Name that skillet

[JasonL]

So I just picked this one up for $14. Any ideas?

 

[Doug D.]

Is that a notch in the heat ring at 12:00?

 

[John E]

Doug beat me to it!

One-notch Lodge

 

[Ken Davis]

I see what may be another notch at 3 and what could be one at 9. Jason?

 

[JasonL]

Just did a little scraping and found two more. 3 total 12,3,9. Can't see any other marking at this time though. Just put it in the lye bath.

 

[JasonL]

After a couple of days in lye.

http://farm8.staticflickr.com/7387/13219316033_9818d68071.jpg

On the middle picture, i'm wondering what those marks are from? and they go around the whole edge of the pan.

---------- Post added at 09:32 AM ---------- Previous post was at 09:28 AM ----------

And i'm also wondering. Did lodge make these unmarked pans to sell cheaper or is it they just didn't mark there pans for a period of time?

 

[John E]

The marks around the outside rim are where the finished piece is broken away from the gate and then ground down even. You can get a diagram of the casting here:

http://www.castironcollector.com/casting.php

As for trademarks, my understanding is Lodge marked some of their pieces in the earlier 1900s but most pieces during the same timeframe are unmarked. During the middle of the 1900s the pieces were exclusively unmarked, and then they began marking them with the Lodge TM similar to what you'll see today in the latter part of the 1900s. Being new, that's what I've learned so far, but I expect one of the experts to chime in and correct me

 

[Jerry L]

Looks like some monday "hungover" finishing....

 

[John E]

Yeah, or a really poor casting. Shouldn't be necessary to grind the outside of the pour spout like that.

 

[JasonL]

Must of been the day 1 training pan.