Author Topic: Who used just a number inside a diamond mark? (Read 18994 times)

Prairie_Gal · « **on:** April 05, 2009, 02:42:43 AM »

I've been reading too much, too fast and it's all run together. :P Am I correct in "remembering" that this was an early mark on Favorite cast iron? There's a skillet in a junk shop I'm considering but I'd really prefer to know who/what/when before I buy. Thanks!

I have one more question: IF you were looking for your ideal #10 or larger "user" skillet, which one would you buy? Early Griswold, Wapak, or Favorite Piqua? Some other one? I need a BIG ONE and I don't know which one to search for...I'd say that Wagner Ware would just be too heavy for my arthritic wrists, at this size....

maloney108 · « **Reply #1 on:** April 05, 2009, 07:54:26 AM »

Hi Becky,

We've been around the block on this one a few times and although the "conventional wisdom" says that it's Favorite, there are no smoking guns to prove it. I mean things like catalogs, dual marked skillets or unused skillets with labels. Barring that, we're onlt going with what seems most likley. I have two of these and they are very nice skillets. They have different handles, though, so there is some question if these were made for a chain of stores and jobbed out (like Sears did for Puritan and Best Made) to the low bidder and different foundries made them at different times.

Here's the #9 and I'll post the #3 next (because I'm too lazy to look up Michelle's multi posting instructions ::)

maloney108 · « **Reply #2 on:** April 05, 2009, 07:54:58 AM »

Here's the #3

Some other differences are shown here - the #9 has an underline inside the diamond and, of course, the "A" outside, while the #3 has the 'dash' mark on the underside of the handle.

Jesse and Kim Dunfee · « **Reply #3 on:** April 05, 2009, 10:08:23 AM »

Becky,
I don't know if you mentioned what kind os stove you use. Gas or smooth top. If your cooking with gas then you need not worry about the skillet having a heat ring. Just in my limited experance when you start getting up to the #10 size they are more pron to have a warp in the bottom. Some are bad and spin like a top if you push on the habdle. Some are not that bad but still have a buldge that really doesn't matter IMO if you gooking with gas because it won't spin on ya when your stirring or mixing the food when your cooking. I am partial to Griswold and the smooth bottom #10 is a nice skillet. The early Wagners I have just resently been impressed by how nice and light they are. And the Eire Skillets are nice and light also. Now that I confused you even more I will let someone else strighten you out..... ;D

Tom Penkava · « **Reply #4 on:** April 05, 2009, 10:43:52 AM »

Becky, I will probably "confuse" you even more. Although I have lots of Griswold & Wagner & Favorite & Vollrath, I collect Lodge and BSR. For cooking I prefer the heavier BSR and Lodge and usually the #10s, #12s, and/or #14s. Since you are concerned with weight, I would recomend you look for a larger Favorite/CHF since they would fit right in with what you already have.

Mark Ritter · « **Reply #5 on:** April 05, 2009, 11:47:58 AM »

Becky, you have asked the million dollar question but I think Jim, answered it the best of any I have heard so far. H. Jesse Dunfee also has made some good points to consider when buying a pan. I guess that is up to personal preferences such as weight verses lightness. Smooth bottom skillets seem to be more durable but they are also much heavier and don't heat as quickly. So I guess it is just a matter of what suits you the best.

I collect these skillets and such and I also don't know who made them. Jim, that sure is a nice #9 pan you have there. I seen one on ebay the other day that went for a little over 4 dollars but shipping was 15 and a half, sign of the times. That is one that I am still have been trying to find that is in good shape to complete my set. I have also heard there is a #4 skillet but I have never seen one. If anyone out there has one I would really like to see a picture of it. I have #3 thru #18, minus the #4 and #9. Also the covers for the #10 and the #18.

Chris Stairs · « **Reply #6 on:** April 05, 2009, 11:55:15 AM »

Mark,
How big is that #18? Is it like a hotel skillet with the two loop handles? I don't think I've seen that one.

