Maybe it’s a special way to beat eggs that creates a perfectly fluffy but toothsome yellow cake every time.
Or perhaps it’s a special seasoning blend that contains an oddball ingredient that somehow adds just the right punch to any savory dish. Specifically, cast iron skillets handed down through generations.
If you've begun looking for vintage, antique American cast iron cookware for your kitchen, it's practically a guarantee that you'll hear about Griswold and Wagner, brands considered to be the "gold standard" of cast iron cookware. Among the most popular of that kind are the "unmarked" cast iron pans – ones that don't have the manufacturer stamp on the bottom.
But when you go looking for these pans on e Bay and in antique malls, you'll soon find they are almost always overpriced and expensive. Many people across the country, and around the world, have one or more of these "unmarked" pans.
“I think everyone should have a cast-iron frying pan,” says Lane Quinn, who relies on a heavy black skillet that she estimates to be at least 100 years old.
“You can brown what you’re cooking on the stove and finish it in the oven, all in one pan.” Lane’s first cast iron skillet, which she acquired nearly 35 years ago when her uncle died, is unique in that it came with a “drip top,” a lid manufactured to allow condensation to drip back over the food as it cooks.
Griswold produced the finest cast iron cookware ever made.
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And that is to take the time to look at the handles.
(Note I use marked pans in many of the photos to illustrate the article) Here are some pictures to help you ID the corn stick pans.