The value of antique cast iron skillets can start at similar to new prices, but a super rare Wagner or Griswold can fetch up to $1,500 apiece. A mint condition, super rare "spider skillet" made in the 1890s by Griswold is worth up to $8,000.
One of the most surprising valuables around your home may be cast-iron cookware. Worth from $15 to $1,500, this is stuff you rarely want to sell at a yard sale.
A common fixture in many historic homes, cast iron is a rustic metal that is best known for its ability to trap and hold heat for long periods of time. While it may be the least valuable household scrap metal, what it lacks in price it makes up for in weight. This is why many scrappers won't pass up on cast iron.
Only cast iron made between the late 19th and mid-20th century is considered “vintage.” That's basically anything produced before 1957. Most cast-iron goods from this time period were made by just a handful of companies: Birmingham Stove & Range. Griswold Manufacturing.
A: On average, cast iron skillets cost around $30 to $50.
Lodge. Founded in 1896 by Joseph Lodge, Lodge Manufacturing is one of America's oldest cookware companies in continuous operation. It is still owned and managed by the descendants of the Lodge family.
Many cast-iron aficionados swear that older is definitely better—better as in more durable, conducts heat more evenly, and withstands arduous conditions. While cast-iron pans continue to be made from the same material no matter what the era, production methods have changed as demand increased.
The first known use of cast iron cookware was during the Han Dynasty in China, around 220 A.D. Casting techniques became widespread in Europe by the 16th century, and since then, this versatile equipment has been a staple in households all over the world.
Condition. When considering the value of vintage iron, the condition is key. Mint, like-new condition is ideal and is the most valuable. Rusted pans may be less valuable, but they can still be restored to their former glory and retain some value.
Why the number "8"? - Our cookware uses traditional American cast iron sizing metrics dating back to the 1800s. The numbers correlate to the size of eyes on antique wood stoves as cast iron cookware and wood stoves often went hand in hand. The number 8 is traditionally a top diameter 10.5" skillet.
Most cast iron is either so-called gray iron or white iron, the colours shown by fracture. Gray iron contains more silicon and is less hard and more machinable than is white iron.
There are no distinguishable differences between skillets and frying pans. The only difference is the name of the cooking device. Pan is a general term given to a variety of cooking vessels. With that, a frying pan is a shallow cooking vessel used to fry up foods.
Cast iron is totally recyclable. Since iron is the main component of steel, you should refrain from throwing it away. Your used cast iron appliances can be melted down and crafted into something brand new, and you can even get money for it!
Cast iron pans can leach a sizeable amount of iron into your food, exceeding dietary intake in some cases. Acidic foods will contribute to much more leaching while an old, heavily-seasoned pan will leach much less iron than a newer one.
You should consider disposing of cast-iron cookware if it is cracked, warped, has holes appearing on the surface, or has passed the rusting stage and is corroding. Unfortunately, worn-out cast iron can be attributed to incorrect heat exposure, lack of care and maintenance also its age.
The reason given for this rule is that if you were to use soap, it would strip the cast iron of its “seasoning.” Seasoning is a layer of polymerized oil that's baked into all cast-iron cookware. It's what gives a cast-iron skillet a non-stick (really more like an “easy-release”) surface.
While today, to some, cast iron may feel like specialty equipment, it was a predominant cooking vessel in the United States up until the early to mid-1900s, when nonstick pans became popular due to the invention of Teflon, and competition in the cookware space increased.
Without the protective layer of carbonized oil called seasoning, cast iron is susceptible to rust. Even a well-seasoned pan can rust if it's left in the sink to soak, put in the dishwasher, allowed to air dry, or stored in a moisture-prone environment.
Chemical symbol for iron (the dominant part of cast iron) is Fe, atomic number is 26, melting point is 1528 C, density 7.9.
Wrought Iron is iron that has been heated and then worked with tools. Cast Iron is iron that has been melted, poured into a mold, and allowed to solidify.
Daily Upkeep. Gently clean your skillet after each use with water and very little soap, if necessary. Use the firm scrubbing side of a two sided sponge rather than an abrasive metal scrub. After you finish washing and rinsing the cast-iron, dry it thoroughly with a towel and return it to a warm oven for 10 minutes.