezmorized with all your knowledge. Really enjoy your presentations are the best. Your love of these iron made cookware is shared. I am totally interested. I had one way back and thought I ruined it, by flash rust. I was so ashamed. Listening to your vinegar fix I would have kept that pan. I'd like to have another chance. What ever a $100 can buy I would leave it up to you. Size,,4 or 5 or 6? I was going to buy one or two from cracker barrell but ,,,no. I like the Birmingham where my knuckle joint fits firmest holding the pan. a helper handle would help, and the wide ears pouring spout, with the ring on the most outer part of the bottom. To fit three eggs over easy and or pancakes and or grilled cheese sandwich with a dill pickle on the side. Beef stew, fried potatoes, cheesy potatoes soup, any potatoes. AND your easy beezy wax seasoning. on face book,,Suzanne.Delgreco. Thank you so much for your time.
You should be able to get a nice starter set for that price. Three or four pieces. A good starter set would likely consist of a #5 for a small cornbread pan, a #7 for most dishes, a #8 for larger dishes and a round griddle to round out the set. Adding a Dutch Oven will push it over that amount. Most pieces with an outer heat ring will be a little harder for you to find and a little bit more expensive.
I have the 7 and I have the 8-b /7 I have a century #8 and a red mountain #9 and the century #5. I can’t seem to find the #6. Is there a reason the #6 bsr is so hard to find? Or am I just having bad luck?
Hi I've enjoyed listening to your love and knowledge of BSR cast iron, I'm not a collector but a user of cast iron. My favorite skillet is what I believe to be BSR but confused about the markings on the back. It says D then under that 7 S . Any ifo on this? It looks more handwritten then stamped. Thank you again
That sounds like a 7S. Part of a 3 piece series called the S series during the Red Mountain era of BSR. There was a 3S, 5S & 7S. The D is most likely to be the mold identifier. I talk about the S series a little in my BSR Skillet Sets video.
I recently bought a century series #7 , but it has a Phillips screw head impression just under the size marking. Any idea what this marking refers to? Or why it's there?
That screw head it was from an actual screw. Sometimes they will be a Philips and other times flat. This was a quality control mark used to track down problem molds. When they had a casting issue and we're not sure which mold was the cause, they would put a screw into the molded sand and watch the pieces as they came down the line. Once they found the one with the quality control mark, they would check the pace for Flaws. If they did not find it at that point, they would remove the screw and place it in another one until they found the culprit. I had a couple of pieces that I was going to put on the video but I was afraid the video would be too long so I took that part out. Maybe I should have left it in. LOL great question and thank you for watching.
No problem! I loved the video! I'm trying to put together a complete set of Red Mountian series, but I couldn't pass that screw marked century by! I'm new to this hobby, but it's very interesting.
My “passed down” skillet which I believe is BSR has a LINE under the number 8 (with B next to it) but what does the LINE indicate? I haven’t seen a video showing one with a LINE under the number. Of course there’s no other markings other than large pour spouts and bsr handle. Thanks.
There was a point in the Red Mountain era of BSR where the numbers were underlined. Usually the numbers are what is referred to as hand scribed because they are a little bit scribbled instead of the stamped look. The letter is a mold designation. I think that the underlined pieces were from the early part of Red Mountain. 1930's.
I have three BS&R chicken fryers that don't have the heat ring, the bottom of the pan is smooth with a hand written number and letter on the bottom. What time frame or series do you think they could be from?
I would love to see pictures but I believe if it does not have the descriptive lettering then it is Red Mountain. The handwritten numbers are much older. Likely first or second generation Red Mountain.
Very informative! I learned that I've got a very early BSR in my hands. Any idea what the significance of the letters mean? For example, my skillet has 8 B etched into the back of it, 8 is underlined.
Im wondering that too. Just found a 7 H red mountain in a crusty old Antique barn. It was covered with so much crud you couldnt even tell it had a heat ring. Handle showed bsr tho. After 5 days in the lye tank i discovered it was a #7 red mountain.
I came across a pan with a 7G2 inscription, which looks quite similar to your 7E pan. The 7, G, and 2 are all in a line rather than stacked as in your 7Y pan. The 7 is also curved. There are no other markings on the pan. Can you give any information on this? Approximate date? Difference between the G2 and your E? Is $40 a reasonable price for this (I plan to use it for cooking rather than collecting)?
The letters are just mold marks. likely from the same date range. Red Mountain Series. 1930 - 1950. Great condition and ready to use would put $40 at the upper end of its value.
I have a cast iron pan with made in the USA at top, on the bottom No 10 under that 12 1/2 in under that 5 H-2Is this a BSR pan and what is the 5 H-2 marking?
My brother-in-law just gave me a BSR No. 6, 9 3/8 IN with a Made in USA at the top, so I'm assuming made in late 60's. I do have a question. When you flip the skillet over there is a "4" etched in the bottom of the handle in the tear drop opening. I've heard it mentioned as a "shift number" Is that correct? and if so, what is a "shift number" and why is it stamped on the handle? Is it a quality control type thing, kind of like a Lot number on products? Thanks for your informative video!
