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Dating wagner pans

An interesting note is that cookware that declares it was Made in the USA are typically not considered collectable pieces. Margaret SEPTEMBER 27, 2013 AT PMMy dad has a Wagner 1891 original cast iron tea pot that is rustled or deteriorated inside Frm yrs of keeping water in it on their wood burning stove. Well, you can clean the inside but it will definitely take some work. There’s another step after the oven cleaner sessions where you treat the rusted area with a 50/50 mix of vinegar and water. However, the kettle might not be a “collectible” though it will probably hold some sentimental value.Check out some of my other posts, full of info on every part of your kitchen. In 1996, a group of investors, which included a former employee of Wagner, purchased the Wagner and Griswold cookware lines. They continued manufacturing for another 3 years before closing their doors in Sidney in 1999. Wagner does have lids and you’d have to watch e Bay for a week or two to find the right one for you. Let me know if you need help locating a suitable lid. diane legendre SEPTEMBER 25, 2013 AT PMsays 11 3/8 is the size and 2 inchs deep. diane legendre SEPTEMBER 25, 2013 AT PMi have my mothers corn bread pan, wagner c heavy. Is it possible to clean the inside and is it of any value? So, in the 1990s the company that owned the Wagner name started to make “The Wagner’s 1891 Original Cast Iron” series in commemoration of the original cast iron company.Billy SEPTEMBER 25, 2013 AT AMIt depends a lot on the condition but it could be from – 0 .

With the momentum of population growth and expansion, the Wagner brothers had a market ripe for growth and built the most modern and technologically advanced manufacturing facility for casting iron at the time.

JBilly SEPTEMBER 3, 2013 AT PMHi James, It isn’t aluminum but is just the raw cast iron. However when trying to clean it up and put in the oven to season it the sheen turned to a thick glue like substance. It doesn’t scrape out easily at allgreg OCTOBER 3, 2013 AT AMI’ve always favored cast iron, and particularly Wagner or Griswold because they had smooth finishes to cook on. The “L” word while they have a fine line-up are too rough. I had a small set of Lodge cookware that I assembled over the last few years and they were just so rough.

It was actually covered, and I mean covered, with black, gunk-y, cracked seasoning. I eventually sanded down the interior of the pans and skillets to smooth them out.

Specializing in the best, I collect Griswold cast iron cookware made between 18.

The earliest of the cookware was marked ERIE for the Pennsylvania city it was made in.


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