Chris

Mark Ritter · « **Reply #7 on:** April 05, 2009, 12:24:14 PM »

I was trying to look up the information on when I posted this . Yes it is a hotel skillet. I would of included the link but it is in the Members Only Section, under Info on Cast Iron Foundries, Skillets With Diamonds, May 26 2005. There are pictures there. It is 1/16 inch smaller than a Griswold #20 Hotel Skillet.

Chris Stairs · « **Reply #8 on:** April 05, 2009, 01:32:19 PM »

Thanks Mark,
I'll check it out there.

Chris

Charlee · « **Reply #9 on:** April 05, 2009, 02:12:54 PM »

Quote

Becky, you have asked the million dollar question but I think Jim, answered it the best of any I have heard so far. H. Jesse Dunfee also has made some good points to consider when buying a pan. I guess that is up to personal preferences such as weight verses lightness. Smooth bottom skillets seem to be more durable but they are also much heavier and don't heat as quickly. So I guess it is just a matter of what suits you the best.

I collect these skillets and such and I also don't know who made them. Jim, that sure is a nice #9 pan you have there. I seen one on ebay the other day that went for a little over 4 dollars but shipping was 15 and a half, sign of the times. That is one that I am still have been trying to find that is in good shape to complete my set. I have also heard there is a #4 skillet but I have never seen one. If anyone out there has one I would really like to see a picture of it. I have #3 thru #18, minus the #4 and #9. Also the covers for the #10 and the #18.

Mark, I have a little "Diamond" that is NOT marked with anything other than a diamond shape, but it's the same size as some of the other "4"s that I have. Nice little skillet!

Prairie_Gal · « **Reply #10 on:** April 05, 2009, 05:26:10 PM »

  You are the MOST helpful forum! And so friendly. Right now I'm cooking on a cruddy electric coil stove but a high quality GE gas is in my future (or it better be, if my husband expects much more of my cooking ;-)...Much of the cast iron I got from my mother is Favorite (either Piqua or CHF), including the chicken fryer, and a dutch oven....so those do have a sentimental appeal.

  The one Wapak skillet I got, recently, impressed me mightily with its light weight and incredible smoothness, though, too.

I'll be sure and check for warping when I'm looking at the larger skillets out there. Thanks for warning me!

Mark Ritter · « **Reply #11 on:** April 05, 2009, 10:16:28 PM »

Picture one, cover 19lbs.

Mark Ritter · « **Reply #12 on:** April 05, 2009, 10:18:56 PM »

Underside

Mark Ritter · « **Reply #13 on:** April 05, 2009, 10:22:34 PM »

Bottom, 21 lbs.

Mark Ritter · « **Reply #14 on:** April 08, 2009, 08:34:54 AM »

Hey Chris , I did post some pictures for you to see. And Charlee, thanks for the information on the #4.

Chris Stairs · « **Reply #15 on:** April 08, 2009, 01:42:29 PM »

Thanks Mark,
I did find the thread on the dark side. I'm sure that Becky and other guests were glad to see you post them. ;)
That lid sure does look Favoriteish.

Chris

Brian Vick · « **Reply #16 on:** April 08, 2009, 01:53:37 PM »

Mark,
I'm pretty sure I have a #9 lid somewhere in my stash I'll check when I get home interested?
OB ;D

Mark Ritter · « **Reply #17 on:** April 09, 2009, 12:50:29 AM »

Thanks Brian, yes I am interested.

Brian Vick · « **Reply #18 on:** April 09, 2009, 03:43:48 PM »

Quote

Thanks Brian, yes I am interested.

Mark,
Pics of #9A lid

Brian Vick · « **Reply #19 on:** April 09, 2009, 03:44:12 PM »

#2
I will EM you
OB ;D

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Author Topic: Who used just a number inside a diamond mark? (Read 18994 times)

Prairie_Gal

maloney108

maloney108

Charlee

Prairie_Gal