I think my grandparents (they raised me) pans that were BSR are Century 1950s. I don't see Made in USA on them. But still cleaning decades of crud... I thought was the texture of the pan for 40 years! I have a No 8 and then also a small pan. I also have one that looks different than the BSR style but again it has it's own layers of love... lol. Thank you! They got married in 1976, both had lost their spouses to cancer. His first wife was born around 1905 and my grandmother and step-grandfather were born 1925-1927.
Hi, Steve! In my opinion you have the two best sets of cast iron in existence. I don’t have any Red Mountain but my Century #5, #7 and Dutch oven are my best cookers. I think it’s because BSR pans are heavier than pricier collectibles like Griswold. I love my old Griswold pans but they’re a little more finicky. BSR pans are indestructible. I found my #5 in the town dump 50 years ago. It was literally covered with rust. I took it home, scoured it with steel wool, seasoned it and I’ve been using it ever since. Took it camping, cooked in it directly over hot coals. I stripped it in self cleaning oven a year ago before I knew better - before I found your channel - and it didn’t warp. My Griswold griddle unfortunately did warp. I fried up some eggs this morning in my BSR #5 with just a little oil and they slid out of the skillet perfectly. Oh, and congrats on your seasoning product debut! I’ll order some as soon as I use up my Crisco. (I’m poor and cheap, and my folks taught me it’s a sin to waste food.) Best of luck to you, Steve!
I agree , the Griswolds are lighter and not as tough as the BSR. The Griswolds are great for frying eggs but they can't hold a candle to BSR for searing a steak.
My great grandmother was born in 1895, and I knew her well when I was a child, up to being a teen. She said the same thing that 'Southern Cast Iron' says about the cast iron skillet numbering protocol, which sums up to this: "Basically, the number is supposed to be the dimension across the top flange (rim-to-rim), unless the manufacturer meant for it to be the 'cooking surface' (usually 2-inches narrower than the rim), unless they lied about their stated size because then they could cite 'our size 8 holds more than any other competitor', so as to beat the competition... (and you wonder why they don't go by number sizes anymore!)
I was recently going through my Dad's cast iron pieces which he has accumulated over the last 40 years or so from people giving him old pans they didn't want. I've recently got into restoring pans so he gave me some of his users to clean up because despite looking great on the cooking surface, he never stripped them completely to clean up the bottoms. In looking at his collection, I found a #8 Lodge with arc logo and raised lettering on the handle AND a BSR #9 red mountain with hand scribed lettering. I couldn't believe he had those two pans...currently working on stripping and restoring the BSR and can't wait to see how it looks when I'm done!
oddly enough, i got my cast iron in late 70's and 80's and it hung on the brick chimney backing up my wood stove as decoration and heat storage. i did use the wagner griddle fairly often for pan cakes, but i never really started cooking in cast iron until maybe 4 years ago, when i realized how old some pieces were. i saw some vids here on you tube that made me get it down, clean the rust out, and use it. now it's become a daily ritual. if i ever buy more, they would have to be unknown manufacterers with the gate marks. for me, thats the ultimate cool factor.
Including the current restored price values for the pieces was very interesting and informative. Best of luck to you in finding those missing pieces at reasonable prices.
Amen! Brother I had to come back to confirm with your video's help a nice little find I just got which I believe is a BSR Century no.5...it's got the crud on the bottom as usual but I got my can of Easy Off standing by to confirm...lol. Be blessed Brother and thanks a bunch for the instructional video as always it's a HUGE help in identification.
Hello from Australia mate , im a tradesman in the foundry game , official title , foundry technology and applied sciences . I've noticed in a few videos that you have used the term , sand shift , I'm not convinced that's quite right , for 1 reason , if the sand shifts at any time in the process of manufacturing , you will typically have remnants of sand in the finished products , let's call in pock marks . In my opinion, it's actually what I would term as cold shot , it's where the metal isn't at the correct pour temperature, if you look at the faults , you can see two definite lines where it seems the metal has joined together , but not quite formed properly into a solid , smooth product . Please keep up the vids , they're great to watch . ✌😎✌🍻
Hello Australia! I do suppose that is true. I would really like to get a close-up view of the Foundry process. I will try to remember the terminology the next time I'm talkin about casting flaws. Thank you for the information.