The shift mark is also a type of quality control measure that helps them pinpoint when the piece was made. You will usually see a 123 or an ABC but occasionally you will see a D or a 4. I believe that this is to signify 1st 2nd and 3rd shift. The 4 or D would likely be from a weekend or holiday production. There is not any concrete evidence of that but there is a general consensus.
My great aunt cooked on a wood cookstove up until the mid 90s, and she was 93 when she died a few years later. Watching her cook in/on that stove as a child is what got me into collecting cast iron and outdoor cooking since I was a young teenager. I guess that's kinda weird collecting cast iron as a teenager but she was a huge influence on the rest of my life.
Thank you for this! I was raised by my grandparents. I recognized the first century pan as looking like my Dad's cast iron pan, it is a No. 8(still cleaning the inch size parts off with easy off method), and no Made in USA. His other little bsr I always called the baby pan because of how small it is, I was told it is bsr red mountain, it has a Large scribbed 3 - X on it. One that was my mom's is a Wagner Sidney - O - and the dutch oven with Griswold trivet and probably 2 other types of cast iron mingled to make it happen lol. One question if you see this and get to it, is the letters aside from the S series just the series that came out? Would the Y and X be early? Thanks again! I really appreciate these pretty pans that were under decades of carbon.
The Y and X are mold marks on the Red Mountain series. Red Mountain ran from 1930 to 1950. The smaller S series are also from the Red Mountain series time frame. The S-Series pieces are the same size as the next smaller piece. 7 is the same size as a regular 6, the 5 is the same size as a regular 4 and the 3 is smaller than the regular 3.
I have a Smooth Medium Heavy With a tear drop handle there's only a Very faint Serial # in the center Bottom 1791467 It's My Mother's whom is 86 and My Grandmothers , Mother gave it to Me and It still cooks Very Good and very Smooth. Do You have Any Idea On Identifying this pre 1950 heirloom Cast Iron 10 " Pan.
I found a griddle, I think it’s BSR It’s marked No. 9 (B) or (D) then it’s marked CAST IRON GRIDDLE. it also has an x on the under side handle, any information would be appreciated.
@@castIroncookware I live in Mississippi and I every piece I see is Birmingham. I've always turned my nose up to them but you have made me appreciate them more.
I picked up a number12 at a auction I gave 10 dollars for it I just have one question did they put a groove in it instead of a heat ring I’m pretty sure it was made after 1960 because it has made in USA on it
My question was did bsr have a groove in it because my number 12 the same tell as the bsr has the made in USA at the top and no.12 and 13 7/16 at the bottom I do believe it was made after the 1965 because what you said in this because the inside the bottom is not smooth
@@roycenelson6370 if there's any way you can send pictures to my email address, I will do my very best to identify it. My email address is lovemyci@charter.net
I’m sorry I must of looking at my 3 no.5 lodges that I picked up the same day that has the groove in them and gave fifteen for the three of them it was a good day for cast iron sorry for the trouble
@@castIroncookware ...Ouch!! Believe it or not you cannot get hsrdly any Information from the company about them...I know the brothers opened a foundry in Florence, Alabama after they bout out King...I had to have it appraised to really get info..and it's worth as it sits. It needs to be restored but it's in really good condition. When I bought it...they threw in a early lodge dutch oven with it. My wife's grand mother gave me a dutch oven that was her mother's...I feel blessed to have them!
@@Mass.Effect there is very little information about the Martin Foundry out there. I have a couple of friends that live near the Florence area and they are my go-to guys when it comes to Martin questions. Martin has become highly prized. I've even heard of them being referred to as the Griswold of the South. I just remembered that I do have a second Martin piece. A nine cup heart pan. I would love to start a Martin set when my budget improves a little.
@@castIroncookware your very fortunate! This is all I have knowledge of for sure the value (ballpark) by way of appraiser and that most I have seen online and in the real world is that the vast majority are in really bad shape before being refurbished...they are extremely nice after being done! Mine has not been redone and the only reason I wouldn't burn in it is because the seals are in need of replacing! I have found some information on it but I would like to find the production year. Oh by the way it is a No. 8-16
Pig iron ore crude iron is the main ingredient. They did however add scrap iron into the mix along with rejected pieces from the assembly. I'm sure that there were other additives that they might have included. That is very much the same with modern makers of cast iron cookware.
I do not personally have any underlined numbers in my collection but I have seen quite a few. The ones that I have seen are on older Red Mountain series pieces. Usually the ones with the larger pour spouts and hand scribed numbering.
Nice. Cookware is difficult to accurately date. DISA s were in the 60s. Some of your suppositions are just that. Overlap of skillet sizes wasn't usual. Skillet size was also changes to accommodate industry standard glass/pyrex top sizes. Overall, nice job.
Griswold is a lot more lighter and collectible. Griswold is also more expensive than Birmingham and less available. I suppose I am more fond of Birmingham because I live in the south and there's a lot of Southern history involved.
1930-1950 If the letters are a little scrawled looking then it will be in the 1930's end on the spectrum. The larger pour spouts will also be from the earlier half of the spectrum as ell.
