I've got a Wagner 11 almost exactly like that, though the casting isn't quite as good on the bottom of the pan. The cooking surface is ground impeccably and is glassy even after only a few months of cooking. An excellent, excellent pan that is quickly becoming one of my favorites, as I am sure it will yours as well.
Also an excellent example of why early Wagner should NEVER be considered second class citizens by cast iron afficianados. *cough, cough*