@@castIroncookware thanks for the reply , hope I didn't offend you sir . Just thought it would be a bit of info you could look at at ponder over. Have a great day in the U.S.A .
@@larryberwick659 Not at all. I am always willing to learn more. At my age, I have to learn something new every day to replace the stuff I forget each day. Lol
Always enjoy your videos.ive only been into cast iron collecting for 6 months and just bought my first BSR recently a #7 red mountain with the small spouts .and it's one of my favorite every day users. To me it just seems like a excellent quality skillet.
I have 2 #8 red mountain, and one #3. And I have 1 #8 century series. I love BSR. I've only been collecting a short time, but if I run across any of them I snatch them up, if I have it already or not. Lol
I will most likely share more as time goes by. I am hoping to share collections from other collectors soon. I have been talking to a few people who want to share.
Steven I have # 14 A red mountain just like yours. it has a cool sand shift mark on the bottom. I paid 75.00 for it but I had to have it. it fry's fish like a champ!
Thank you for sharing your collection with your viewers, I found it must interesting. BSR cast iron cookware is my very favourite vintage cast cookware. I love my Wagner, Lodge and Griswold pieces, but I just favour my BSR pieces. All my best wishes...
Great video. I just did realize that the #5 Red Mountain series skillet that I use almost daily is hand scribed (5 dot dot ). Thanks for the information.
Great video, I learned something new from watching, I'm going to look through my cast iron collection to compare the BSR markings. Your seasoning product really works well, looking forward to more videos. thanks.
My wife always complained that my hobbies were too "heavy." I'm sure yours would commiserate. :) I bought a stick of your seasoning. It seems to work well. (I usually season with beef tallow).
@@castIroncookware Well, after I bought it, I came home to do some research on it. I knew it was BSR but I could not find ANYTHING on this exact one. Then, I found your video and I knew if anyone had it, it would be you, lol. And sure enough....I was right! Thank you!
Its a little confusing with the really old lodge and wagner. I have some with a heat ring not like bsr to the edge. Only a tiny 7 on the back. Then another large with the 9 raised on top handle. From my searching the internet. It apoeares to be an of lodge what some big collectors claim blacklock. Its hard because I dont like subsiding to Facebook so identifying makes it more difficult.
@@raymond5194 I am less confident when it comes to identifying Wagner and Lodge than I am with identifying BSR. The lodge history is quite long with many changes involved. The changes do help with dating though.
I have one of these that's marked 14 A. It was my grandmother's. It also has home in the top handle. I also have the matching lid for it. I always wanted to know more about it. Thank you for the information.
We are in the middle of bad time's and we have to stay positive and work together and make it through this and believe that God has a great plan for us so I say this with respect and love for you all be positive and don't panic Terry from indianapolia Indiana
Love the video as always. I am going to be honest however. I have 1 skillet that is made in Taiwan. It is my most used skillet. I love all my Wagner wear and all of my lodge. My collection however does not afford me to be picky as I don't have full sets of skillets. My Taiwan skillet is as thick as new lodge but has the smooth bottom. I am also not a collector per say. I love to use every skillet I own. I wish I could be a cast iron collector.
I love mine Taiwan and if I had a collection as big as yours I could not use them all either. I get it. most of my collection comes from me arriving at a yard sale of swap shop ish place. ME: " how much for the cast iron" THEM: "what one" ME: "ALL OF THEM"........ I get good deals that way.
I’m still trying to figure out how scribing numbers and letters into the molds would result in an indentation (rather than an elevation) in the casting. When the iron was poured wouldn’t it have filled in the cavities in the molds? BTW I bought a No. 5 pan at a local grocers in the late 80’s. I had always assumed it was Asian. Watching your channel taught me it is actually a BSR. Not bad for a first pan. It could definitely stand to be cleaned after years of use but it still works well so maybe someday.
I picked up a I believe a BSR #9 today. It has the ridge on the under side of the handle but it has a big #9 raised on the handle. I haven't cleaned it yet so not sure of any markings on the bottom yet. when I get it cleaned I will send you a pic. maybe you will know if it is BSR or not. Have great afternoon.