I just picked up my first vintage cast iron and I believe it is a Birmingham Stove and Range. I sent you some pictures in facebook messenger. I am hoping you might be able to let me know. How is Carnivore going? My wife and I have been Carnivore now since January of 2022.
That is why cast-iron collecting is so confusing. A widely held opinion on when this happened or that happened can be challenged by anybody because they say prove you're finding. You can't. Whatever they change to made-in-usa or Desa automatic in many cases was over time. Perfect example would be bottom gate marks a lot of that was made by the small no-name companies the held on to their bottom gate marks until way after the turn of the century particularly with cauldrons. I don't know that any of the big Skillet manufacturers made large cauldrons
1968 they were using ''60 million tons pig iron/year''. usa population was ~150 million. one ton = 2000 lbs. 60 mil tons= 120,000,000,000 lbs. that comes to 800 pounds of cast iron per man woman and child PER YEAR!, just from the bsr plant. plus all the other usa manufacturers. even with exports, unknown, it doesn't seem possible. i am also assuming cast iron was being made locally in other countries because it is so heavy to ship. and we know cast iron was being imported to usa.
I just checked the book where I sourced the information about the amount of pig iron that they were using. Apparently there is an error involved. It does state 60 million tons a year and I agree with you that does seem to be excessive. Even though they were making a lot of heavy stoves and Lawn Furniture along with the cookware. I'm going to do some research and try to come up with an accurate number. I really am sorry for giving this information here. My goal is to keep everything is accurate as possible.
@@castIroncookware don't be sorry, for all i know it may be accurate. just seems incredible to think about that much cast iron going out every year. if they made fences and chandeliers and everything else, it may be possible. the guy who wrote the book may have meant 6 million tons. when you stated the figure, i could see you didn't believe it yourself.
If you are talking about Mill Swirls. Circular rings that start in the center and radiate outwards. They are from a finishing process that was done in the factory. You will see that on mid century and earlier pieces. Very cool.
Cast iron has been experiencing a resurgence. The demand along with better knowledge has pushed prices up quite a bit. I think that it is a reasonable trade off.
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I would like to see you do the same type of progression with Lodge, from the earliest to the Blacklock!
That would really be interesting. It could be called Blacklock to Blacklock.
@@castIroncookware once you go blacklock you never go backlock
This is great, thank you for the information on the BSR skillets!
Thank you for explaining the heat ring. I'm just starting to learn about cast iron pans and skillets.
I love BSR cookware. I was born and raised on the side of Red Mountain. And growing up BSR is all I ever saw or knew about, so when I became an adult and begin to see more and different brands, I always compared them to the ones I had known and quickly found out the old iron was best!
Thanks so much for this valuable reference! I have a BSR (I'm pretty sure) 7F and enjoy learning about the history of this pan. I'm learning!
Thanks from Canada for the history lesson on BSR cookware
You are so very welcome.
Excellent info. I have started collecting BSR because that's what my grandmother had.
Nice video! Using and now collecting cast iron is a new..um.."addiction" for me. I'm learning and your videos help. Thanks!
Your welcome. It is a great addiction.
Welcome to castironitis
Your back drop is beautiful. Thank you for sharing.
I still have a lot of work to do on it. Hopefully I'll get a lot done this weekend and I will be able to show some progress on the next video.
Thanks for another informative video.
Thank you. I appreciate you watching so much.
Thanks for sharing your knowledge of cast iron cookware. So interested in this. Now. When I go to flee markets, auctions, & garage sales I know what to look for. Really- thanks for your time in sharing all your knowledge. Looking forward to more. 👍🏻😊
I just posted my pan on the BSR Facebook page. It's a number 7 redmountain. It has the small pour spouts and the thinner lip instead of the more pronounced lip. What you still say that puts it in the 30's or 40s? One thing I know it that it is unbelievable smooth.
My dad has a Red Mountain #9!
Awesome! That one is very hard to find.
Very interesting history on the BSR. Thank you. I have a few Red Mountains and Centuries. Love them.
Being an Ohio boy and growing up around cast iron I chose to collect wagner only. I swore never to buy any other brand. I've collected for 2 years and only bought wagner. Hardly ever do I see bsr up here. Low and behold I was in a goodwill last week and found a chicken fryer I bought it for $20 thinking it to wagner. Turns out it was bsr century series. I go to this goodwill everyday on the way home from work and the very next I find a #5 bsr and an unmarked wagner I bought both for $12.50. Now I watch your videos daily lol. And now I collect wagner and bsr lol
Very good
Well I have been cooking with modern cast iron cookware since December 30 2018. That's when I bought my Victoria 10 inch skillet. It's really good now, nice and smooth. Since then I have purchased a Victoria 10.5 griddle, a 12 inch Lodge Chef Skillet and a Lodge 2 quart dutch oven. All excellent cookware. But now I feel it's time to pick up a vintage pan just to experience what they are all about. Griswold, Wagner or BSR? After viewing your videos I've decided to begin my search for a nice BSR #7. Thank you for explanation and history. Now the fun begins!
I do believe that the Birmingham Stove and Range #7 Red Mountain was the best Skillet BSR ever made. The perfect size and weight. Happy hunting and I hope that you find some awesome pieces of cast iron. The Journey Begins!
