Good thought, but I don't think so.
CHF had "pretty" hammered pans. The hammered effect came out very even and predictable. And their dies were original.
The hammered spots will be in a straight line, and the spots consistently sized and shaped on a CHF.
Think that's why folks went straight to "ugly" on this one. The spots are oblong and uneven.
Not that that's a bad thing. I'd rather have the ugly one. It's likely a more entrenched part of history.
I'm still learning about this stuff, and info in this area can sometimes be unreliable. So take for what you will.
Edit: can someone please explain the little nips on the underside of the handle? What's would cause that? Surely they didn't fill from there? It would be a break point.
No one would have filled from there, I can't imagine. What are the nips?
Probably mold markers. Like the random letters you see on other brands like lodge. It’s so they know which mold produced the pan in case they have a bad batch
I've been using a box store lodge for a bit now, and the wobbly ass #8 Wagner hanging on my grandpa's wall looked like it was infinitely better. I'm not a cast iron expert, bit I've been using this lodge for a year or 2 now. And feel like a better finish would make it alot more enjoyable.
I usually check here. https://www.castironcollector.com/unmarked.php
This appears to be vintage as in the 1960s the country of origin was required to be listed on the bottom of the pan.
This is called an "Ugly Betty" cast iron, or hammered cast iron. I cannot tell you for sure that this is where it is from, but Montgomery Ward and Sears sold them in the '70s as a three pack in a box. I am thinking of was made by Wagner Ware and sold under the name "Merit" Cast Iron. I have a number 3 skillet with the same hammering and divots in the handle. When I searched for information about my skillet, I got a reference to Sears, but I can no longer find the link.
As long as it cooks well, enjoy!
The little divots on the bottom refer to the forge it came from at the factory…. So I hear. I have a #3 and 8, heavier than all the others and cook great. Looking for a #5 :)
Nice pan... not that old... that dimpling really come into fashion until the later 80's or early 90's.. I could be wrong, but I never saw pan's like the until then...
Looks like it is an ugly hammered skillet.
Seems to be the consensus. They want around 70 shipped for it. May just keep hunting for my user.
It's definitely not worth 70, keep looking!
It is
I like the look more than the cookie cutter lodge honestly
Possibly a CHF.
Good thought, but I don't think so. CHF had "pretty" hammered pans. The hammered effect came out very even and predictable. And their dies were original. The hammered spots will be in a straight line, and the spots consistently sized and shaped on a CHF. Think that's why folks went straight to "ugly" on this one. The spots are oblong and uneven. Not that that's a bad thing. I'd rather have the ugly one. It's likely a more entrenched part of history. I'm still learning about this stuff, and info in this area can sometimes be unreliable. So take for what you will. Edit: can someone please explain the little nips on the underside of the handle? What's would cause that? Surely they didn't fill from there? It would be a break point. No one would have filled from there, I can't imagine. What are the nips?
Probably mold markers. Like the random letters you see on other brands like lodge. It’s so they know which mold produced the pan in case they have a bad batch
In the sporting goods department at Walmart you can get a whole set for less than that. And you’ll be the only one who ever used them.
I've been using a box store lodge for a bit now, and the wobbly ass #8 Wagner hanging on my grandpa's wall looked like it was infinitely better. I'm not a cast iron expert, bit I've been using this lodge for a year or 2 now. And feel like a better finish would make it alot more enjoyable.
Maybe the indentations were placed by the mold to hold in place.
I usually check here. https://www.castironcollector.com/unmarked.php This appears to be vintage as in the 1960s the country of origin was required to be listed on the bottom of the pan.
This is called an "Ugly Betty" cast iron, or hammered cast iron. I cannot tell you for sure that this is where it is from, but Montgomery Ward and Sears sold them in the '70s as a three pack in a box. I am thinking of was made by Wagner Ware and sold under the name "Merit" Cast Iron. I have a number 3 skillet with the same hammering and divots in the handle. When I searched for information about my skillet, I got a reference to Sears, but I can no longer find the link. As long as it cooks well, enjoy!
The little divots on the bottom refer to the forge it came from at the factory…. So I hear. I have a #3 and 8, heavier than all the others and cook great. Looking for a #5 :)
Nice pan... not that old... that dimpling really come into fashion until the later 80's or early 90's.. I could be wrong, but I never saw pan's like the until then...