I have an urgent question--well, only to me: I have a No.8 that I would believe was a BSR Century. Size given in fractions, beautiful clear deep handle ridge and tear drop, but up in the point of the tear drop is a lovely 2. It would be upside down when the pan is hung from a hook. I wouldn't bother you, but I thought I glimpsed one on one of your pans in a different video. Is this a feature of BSR? Oops, sorry, you answered that!
Occasionally you will see a small 1, 2 or 3 inside the tear drop of the hanger hole. It is believed to be shift designations. First, second and third shifts of operations of the foundry. In some cases you will see dots, 1, 2 and 3 for first, second and third.
I'm not sure the exact process. There might be quite a few steps in making a mold. I would think that the scribing took place in the sand during one of the steps and then it was transferred to the final mold.
Cast Iron Cookware I have a 5 pan with no letter after. But with the tell tale ridge and inner heat right. I’m hoping it’s a red mountain. Hoping to order some easy breezy soon
I just found this video while trying to identify a cast iron pan that was given to me by my mom like 26 yrs ago and the second skillet you showed #5 is the one but mine says Made in USA on it, does that mean it was made in the 1960's? Also etched in the handle of mine is the number 1 also, what exactly does that mean? I didn't understand your explanation of that number. Thank you for this video.
It is most likely from the late 1960s or even early seventies. The USA was continued all the way up until 1991. It is widely believed that the one is a shift mark that designates which shift it was produced. 1st, 2nd or 3rd shift production. Sometimes in certain makers, you will see 1, 2 and 3 dots. In very rare pieces, I have seen a D that may have designated a weekend or holiday shift.
First thank you for all you do. Taking the time to produce these videos. I really thank you. I have a pretty old "national 8" that i would love more information on. It is much lighter then other #8's I have ever seen or held. on the back non handle side it says NATIONAL and on the back handle side it just says 8. Do you know much about these lighter weight super smooth skillets?
Hello. Thanks for all your videos on cast iron,. I've learned a lot. We picked up an old skillet which we believe is a BSR. It has a ridged handle. It says "MADE IN USA" at 12 o'clock on the back and at the bottom near the handle it says NO . 8 and below that 10 5/8 IN. We removed all the seasoning (Oven cleaner) and did a vinegar and water soak for several days. Here is the concern. It is very rough (not smooth like my other 2 BSRs). My others are not MADE IN USA so I don't know if the newer models weren't smoothed out, not milled like my NO 10. Do we really have a BSR? Even when using a lint-free cloth, it left a lot of fibers. Was this a reject? We paid $15 so we figured we might be able to restore it. What do you think? Thank you for your time.
@@castIroncookware Thank you for responding. I assume it isn't valuable or special, being a newer model and all? I want it for cooking, not collecting. I was thinking of sanding the cooking surface to make is smoother. Would that be recommended or discouraged?
The 8 is the heat ring size from the era of removable stove eyes. The G is a mold number for quality control tracking and the 4 is likely a shift mark. 1 for first, 2 for second, 3 for third and 4 for irregular shifts such as weekends or holidays.
Yes, the Century lids will have the same descriptive size lettering as the pans do in the center of the inside. The dimples will radiate in a uniform pattern where the Red Mountain dimples are random. The lids for the skillets and the Dutch Ovens are all the same as well.
@@castIroncookware Thanks. I've probably seen them but didn't realize they were Century. Some of the brands had distinct shapes as well as the undersides. Of course it always helps when they come straight out and put their name on it.
I sit here day after day and wish I had the opportunity to help people just like me with nothing but love in my heart and soul and I can't help my self much less anyone else I remember cutting grass and shoveling snow for the old people that I knew couldn't get out and do it and they would give me a cup of hot chocolate and say I wish I could pay you it's..not about money I did it because it was the right thing to do help when I am needed my did teach me that Terry Decker
I love seeing all these cast iron pieces. You're so smart.
Thank you for sharing your beautiful collection with us.
I think my grandparents (they raised me) pans that were BSR are Century 1950s. I don't see Made in USA on them. But still cleaning decades of crud... I thought was the texture of the pan for 40 years! I have a No 8 and then also a small pan. I also have one that looks different than the BSR style but again it has it's own layers of love... lol. Thank you!
They got married in 1976, both had lost their spouses to cancer. His first wife was born around 1905 and my grandmother and step-grandfather were born 1925-1927.
