Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
If a web search for the answer to your cast iron cookware question has brought you directly to this forum, the information you seek may be covered in one of the many reference topics featured on the main website.
John,
I'm thinking this mold is not a Griswold. There were three different sizes of the Lamb Cake Mold that Griswold made. These are listed on our BB pages 132 & 133. Since size is a determining thing it would help some if we knew the dimensions. I'm suspecting your mold was made by a company like John Wright or sorts. If it has no numbers on either piece it would not be a Griswold which has some high dollar values.
I'm just starting to get interested in these types of molds. I'm I correct in assuming, since the lamb has a mouth, it can't be a Lodge? I seem to recall reading somewhere that Lodge did not put the mouth on the lamb, had more detailed musculature, and was a little smaller maybe?
I bought the lamb cake mold and after checking the size, 13 7/8 X 8 1/4, I looked it up in the PB and believe it is a Wagner. Doug was right as usual. It has surface rust and I don't think it was used very often. Very little what appears to be cooking crud. After 3 hours in the E-bath, the first half cleaned off with little work and a little steel wool. It was not seasoned very well and I will start seasoning after I do a complete cleaning of both sides. This piece of CI will stay with me. My mom made a lamb cake every Easter. It is a Polish tradition. I am determined to have it done by Easter. I have the recipe for using a cast iron lamb cake mold and plan on giving it a shot.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.