For those cast iron enthusiasts who are thinking about acquiring this book, here is my review of the book, and it gets rather specific:
Overall, it is a quality hardbound book for collectors. For my tastes, however, the cover suffers from a lack of contrast. The actual book cover looks washed out, and it could be better. Collectors of cast iron bakeware will find it well illustrated. There are many US made pans listed that most general collectors of cookware are unaware of. The story of the Pilgrim pan made in Virginia was nice to see. The information about European foundries and pans is new and interesting.
The book does need some proper editing.
On page nine, the last paragraph on the left side of the page is immediately repeated after the paragraph ends on the upper right side of the page.
Beginning on page 10, the font size should be increased for the circle-R superscript when referring to the Northland trademarked Bundt pan. It literally looks like an illegible speck on the page.
The description at the end of the first column on page 13 leads the reader to believe that Griswold and Wagner cake pans were made at the same time Northland/Nordicware made their Bundt pans, but they were not. The wording needs revision. When the Northland/Nordicware-made Bundt pan was released, their only cast iron competition was the Lodge Steeple Cake Pan as it was originally called. It cost $5.50 in a 1968 catalog as opposed to the aluminum Northland/Nordicware pan which was about $4 less.
Page 20 erroneously shows a photo of the handle of an original Lodge fluted cake pan with the caption “Welded handle.” From the preceding paragraph, it seems an actual 1800's pan should have been pictured instead. The Lodge handle is not applied after casting.
Page 68 lists four variations for the John Wright Fruit Top Cake Pan. I believe there are only three variations, and the “dark cast-iron color” pan listed is a mistreated Ultralon coated pan. If a pan coated with Ultralon is chemically cleaned or seasoned at too high of a temperature, the coating turns dark gray or even black (that is the voice of experience talking). Separating out each coating John Wright used is not possible. They used several different coating formulations, and Iron Clad was the trademark name for a non-stick pan, not a specific coating. For the description of the fourth variation, it looks like someone had the text autocorrect feature turned on. The book lists “All-Clad” finish instead of Iron Clad finish. The latter being the correct trademark John Wright used for its coated pans. Having followed the selling prices for this John Wright pan, I feel the “Value” range indicated is too high. The range listed in the book could literally be cut in half, based on selling prices over the last seven or eight years.
Pages 70-71 list only two variations of the Lodge Fluted Cake Pan. It explains away the larger handles on the later version of the first variation. Most collectors see a change to a pattern (such as modifying the handle size) as a new variation, so there are three variations of this cake pan. The “Value” range of the original pan, as with the John Wright pan, is overstated. Over the past 10 years, I have seen plenty of sellers list these pans for the range given in this book, but realistically, the early pan actually sells in the same range listed for the Legacy pan - even less at times. The original pan suffers the same fate as many unmarked pieces of ironware. Many auction sellers do not know that the unmarked pan was made by Lodge. This vintage pan readily sells for less than $100.
In no way am I trying to be harsh here. It is simply my opinion as a collector, baker, and writer. I am sure people have similar views about the books I publish. The content is there. Editing is the toughest part.