A lot of years of family history wrapped up in those pans.
I always learn something from your videos. Good to know the difference between BSR Century and Red Mountain series.
Hi, Steve! In my opinion you have the two best sets of cast iron in existence. I don’t have any Red Mountain but my Century #5, #7 and Dutch oven are my best cookers. I think it’s because BSR pans are heavier than pricier collectibles like Griswold. I love my old Griswold pans but they’re a little more finicky. BSR pans are indestructible. I found my #5 in the town dump 50 years ago. It was literally covered with rust. I took it home, scoured it with steel wool, seasoned it and I’ve been using it ever since. Took it camping, cooked in it directly over hot coals. I stripped it in self cleaning oven a year ago before I knew better - before I found your channel - and it didn’t warp. My Griswold griddle unfortunately did warp. I fried up some eggs this morning in my BSR #5 with just a little oil and they slid out of the skillet perfectly. Oh, and congrats on your seasoning product debut! I’ll order some as soon as I use up my Crisco. (I’m poor and cheap, and my folks taught me it’s a sin to waste food.) Best of luck to you, Steve!
I agree , the Griswolds are lighter and not as tough as the BSR. The Griswolds are great for frying eggs but they can't hold a candle to BSR for searing a steak.
My great grandmother was born in 1895, and I knew her well when I was a child, up to being a teen. She said the same thing that 'Southern Cast Iron' says about the cast iron skillet numbering protocol, which sums up to this: "Basically, the number is supposed to be the dimension across the top flange (rim-to-rim), unless the manufacturer meant for it to be the 'cooking surface' (usually 2-inches narrower than the rim), unless they lied about their stated size because then they could cite 'our size 8 holds more than any other competitor', so as to beat the competition...
(and you wonder why they don't go by number sizes anymore!)
We make the bed we lay in so remember that you have to make sure you are making the right choices for your self and the one's you love
I was recently going through my Dad's cast iron pieces which he has accumulated over the last 40 years or so from people giving him old pans they didn't want. I've recently got into restoring pans so he gave me some of his users to clean up because despite looking great on the cooking surface, he never stripped them completely to clean up the bottoms. In looking at his collection, I found a #8 Lodge with arc logo and raised lettering on the handle AND a BSR #9 red mountain with hand scribed lettering. I couldn't believe he had those two pans...currently working on stripping and restoring the BSR and can't wait to see how it looks when I'm done!
oddly enough, i got my cast iron in late 70's and 80's and it hung on the brick chimney backing up my wood stove as decoration and heat storage. i did use the wagner griddle fairly often for pan cakes, but i never really started cooking in cast iron until maybe 4 years ago, when i realized how old some pieces were. i saw some vids here on you tube that made me get it down, clean the rust out, and use it. now it's become a daily ritual. if i ever buy more, they would have to be unknown manufacterers with the gate marks. for me, thats the ultimate cool factor.
The gated marked pieces are very cool and very old as well.
That's a lot of nice looking cast iron. I learn a lot from you on each video.
Including the current restored price values for the pieces was very interesting and informative. Best of luck to you in finding those missing pieces at reasonable prices.
Thank you. I have a lot of people asking about values.
Am impressed with your cast iron collection, also your vids are pretty informative
Amen! Brother I had to come back to confirm with your video's help a nice little find I just got which I believe is a BSR Century no.5...it's got the crud on the bottom as usual but I got my can of Easy Off standing by to confirm...lol. Be blessed Brother and thanks a bunch for the instructional video as always it's a HUGE help in identification.
You are absolutely welcome and thank you so much for watching.
Hello from Australia mate , im a tradesman in the foundry game , official title , foundry technology and applied sciences .
I've noticed in a few videos that you have used the term , sand shift , I'm not convinced that's quite right , for 1 reason , if the sand shifts at any time in the process of manufacturing , you will typically have remnants of sand in the finished products , let's call in pock marks .
In my opinion, it's actually what I would term as cold shot , it's where the metal isn't at the correct pour temperature, if you look at the faults , you can see two definite lines where it seems the metal has joined together , but not quite formed properly into a solid , smooth product .
Please keep up the vids , they're great to watch . ✌😎✌🍻
Hello Australia! I do suppose that is true. I would really like to get a close-up view of the Foundry process. I will try to remember the terminology the next time I'm talkin about casting flaws. Thank you for the information.