Again I appreciate your instructional videos...God Bless and strengthen this channel.
I love the history! Thank you sooo much!
The history is awesome and very important to Preserve. Thank you so much for watching.
Thank you for the great information God bless.
Thanks for the information about the Birmingham Stove and Range and the Red Mountain cast iron skillets . Subbed your channel.
Thank you for this. I have the 7c. Makes perfect sense. My grandma bought it 1942 in East Tennessee. I’ve eaten thousands of meals from that pan.
You are so very welcome and having a piece like that handed down to you is awesome.
@@castIroncookware She was very special. I think of her every time I use it.
Thank you for all this great information! Very Informative.
You are so welcome and thank you for watching.
Great channel my friend, way to go passing 2K! Keep it up!
Thank you. My channel is not a high-traffic niche but it's growing little by little. I get excited at every milestone. Thanks for watching and for the encouragement.
thank you for getting me into birmingham stove and range collecting,just got my first red mountain series for $6, number #7,i now own 4 pieces of bsr,including the tiny one!
That is awesome! BSR is becoming more and more popular to collectors/users as more people learn about them.
Great timing on this video! I actually found a BSR 7A earlier this week and have been trying to find out more information on it. The one I have looks like the newest Red Mountain pan you showed. Thanks again!
Awesome! I think that the #7 is probably the best ones they made. Maybe why they dropped the #8 a little.
Cast Iron Cookware I agree. I have a #7 and it’s my best cooker. Heats up evenly and holds heat a long time because it’s heavy. But not too heavy for a little old lady :-)
@@briarrose5208 too bad they are not still in business. You and me could make a great commercial for them. LOL
Thank you Steve for sharing your excellent research with us! I never heard of “dissimatic” technology before. I like learning about the history of American industry and culture. And I love my BSR pans.
There is so much more information to share but I had to condense as much as I possibly could. I will be sharing a little more here in there. Thank you so much for watching.
My Great-Grandmother's #8 has the larger pour spouts. and the 8 looks hand inscribed. Thanks for the information.
Another awesome informative video bud! Timing couldn't be better as I just picked up my first 2 BSR Red Mountain #8's keep em coming brother!
Thank you so much. The centuries are nice but I really love red mountains.
Its so cool watching this as a moving time in history. At 6:40 in the video I see that the 7 on your pan looks a lot like the one on my pan except mine has a 7 BX but also not really a rim around the edge so....possibly a 1930s is what I have! You think the hand scribed number were put on by the same guy because they sure do match up depending on timeframe.
Thanks Stephen...I checked the Red Mountain #7 I picked up for my wife...ran down stairs after pausing your video...and it is one from the 20's to early 30's. Nice to know and nice to be a little more educated! Going hunting in the morning...want to find a no. 4 Red Mountain that is apparently so illusive! Or a no. 14 Red Mountain! or a Martin...which I don't really expect to find up here in SC. Blessings, Rand in SC
I hope you have a successful hunt tomorrow and find some really interesting pieces. Happy Hunting.
Thanks for this really interesting and informative video, Stephen. It is much appreciated.
I’ve begun collecting a few pieces of BSR recently. I now have a #5, a #8, and chicken fryer with lid, I believe it’s a #8 also(?) but not sure at the moment. I’d go look but am traveling this weekend. I think I have one other piece too, but can’t think of that one either.
Looking forward to your next video upload.
Man I would love a history video like this for Lodge, Griswold, Wagner Ware, Wapak, Favorite, and Vollrath! Get Video!
I have a BSR 8 N. It has the identifying handle with the ridge and also the heat ring and smaller pour spouts. Any idea on how old it is?
Well Done!
Thank you. I really do appreciate it .
I love all the information you share. I'm just starting out and am confused by a pan i purchased, looks old and has an 8 imbossed on base of teardrop handle.... has only number 258 on bottom on the back. Could this be a BSR
I'm not sure but it could possibly be an unmarked Iron Mountain Griswold.
Awesome as always!
great info, thank you for your knowledge and for doing these videos, I would like to see a video on the early lodge. I like and collect the arc logo ones,,,,,,,,,,,,,,
You're welcome and thank you for watching. It is quite a bit of work but it is a lot of fun. I think the lodge ark logos are extremely cool.
I recently scored my first piece of older cast iron today and it was a NO. 7 10 1/8 IN. BSR skillet! It is in astounding shape and I am super excited to get it restored to proper order. I have a few questions about it though, you touched on a few points but did not expand on them and I would like some clarification about the early Century series. Mine does not have "Made in America" on it so I know it is pre 69. You made note to point out the "prominent edge" at 9:28, the outside texture, the inside texture, and the thickness. Mine has a very smooth outside, does not have the prominent ridge, the inside is INSANELY smooth, I can still see the toolpath where they milled it and it is extremely smooth even though I just stripped it, and as far as thickness I measured the wall thickness at .125".
