Need help identifying this unmarked roughly 6" CI? Any idea of age and manufacturer?
Holy shit the cast iron community is here!
this post was submitted on 11 Jul 2023
60 points (98.4% liked)
Cast Iron
2034 readers
1 users here now
A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
Related Communities: [email protected] [email protected] [email protected]
founded 1 year ago
MODERATORS
That's what went trough my mind too. And YESSSS!
Honest question - why does it matter?
I have a small collection and was.interested in this one as my daily use but this is the first I have seen with no markings at all.
Thanks for responding. I can definitely relate. Some of these are vintage.
It’s clearly marked Z for Zorro 😉
(sorry I don’t have anything actually helpful to say 😅 good luck with your search)
Any mark/stamps on the back?
None not even a size stamp.
I suppose you could show us a pic of the back, but if there are no markings anywhere on the pan, I'm not sure how anyone would identify it.
"YUP. That's cast iron." was my first thought.
Skillet. Cast iron skillet. That was my assertion.
Looks like a 6" but there's nothing to compare scale. I'm new to Lemmy, do we do bananas here?
Picture of the underside would be useful. Is there a fire ring? What does that look like? Cast iron can often be identified by the handle design, too, that one looks vaguely like the Red Mountain that I have ... but not quite. And the sides look a bit too tall for what I've seen.
Have you seen those guys who identify places around the globe with only a split second view of somewhere on google maps? Where there’s a will, there’s a way.
Do I have that way? No, but the internet be crazy good at identifying shit.
It appears to be a pan used for cooking
Have you tried running it through the dishwasher yet? That would probably get rid of that nasty black stuff and maybe you could find some markings.
"Nasty" black stuff? Sorry for maybe being ignorant, I am new to cast iron cookware, but I thought the black stuff is what we appreciate and cure the pans for?
The smooth black parts, yes. The gunky/bumpy parts on the handle, no. That comes from years of continued use and improper cleaning where new oil polymerizes over leftover particulate the next time it’s cooked on.
But I wouldn’t recommend a dishwasher cycle as the method to use to strip your pan either. Self cleaning cycle on the oven should take care of it.
Yeah, a pic of the bottom side might help. It's certainly vintage, the big pour spouts are a good giveaway there.
Idk, I see the mark of Zorro. Didn't know he was in the cast iron business, though