@@castIroncookware thanks for the reply , hope I didn't offend you sir . Just thought it would be a bit of info you could look at at ponder over. Have a great day in the U.S.A .
@@larryberwick659 Not at all. I am always willing to learn more. At my age, I have to learn something new every day to replace the stuff I forget each day. Lol
Hello again , i may have video for you to watch , can i share it on the fb group ?
@@castIroncookware I'm year 65 vintage , I'm hearing you .
Very nice sets! Happy hunting!
Hopefully, I will get the chance to complete my Red Mountain series soon. The pieces that I am missing or a little on the expensive side though.
Always enjoy your videos.ive only been into cast iron collecting for 6 months and just bought my first BSR recently a #7 red mountain with the small spouts .and it's one of my favorite every day users. To me it just seems like a excellent quality skillet.
#7's are my favorite BSR's.
Thank you for all the information! The more you know the better. Great video.
I have 2 #8 red mountain, and one #3. And I have 1 #8 century series. I love BSR. I've only been collecting a short time, but if I run across any of them I snatch them up, if I have it already or not. Lol
Nice collection Steven!!! Looks great.
Love you’re videos! And new name of the seasoning!
Thank you so much I really do appreciate it.
Always fun to see collections!
I will most likely share more as time goes by. I am hoping to share collections from other collectors soon. I have been talking to a few people who want to share.
Neat history. I enjoyed it. Thanks for sharing! 👍🏻
Steven I have # 14 A red mountain just like yours. it has a cool sand shift mark on the bottom. I paid 75.00 for it but I had to have it. it fry's fish like a champ!
Most of my pieces have character marks of some kind. That's part of what makes them special.
Thank you for sharing your collection with your viewers, I found it must interesting. BSR cast iron cookware is my very favourite vintage cast cookware. I love my Wagner, Lodge and Griswold pieces, but I just favour my BSR pieces. All my best wishes...
BSR is my favorite too. Thank you for watching.
Great video. I just did realize that the #5 Red Mountain series skillet that I use almost daily is hand scribed (5 dot dot ). Thanks for the information.
Great video, I learned something new from watching, I'm going to look through my cast iron collection to compare the BSR markings. Your seasoning product really works well, looking forward to more videos. thanks.
Thank you, I appreciate that very much.
My wife always complained that my hobbies were too "heavy." I'm sure yours would commiserate. :)
I bought a stick of your seasoning. It seems to work well.
(I usually season with beef tallow).
Thanks so much for sharing your B S &R.
You're welcome, I love sharing.
OMG, I just got that #4 at an antique store for $15!!
That is absolutely awesome!
@@castIroncookware Well, after I bought it, I came home to do some research on it. I knew it was BSR but I could not find ANYTHING on this exact one. Then, I found your video and I knew if anyone had it, it would be you, lol. And sure enough....I was right! Thank you!
great video my friend
Very helpful. Thanks
You're welcome.
Its a little confusing with the really old lodge and wagner. I have some with a heat ring not like bsr to the edge. Only a tiny 7 on the back. Then another large with the 9 raised on top handle. From my searching the internet. It apoeares to be an of lodge what some big collectors claim blacklock. Its hard because I dont like subsiding to Facebook so identifying makes it more difficult.
@@raymond5194 I am less confident when it comes to identifying Wagner and Lodge than I am with identifying BSR. The lodge history is quite long with many changes involved. The changes do help with dating though.
@9:27 that grunt picking up #12 😅😂
I have one of these that's marked 14 A. It was my grandmother's. It also has home in the top handle. I also have the matching lid for it. I always wanted to know more about it. Thank you for the information.
We are in the middle of bad time's and we have to stay positive and work together and make it through this and believe that God has a great plan for us so I say this with respect and love for you all be positive and don't panic Terry from indianapolia Indiana
Love the video as always. I am going to be honest however. I have 1 skillet that is made in Taiwan. It is my most used skillet. I love all my Wagner wear and all of my lodge. My collection however does not afford me to be picky as I don't have full sets of skillets. My Taiwan skillet is as thick as new lodge but has the smooth bottom. I am also not a collector per say. I love to use every skillet I own. I wish I could be a cast iron collector.