Mainly, what does not having the prominent ridge mean? Like, it wasn't ground off, I can see part of the casting where they did not need to grind the flashing away, and there is no ridge there. What thickness determines whether it was hand or machine made? I also noticed the kerning on the letters of the stamp, my letters are a little discordant, crooked in ways, and the N and O in "NO." are positioned really close together where in all the pictures I have seen they have been spaced fairly far apart, and my "IN" finishes with a period, where yours does not. So mine reads "NO. 7 10 ⅛ IN.", and again the kerning on the "IN." is a little off and the lines of the I and N are not parallel.
So basically my hunch is that I have an earlier hand formed 1957-1966 Century No 7 skillet. Am I correct, or how could I tell if I am correct?
Perfect corn bread pan
Got a bsr duch oven #10 think it's a 1902 because I have never seen one like it. One point attachments for handle. Square lid hook hole. With legs. Got any onsite on it? Stamp looks like a s8r in sted of bsr.
Nice video! You have gotten deep into "industrial archaeology", which makes for an interesting path.
I grew up in the north and doubt anyone nearby had BSR pieces. Cast iron itself was not too common in the suburbs in the 60s and 70s. Enamelware, then non-stick and stainless steel were most prominent.
Thank you so much. I would really love to do some more videos along the same lines with some of the other makers. Fortunately I had some examples to share for this one. I'm unable to to say the same for some of the other makers. Hopefully I can acquire some pieces that would help me to do more of these.
@@castIroncookware I am learning that prior to the 70s many more brands of CI were available than I'd ever see in a store and geography plays a part, too. I never realized the pans could have been made for use on specific stoves.
@@brantmorrison3704 at that time, but it really have ISO standards for the stove eye sizes. Aside from what I believe was a marketing strategy by some of them, in other cases it may have just been random. Of course if it wasn't a perfect fit, it would still work.
Great job! Now I'm going though all of Mommas iron ware and I know what the are.. I have a question, I have (I think) the Red Mountain BSR #8 GN. My Question is; Why the 2 letters?
I found one at a garage sale for $1.00. It has a 7G 4. It’s in great condition. Now I know. Thank you.
I have a BSR 8N WITH A PROMINENT RIM ON IT.that I'm refinishing now...I just finished a 10
Excellent video I new very little about BSR other than I have a two that I use frequently.Thank you for your hard work...👍👍
You're welcome and thank for watching.
Great video's and info! Where does BSR fall in quality with Griswald and Lodge? Thank you!
I would say that they are pretty much equal with a lodge in quality. A little bit heavier than Griswold. Just like Lodge in Griswold, the old ones are better.
I have watched quite a few of your videos over the last few days. Thank you soo much for taking the time to produce them. I have been trying to look for information on Griswald vs Wagner vs Lodge vs Birmingham. Like the pros and cons of each. Ever thought about doing a video specifically about this? If you have, could you direct me to it. If not, It might be a great video idea. I am sure I am not the only person that would love to have your opinion and expertise on this topic.
That would be a good video. I will have to check and see if I have enough Griswold and Wagner pans to do it justice.
@@castIroncookware Thank you so much.
I picked up a BSR 7 G. Seems to be pre-century. The markings look hand scribed. I would be interested to know when it was made (circa). Thanks for your videos. I'm a subscriber and enjoy all of your videos.
The red mountain name came from “Red mountain “ just out side of Birmingham. I was born in Birmingham and lived in Red mountain as a child.
I too was born in Birmingham. Was that renamed to Irondale? It was a huge red mountain area and we were one of a few that i remember that built a home there. I was about 5 then.
Do you know the difference between the letters like the 7E or the 7Y what do the different letters Represent???
They had quite a few molds and that was a way to tell them apart. It also helped when it came to quality control.
Thanks for the video. I have a BSR that matches your circa 1940s. Should I lead test it? How common is lead contamination in these older cast iron pieces?
You have me mezmorized with all your knowledge. Really enjoy your presentations are the best. Your love of these iron made cookware is shared.
I am totally interested. I had one way back and thought I ruined it, by flash rust. I was so ashamed.
Listening to your vinegar fix I would have kept that pan. I'd like to have another chance.
What ever a $100 can buy I would leave it up to you.
Size,,4 or 5 or 6? I was going to buy one or two from cracker barrell but ,,,no.
I like the Birmingham where my knuckle joint fits firmest holding the pan. a helper handle would help, and the wide ears pouring spout, with the ring on the most outer part of the bottom.
To fit three
eggs over easy and or pancakes and or grilled cheese sandwich with a dill pickle on the side.
Beef stew, fried potatoes, cheesy potatoes soup, any potatoes. AND your easy beezy wax seasoning.
on face book,,Suzanne.Delgreco.
Thank you so much for your time.
You should be able to get a nice starter set for that price. Three or four pieces. A good starter set would likely consist of a #5 for a small cornbread pan, a #7 for most dishes, a #8 for larger dishes and a round griddle to round out the set. Adding a Dutch Oven will push it over that amount. Most pieces with an outer heat ring will be a little harder for you to find and a little bit more expensive.
Were all the early BSR heat rings the same diameter as the size marking? Just curious as I have a Red Mountain #5 with a 5 1/2" heat ring.
