This is one of my favorite skillets that I use at least weekly.
Seasoning is used to protect bare cast iron from rust and to create a non-stick surface.Much cast iron cookware is not marked with a brand.It takes some research to know what particular markings mean.According to "The Book of Wagner & Griswold" (aka the "Red" book), this skillet has characteristics of those made between 19, as well as those circa 1925 - 1930s. One easy way to identify unmarked or private label Lodge iron is from the break in the heat ring found at the 12 o'clock position.Another variation was three breaks in the heat ring found at 9, 12 and 3 o'clock. After being destroyed by fire in 1910 Joseph rebuilt the foundry naming it the Lodge Manufacturing Company. Cast-iron pots were made with handles to allow them to be hung over a fire, or with legs so that they could stand up in the fireplace.In addition to Dutch ovens, which were developed with the onset of the Industrial Revolution, a commonly used cast-iron cooking pan called a spider had a handle and three legs used to stand up in the coals and ashes of the fire.Skillets are the workhorses of the kitchen, used morning, noon, and night to cook up everything from bacon and eggs to dirty rice.Accordingly, skillets are typically built to take almost non-stop use, with cast iron being a favorite medium for manufacturers.Common older brands: You're not likely to run across anything older than 1700.If the cast iron has a "gate mark", it is older than 1900.Two other pre-1900 Griswold logos were launched in 1884.One squeezed the word ERIE inside a horizontal diamond, while the other branded the skillet as GRISWOLD’S “ERIE.” And then, in 1897, the first of the famous Griswold cross logos appeared.She recently passed away and my grandpa let me have the cast iron cookware.