I can only use a small percentage of my collection but the real joy of collecting is is in using the pieces. Most Asian are really great users too.
I love mine Taiwan and if I had a collection as big as yours I could not use them all either. I get it. most of my collection comes from me arriving at a yard sale of swap shop ish place. ME: " how much for the cast iron" THEM: "what one" ME: "ALL OF THEM"........ I get good deals that way.
I’m still trying to figure out how scribing numbers and letters into the molds would result in an indentation (rather than an elevation) in the casting. When the iron was poured wouldn’t it have filled in the cavities in the molds? BTW I bought a No. 5 pan at a local grocers in the late 80’s. I had always assumed it was Asian. Watching your channel taught me it is actually a BSR. Not bad for a first pan. It could definitely stand to be cleaned after years of use but it still works well so maybe someday.
The scribing was in the mold that was pressed into the sand. The end result is kind of like looking into a mirror from another mirror.
Amen!
Great video Steve. And any time you want to double your money on that $5 #12 let me know lol.
I picked up a I believe a BSR #9 today. It has the ridge on the under side of the handle but it has a big #9 raised on the handle. I haven't cleaned it yet so not sure of any markings on the bottom yet. when I get it cleaned I will send you a pic. maybe you will know if it is BSR or not. Have great afternoon.
I will be glad to help. My email is lovemyci@charter.net.
Very nice sets! Got the seasoning stick, can't wsdot to use it!
I really do believe that you will love it. Thank you so much for the support.
thank you brother for another good video,,,,,,,,,,,,,,,,,,
You are absolutely welcome and thank you for watching.
I have the number 10 cent. but mine is made in the USA. It is so heavy that I don't use it that much. I only have it because it was my mother's.
I have an urgent question--well, only to me: I have a No.8 that I would believe was a BSR Century. Size given in fractions, beautiful clear deep handle ridge and tear drop, but up in the point of the tear drop is a lovely 2. It would be upside down when the pan is hung from a hook. I wouldn't bother you, but I thought I glimpsed one on one of your pans in a different video. Is this a feature of BSR? Oops, sorry, you answered that!
Occasionally you will see a small 1, 2 or 3 inside the tear drop of the hanger hole. It is believed to be shift designations. First, second and third shifts of operations of the foundry. In some cases you will see dots, 1, 2 and 3 for first, second and third.
@@castIroncookware Thanks so much. That mark made me wonder if it really was BSR!
Great video, you helped me identify a couple of my old red mountain pans. Did they hand scribe directly into the sand mold?
I'm not sure the exact process. There might be quite a few steps in making a mold. I would think that the scribing took place in the sand during one of the steps and then it was transferred to the final mold.
Cast Iron Cookware I have a 5 pan with no letter after. But with the tell tale ridge and inner heat right. I’m hoping it’s a red mountain. Hoping to order some easy breezy soon
@@Str8Flossin You are welcome to send pics to lovemyci@charter.net I would be glad to help id them.
I just found this video while trying to identify a cast iron pan that was given to me by my mom like 26 yrs ago and the second skillet you showed #5 is the one but mine says Made in USA on it, does that mean it was made in the 1960's? Also etched in the handle of mine is the number 1 also, what exactly does that mean? I didn't understand your explanation of that number. Thank you for this video.
It is most likely from the late 1960s or even early seventies. The USA was continued all the way up until 1991. It is widely believed that the one is a shift mark that designates which shift it was produced. 1st, 2nd or 3rd shift production. Sometimes in certain makers, you will see 1, 2 and 3 dots. In very rare pieces, I have seen a D that may have designated a weekend or holiday shift.
First thank you for all you do. Taking the time to produce these videos. I really thank you. I have a pretty old "national 8" that i would love more information on. It is much lighter then other #8's I have ever seen or held. on the back non handle side it says NATIONAL and on the back handle side it just says 8. Do you know much about these lighter weight super smooth skillets?
Those were made by Wagner in the 1930's and they are awesome skillets.
@@castIroncookware Thanks for the quick reply!
Like cast iron skillet
We just restored a RM small pan. It has 5 V on the back. I didn’t hear it mentioned here. Just curious.
That definitely sounds like a Birmingham Stove and Range, Red Mountain series. The V is a mold mark to track the quality of the mold.