I have an older hands scribbed #5 with big pour spouts that is 5 3/4 on the heat ring and a regular RM that has a heat ring at 5 1/2.
I have the 7 and I have the 8-b /7 I have a century #8 and a red mountain #9 and the century #5. I can’t seem to find the #6. Is there a reason the #6 bsr is so hard to find? Or am I just having bad luck?
They are very hard to find. The #9 isn't easy either.
Hi I've enjoyed listening to your love and knowledge of BSR cast iron, I'm not a collector but a user of cast iron. My favorite skillet is what I believe to be BSR but confused about the markings on the back. It says D then under that 7 S . Any ifo on this? It looks more handwritten then stamped. Thank you again
Actually, the D looks "rougher: then the 7 and S. I was cooking with it when I wrote this and had to let it cool down to check it again
That sounds like a 7S. Part of a 3 piece series called the S series during the Red Mountain era of BSR. There was a 3S, 5S & 7S. The D is most likely to be the mold identifier. I talk about the S series a little in my BSR Skillet Sets video.
I recently bought a century series #7 , but it has a Phillips screw head impression just under the size marking. Any idea what this marking refers to? Or why it's there?
That screw head it was from an actual screw. Sometimes they will be a Philips and other times flat. This was a quality control mark used to track down problem molds. When they had a casting issue and we're not sure which mold was the cause, they would put a screw into the molded sand and watch the pieces as they came down the line. Once they found the one with the quality control mark, they would check the pace for Flaws. If they did not find it at that point, they would remove the screw and place it in another one until they found the culprit. I had a couple of pieces that I was going to put on the video but I was afraid the video would be too long so I took that part out. Maybe I should have left it in. LOL great question and thank you for watching.
No problem! I loved the video! I'm trying to put together a complete set of Red Mountian series, but I couldn't pass that screw marked century by!
I'm new to this hobby, but it's very interesting.
I have one with a flat head screw.
My “passed down” skillet which I believe is BSR has a LINE under the number 8 (with B next to it) but what does the LINE indicate? I haven’t seen a video showing one with a LINE under the number. Of course there’s no other markings other than large pour spouts and bsr handle. Thanks.
There was a point in the Red Mountain era of BSR where the numbers were underlined. Usually the numbers are what is referred to as hand scribed because they are a little bit scribbled instead of the stamped look. The letter is a mold designation. I think that the underlined pieces were from the early part of Red Mountain. 1930's.
@@castIroncookware thank you
I have three BS&R chicken fryers that don't have the heat ring, the bottom of the pan is smooth with a hand written number and letter on the bottom. What time frame or series do you think they could be from?
I would love to see pictures but I believe if it does not have the descriptive lettering then it is Red Mountain. The handwritten numbers are much older. Likely first or second generation Red Mountain.
@@castIroncookware Thank you so much for the info, I just subbed to your channel.
@@robbyritter4245 Thank you for subbing and also for watching.
Question I have seen BSR with marks in the bottom that looks like hash marks in the bottom is that normal?
I have seen 1, 2 & 3 marks at a time. The overall consensus is that they are shift marks. Designating 1st, second & third shifts.
Very informative! I learned that I've got a very early BSR in my hands. Any idea what the significance of the letters mean? For example, my skillet has 8 B etched into the back of it, 8 is underlined.
Im wondering that too. Just found a 7 H red mountain in a crusty old Antique barn. It was covered with so much crud you couldnt even tell it had a heat ring. Handle showed bsr tho. After 5 days in the lye tank i discovered it was a #7 red mountain.
Believe that I have an 8-7 skillet. Are they hard to find?
I came across a pan with a 7G2 inscription, which looks quite similar to your 7E pan. The 7, G, and 2 are all in a line rather than stacked as in your 7Y pan. The 7 is also curved. There are no other markings on the pan. Can you give any information on this? Approximate date? Difference between the G2 and your E? Is $40 a reasonable price for this (I plan to use it for cooking rather than collecting)?
The letters are just mold marks. likely from the same date range. Red Mountain Series. 1930 - 1950. Great condition and ready to use would put $40 at the upper end of its value.
I have one cast iron skillet. It says 10 1/2 inch skillet and has an M on the bottom and handle. Wonder who made those.
Just got me a score on a number 12 century bsr with cover for 30.
Great deal!
I have a cast iron pan with made in the USA at top, on the bottom No 10 under that 12 1/2 in under that 5 H-2Is this a BSR pan and what is the 5 H-2 marking?
It does sound like a BSR. The letter is probably a mold Marc and the number may possibly be a shift mark
My brother-in-law just gave me a BSR No. 6, 9 3/8 IN with a Made in USA at the top, so I'm assuming made in late 60's. I do have a question. When you flip the skillet over there is a "4" etched in the bottom of the handle in the tear drop opening. I've heard it mentioned as a "shift number" Is that correct? and if so, what is a "shift number" and why is it stamped on the handle? Is it a quality control type thing, kind of like a Lot number on products? Thanks for your informative video!
The shift mark is also a type of quality control measure that helps them pinpoint when the piece was made. You will usually see a 123 or an ABC but occasionally you will see a D or a 4. I believe that this is to signify 1st 2nd and 3rd shift. The 4 or D would likely be from a weekend or holiday production. There is not any concrete evidence of that but there is a general consensus.
