American Brass & Iron

Because I live in the west I thought I might stumble across an American Brass and Iron pan while hunting. I can't seem to locate a photo of one anywhere. I looked in the collectors section of this site and tried to google it but no luck finding it. Does anyone here have a photo of one?

Here's my smooth bottom #15. I'm uploading every photo I've got just for you. My cell phone data sucks here, so it might take until tomorrow morning for them to show up. You'll see some before/in-progress photos (no "after" since I'm not done yet!)

Gallery:
https://picasaweb.google.com/101917176603297073384/ABI15SkilletSmoothBottom

I just got the pan a couple weeks ago and I love it! Unfortunately I killed the seasoning because I only did a few coats before cooking in it, and my tomato sauce leaked off the edge of my pizza. (You can see the crust + cheese of the killer pizza in one or two photos)

The casting on the outside is SUPER rough. It chews through my paper towels like crazy when I try to season it. If the side walls had been machined, this pan would be perfect. I'm honestly considering visiting AB&I and seeing they'd do it for me.

Thanks Rusty, I spotted one of these while out CI hunting yesterday. These pans and their lids seem to me to be much heavier than others. I thought the lid was especially heavy. The store I saw it at was asking $50 for this same DO with lid, I didn't get it. Your DO looks really nice.

---------- Post added at 09:08 AM ---------- Previous post was at 09:06 AM ----------

I just looked at your slideshow and realized it was a pan. The handles on the DO have that same markings so I thought the thumbnail picture was a DO. You sure did a fine job shining up that pan.

---------- Post added at 09:17 AM ---------- Previous post was at 09:08 AM ----------

Again I thank you for sharing these pictures. I think from now on I will be able to spot this one under layers of crud just based on the handle shape.

No kidding - this thing is a heavy beast. I think it works out well for deep dish pizza since the high mass keeps the heat in the par-baked crust while I load it up with toppings.

I didn't know they made DO's too. Is you see it again please post some pics!

But yeah, the handles are a total giveaway. Here's a couple shots of the other end, for anyone lazy to check out my album.



Thanks for the compliments. The pics kinda show before and after, but I'm just going to strip this thing and start over.

Why? looks great now.

I think the pizza sauce ate at my seasoning. I assumed I'd have to strip it to get rid of the discoloration going halfway up the pan. Do you think I can just season over it as-is and it'll go away?

Do all the AB&I skillets have the tab with the initials ?