Great video! Did you ever get your #6 Red Mountain?
I have a # 5 b s r with a # 4 on de Handel
That sounds interesting. If you are able, I would like to see some pictures. My email address is lovemyci@charter.net
I have an older BSR that has a lot of deterioration on the outside of the heat ring. No holes, what can I do for it?
As long as it does not leak, you should be fine. Just use it and enjoy it.
I think. Amazon is a good way to shop I believe it would be a very good investment for some one to take and be able to make a living
I have a number 8 centry series, and I noticed a small 3 stamped under the handle, do you know what that indicates?
nothing definite but It is the current consensus that those are shift designation marks.
@@castIroncookware That makes sense, thanks
Hello. Thanks for all your videos on cast iron,. I've learned a lot. We picked up an old skillet which we believe is a BSR. It has a ridged handle. It says "MADE IN USA" at 12 o'clock on the back and at the bottom near the handle it says NO . 8 and below that 10 5/8 IN. We removed all the seasoning (Oven cleaner) and did a vinegar and water soak for several days. Here is the concern. It is very rough (not smooth like my other 2 BSRs). My others are not MADE IN USA so I don't know if the newer models weren't smoothed out, not milled like my NO 10. Do we really have a BSR? Even when using a lint-free cloth, it left a lot of fibers. Was this a reject? We paid $15 so we figured we might be able to restore it. What do you think? Thank you for your time.
It is definitely a BSR. Most of the one made in the 70s to 90s were not milled. They still perform well though, even they may be a little rough.
@@castIroncookware Thank you for responding. I assume it isn't valuable or special, being a newer model and all? I want it for cooking, not collecting. I was thinking of sanding the cooking surface to make is smoother. Would that be recommended or discouraged?
@@ajahndallas Usually discouraged among collectors. It will still perform just as good as an earlier piece like it is.
Got a BSR with 8 Z on the bottom an inch off the rim. Any info on this piece?
It sounds like you have one from the Red Mountain Series. 1930's to 1950s.
What is the smoke point of the mixture?
The Easy Beezy cast iron seasoning works best at 480 to 450. The smoke point of the main oil is 420.
What cast iron has size on top of the handle near the pan?
Griswold and Wagner both do and there are some others.
I have a Birmingham skillet that has 8 G 4 on the bottom. What does that mean???
The 8 is the heat ring size from the era of removable stove eyes. The G is a mold number for quality control tracking and the 4 is likely a shift mark. 1 for first, 2 for second, 3 for third and 4 for irregular shifts such as weekends or holidays.
@@castIroncookware thank u so much 😎
Have you ever heard from a BSR employee. Could any still be around?
I think that there are a few out there in some of the groups. Probably not from the Red Mountain era but I know of some from the Century era.
Are there Century style lids? I don't believe I've seen any.
Yes, the Century lids will have the same descriptive size lettering as the pans do in the center of the inside. The dimples will radiate in a uniform pattern where the Red Mountain dimples are random. The lids for the skillets and the Dutch Ovens are all the same as well.
@@castIroncookware Thanks. I've probably seen them but didn't realize they were Century. Some of the brands had distinct shapes as well as the undersides. Of course it always helps when they come straight out and put their name on it.
@@johnf.kennedy5454 The tricky part about BSR is that they almost never put there name on them.
I have a Century Dutch oven with a lid that fits my Griswold #8 skillet perfectly.
How much is the BSR #14?
Currently the #14 Century has an approximate value of about $125 and the Red Mountain about $150 but I would not sell mine. Lol
Anyone if there are any books on the history of BSR or identification books.
The only one that I know about is Jason Walker's and he has not made it public yet.
@@castIroncookware Thank you Sir.
Did Lodge buy Finex? Anyone know?
Yes they did
Hi. Would you be willing to sell an 8 Gris, a Wagner or BSR? I’d really like to add one to my collection.
I sit here day after day and wish I had the opportunity to help people just like me with nothing but love in my heart and soul and I can't help my self much less anyone else I remember cutting grass and shoveling snow for the old people that I knew couldn't get out and do it and they would give me a cup of hot chocolate and say I wish I could pay you it's..not about money I did it because it was the right thing to do help when I am needed my did teach me that Terry Decker