I have a made in the usa top and bottom of both these pans.
No.8 then a 10⅝
10 then a 12 ⁷/16.... what years would thise be?
I believe that they are likely late 60s maybe early 70s.
I would like to get a BSR. Hard to find in Texas.
You can be surprised with what may be right around the corner.
Yes
I can just see my grandfather feeding wood into the stove right now. We had the best meals cooked on that stove. Ummm. To go back there now.
That is the great thing about collecting items that are connected to history. Some of the memories that they bring back are awesome!
My great aunt cooked on a wood cookstove up until the mid 90s, and she was 93 when she died a few years later. Watching her cook in/on that stove as a child is what got me into collecting cast iron and outdoor cooking since I was a young teenager. I guess that's kinda weird collecting cast iron as a teenager but she was a huge influence on the rest of my life.
So I have a BSR NO. 8, 10 5/8 in. (no MADE IN USA anywhere). Any identifying help would be greatly appreciated. Keep up the great work!
That one would be from the 50's to the mid 60's.
Thank you for this! I was raised by my grandparents. I recognized the first century pan as looking like my Dad's cast iron pan, it is a No. 8(still cleaning the inch size parts off with easy off method), and no Made in USA. His other little bsr I always called the baby pan because of how small it is, I was told it is bsr red mountain, it has a Large scribbed 3 - X on it. One that was my mom's is a Wagner Sidney - O - and the dutch oven with Griswold trivet and probably 2 other types of cast iron mingled to make it happen lol.
One question if you see this and get to it, is the letters aside from the S series just the series that came out? Would the Y and X be early? Thanks again! I really appreciate these pretty pans that were under decades of carbon.
The Y and X are mold marks on the Red Mountain series. Red Mountain ran from 1930 to 1950. The smaller S series are also from the Red Mountain series time frame. The S-Series pieces are the same size as the next smaller piece. 7 is the same size as a regular 6, the 5 is the same size as a regular 4 and the 3 is smaller than the regular 3.
@@castIroncookware Thank you! I appreciate your time to respond and give me some insight into the markings.
I have a Smooth
Medium Heavy
With a tear drop handle
there's only a Very faint
Serial # in the center
Bottom 1791467
It's My Mother's whom is 86 and My Grandmothers , Mother gave it to Me and It still cooks Very Good and very Smooth.
Do You have Any Idea
On Identifying this pre
1950 heirloom
Cast Iron 10 " Pan.
If you can send pictures t my email, I will do my best to help. lovemyci@charter.net
I found a griddle, I think it’s BSR It’s marked No. 9 (B) or (D) then it’s marked CAST IRON GRIDDLE. it also has an x on the under side handle, any information would be appreciated.
If you are able to send a picture to my email no, I will do my very best to help you identify it. My email address is lovemyci@charter.net
I guess I need to appreciate their cast iron a little more. I have always looked for other brands, but it seems as if all that I see are Birminghams.
They did produce a lot of cookware.
@@castIroncookware I live in Mississippi and I every piece I see is Birmingham. I've always turned my nose up to them but you have made me appreciate them more.
Did BSR produce Hemingway cast iron pans?
Not sure about that one.
I picked up a number12 at a auction I gave 10 dollars for it I just have one question did they put a groove in it instead of a heat ring I’m pretty sure it was made after 1960 because it has made in USA on it
Yes some of the lodge pans have a Groove instead of a ring.
My question was did bsr have a groove in it because my number 12 the same tell as the bsr has the made in USA at the top and no.12 and 13 7/16 at the bottom I do believe it was made after the 1965 because what you said in this because the inside the bottom is not smooth
@@roycenelson6370 if there's any way you can send pictures to my email address, I will do my very best to identify it. My email address is lovemyci@charter.net
I’m sorry I must of looking at my 3 no.5 lodges that I picked up the same day that has the groove in them and gave fifteen for the three of them it was a good day for cast iron sorry for the trouble
I have a Martin Stove & Range! Produced at the Florence, Alabama
Martin pieces are awesome! I currently only have one and it has a crack.
@@castIroncookware ...Ouch!! Believe it or not you cannot get hsrdly any Information from the company about them...I know the brothers opened a foundry in Florence, Alabama after they bout out King...I had to have it appraised to really get info..and it's worth as it sits. It needs to be restored but it's in really good condition. When I bought it...they threw in a early lodge dutch oven with it. My wife's grand mother gave me a dutch oven that was her mother's...I feel blessed to have them!
@@Mass.Effect there is very little information about the Martin Foundry out there. I have a couple of friends that live near the Florence area and they are my go-to guys when it comes to Martin questions. Martin has become highly prized. I've even heard of them being referred to as the Griswold of the South. I just remembered that I do have a second Martin piece. A nine cup heart pan. I would love to start a Martin set when my budget improves a little.
