Question About My BSRs

WallyF

Member
I previously posted pictures of a #8 BSR. The consensus was Red Mountain Series, early automation period.

More recently, I obtained a #5 BSR. It too was thought to be Red Mountain Series, early automation period.

Since the #8 was badly pitted from rust, I don't use it very much. When I finally looked at them side by side, I discovered the #5 has a much more rounded transition from the cooking surface, i.e. curvature/radius, than the #8. Is this typical or is one of them a different series?

https://imgur.com/a/dSkLT
 
Wally, I wonder if it is the 5’s, in general, had a more rounded transition to the side. I’ll take a look at a few of mine tomorrow. I’ve noticed what you are talking about on the fives, but never compared between sizes. I do know the 3S’s I have are definitely more angular in the transistion than the Made in the USA 3’s I’ve seen. I’m trying to remember if I have a really old regular #3 (not the 3s) to compare.

It will have to wait though. My wife would not appreciate me banging cast iron around at this late hour! Ha!
 
I have a regular #3 and a #3S. The regular appears more rounded on the inside, less so on the outside. Sounds like the # 5 size might be the same.

Debbie_B
 
Well, my BSRs aren’t gonna be much help. Most of them haven’t been restored yet. Oops.

Here’s a link to some pics. I lined up an old 5, a 5-S, and a Made in USA 5.

Then I took a picture of an old 3 versus 3 S.

https://imgur.com/a/S2hUN
 
I have BSR red mountains and century skillets coming out of my ears and in my opinion, for what it’s worth, the Century skillets marked Made in the USA are a lot rougher in texture than previous ones. I have a number 10 that is rougher than any Lodge made today.
 
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