Cast Iron square skillet ID?

[Timber II]

Can anyone help ID this? Possibly an unmarked Wagner?

 

[BigW.]

Cool pan, but I'm no expert. This may help?

Unmarked Cast Iron Cookware Identification - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast

The Cast Iron Collector: Information for the Vintage Cookware Enthusiast. Learn how to identify unmarked 20th century cast iron cookware.

www.castironcollector.com

 

[Brokenhandle]

There's a ton of info in that link, didn't read it but skimmed through it.
I thought we had a square one similar to it, but maybe it was this one.

The handle looks the same.

The back has more info on it though. Not sure it helps much. Maybe Rich, chopsaw can help out... think he has a fair amount of knowledge.

Ryan

 

[DieselTech]

I thought I was going to be of help. Mine is marked # 2 made in USA.

So I'm no help.

 

[chopsaw]

Possibly an unmarked Wagner?

I believe that it is . Any thing marked with the country of origin is post 1960 . So if that one does not say " Made in the USA it was made before 1960 .

 

[Timber II]

Thanks all, appreciate it!

 

[forktender]

It looks like a Wagner to me as well, I have one that was my Noni's, I keep it in our 5th wheel, it's great for cooking bacon, and corn bread while camping.

 

[LanceR]

Absolutely a Wagner. And most likely a later production piece. Here's one I have that's awaiting restoration.

Compared with my earlier Wagner pans and my older Griswold, Lodge and Birmingham Stove and Range (AKA: BSR) pans and some of my older unmarked and un-attributable pans (and Dutch ovens, griddles, griddle pans, etc) it's thick, not particularly well finished and quite heavy...... all of which is why it hasn't been restored in the years that I've had it. It'll likely be sitting on the shelf with a few others that haven't gotten the spa treatment when someone buys it at my estate sale.

I will say this though; it would be high on my list for use in a campfire as I'd be hesitant to use my nicer pans for that on a regular basis. More because I wouldn't want to risk the seasoning on the other pans than for any other reasoning. I use mostly modern Lodge skillets and Dutch ovens in campfires.

Best regards to all,