@@castIroncookware your very fortunate! This is all I have knowledge of for sure the value (ballpark) by way of appraiser and that most I have seen online and in the real world is that the vast majority are in really bad shape before being refurbished...they are extremely nice after being done! Mine has not been redone and the only reason I wouldn't burn in it is because the seals are in need of replacing! I have found some information on it but I would like to find the production year. Oh by the way it is a No. 8-16
@@Mass.Effect that is awesome! I hope to start a set soon.
are cast iron pans made from pig iron?
Pig iron ore crude iron is the main ingredient. They did however add scrap iron into the mix along with rejected pieces from the assembly. I'm sure that there were other additives that they might have included. That is very much the same with modern makers of cast iron cookware.
I live in florida and can't find B SR cast iron anywhere I am disappointed!!!
In the Heyday of the company, they were shipping cast-iron all over the world. I am a little surprised that you have not run across any in your area.
Know anything about pans with a line under the size #
I do not personally have any underlined numbers in my collection but I have seen quite a few. The ones that I have seen are on older Red Mountain series pieces. Usually the ones with the larger pour spouts and hand scribed numbering.
What about a #9 with underscore and no letter following it?
The #9's are a little rare. I would date the RM by the pour spouts. 30's for the large & 40's for the small with some overlap.
Scored a "Century" series no.7 10 1/8 in. at a thrift store for $30.
#7's are my favorite BSR pans.
I have two pans that I think are Birmingham they have a strange color more gray or silver look than black.
Nice. Cookware is difficult to accurately date. DISA s were in the 60s. Some of your suppositions are just that. Overlap of skillet sizes wasn't usual. Skillet size was also changes to accommodate industry standard glass/pyrex top sizes. Overall, nice job.
10 tons is just one small dumptruck load, and once that ore is processed, it's much less
Do you prefer Birmingham to grizwald
Griswold is a lot more lighter and collectible. Griswold is also more expensive than Birmingham and less available. I suppose I am more fond of Birmingham because I live in the south and there's a lot of Southern history involved.
1960 is when the United States required manufacturtes to put country of origin on there products....so USA started showing up in 1960!
I'm from B'ham they were literally built on Red MTN on top of Iron Ore hence the name Red Mtn where it is literally red from the abundance of iron ore
There has been a lot of iron come out of that mountain.
I have an 8E. Date? Thank you.
1930-1950 If the letters are a little scrawled looking then it will be in the 1930's end on the spectrum. The larger pour spouts will also be from the earlier half of the spectrum as ell.
I just picked up my first vintage cast iron and I believe it is a Birmingham Stove and Range. I sent you some pictures in facebook messenger. I am hoping you might be able to let me know. How is Carnivore going? My wife and I have been Carnivore now since January of 2022.
I wonder who made cast iron skillets before the Civil War? I dug one up with my metal detector at a Confederate campsite in Tennessee.
Surprised the iron didn't rust away completely after that long. Does it have a gate mark or was it too far gone?
That is why cast-iron collecting is so confusing. A widely held opinion on when this happened or that happened can be challenged by anybody because they say prove you're finding. You can't. Whatever they change to made-in-usa or Desa automatic in many cases was over time. Perfect example would be bottom gate marks a lot of that was made by the small no-name companies the held on to their bottom gate marks until way after the turn of the century particularly with cauldrons. I don't know that any of the big Skillet manufacturers made large cauldrons
1968 they were using ''60 million tons pig iron/year''. usa population was ~150 million. one ton = 2000 lbs. 60 mil tons= 120,000,000,000 lbs. that comes to 800 pounds of cast iron per man woman and child PER YEAR!, just from the bsr plant. plus all the other usa manufacturers. even with exports, unknown, it doesn't seem possible. i am also assuming cast iron was being made locally in other countries because it is so heavy to ship. and we know cast iron was being imported to usa.
I just checked the book where I sourced the information about the amount of pig iron that they were using. Apparently there is an error involved. It does state 60 million tons a year and I agree with you that does seem to be excessive. Even though they were making a lot of heavy stoves and Lawn Furniture along with the cookware. I'm going to do some research and try to come up with an accurate number. I really am sorry for giving this information here. My goal is to keep everything is accurate as possible.
@@castIroncookware don't be sorry, for all i know it may be accurate. just seems incredible to think about that much cast iron going out every year. if they made fences and chandeliers and everything else, it may be possible. the guy who wrote the book may have meant 6 million tons. when you stated the figure, i could see you didn't believe it yourself.
Sorry I didn’t write it clear. The marks I’m describing that they are on the inside flat surface of the pan. Is that normal?
If you are talking about Mill Swirls. Circular rings that start in the center and radiate outwards. They are from a finishing process that was done in the factory. You will see that on mid century and earlier pieces. Very cool.
How muchhas cast prices cameup lately, I buy a whole lot, don't sell much!
Cast iron has been experiencing a resurgence. The demand along with better knowledge has pushed prices up quite a bit. I think that it is a reasonable trade off.
10 SK MADE IN USA. D. Edit. :. and. 10 A
10 A
Cannot be 60 million tons. That would produce over 20 billion skillets at 5 pounds each.
I think that the book that I quoted that from must have had a type-O
@@castIroncookware Most likely it is, not trying to pick on your videos either. keep em coming.