This is a pan that was my Grandma's & I've about got it ready to season. Using hd easy off for now until I find some good old pieces to replace my wife's newer Lodge stuff. Heavy and rough as a cob inside. I'll probably set up an electrolysis process if I find a good number of pieces. I thought this might be an old lodge, but I read that they usually have the 3 notch heat ring. I have 1 of those now & it's not a bad one, but it's still heavy. I'm not into collecting or selling, just for cooking. It's not that it matters what it is, but how it performs. I would like to know because I want to learn more. Can't find answers to all ? by net search. Thanks