WWII era massive cast iron griddle marked 24 US Knox Stove Works 1941. Collectible cast iron griddle with unique sense of history – rustic. Dimensions 33 1/2 inches long with handles, 31 inches long, 20 3/4 wide, 1 1/4 inches thick. It weights in at 45 -53 lbs. Knox Stove Works, Knoxville, Tennessee, has been making wood burning cookstoves since 1911. They introduced their very modern-looking “Mealmaster” wood cookstove to homemakers in 1938. When United States joined the war in December 1941, the company as many other foundries around the country was enlisted as the contractor for United States army. Assuming this is a military stove griddle but it would fit over the top of a four burner stove, and compatible wood stove. Could work for cabin owners, restaurant setting, camping or cooking for a group. 79 years old in unrestored condition – It has not been cleaned or seasoned, the cooking surface has been used accordingly and extensively, severe surface rust and scratches are present. No chips, cracks or repairs and it sits flat. Company marking is still sharp. The item “U. S. Knox Stove Works 1941 GRIDDLE CAST IRON World War II era 24 SKILLET 33×20″ is in sale since Tuesday, June 23, 2020. This item is in the category “Antiques\Home & Hearth\Stoves”. The seller is “jetskijohnnys” and is located in Lubbock, Texas. This item can be shipped to United States.
- Color: rust
- Featured Refinements: Cast Iron Stove Top
- Maker: knox stove works
BSR Birmingham Stove Range #12 Cast Iron Skillet. Cleaned and RESTORED – Red Mountain series – Condition is used. A cast iron skillet that’s big enough for holiday cooking. This skillet was manufactured by Birmingham Stove and Range (BSR) in Birmingham, Alabama, probably sometime in the 1930s1940s. Marked on the bottom. RESTORATION: This pan was stripped to bare metal with lye and electrolysis (see last photo). Lye efficiently removes all organic matter including baked on carbon, food remnants, baked on grease, and anything else caked on the metal. This takes anywhere from a few hours in the lye solution to several weeks for especially tough pans. Electrolysis removes everything else using electrical current to separate rust, carbon, and anything the lye has left behind. Time spent in electrolysis is vastly reduced by treating pieces in lye first, so the average pan spends 48 hours in the electrolysis tank. The end result of this process is the elimination of any residue that has accumulated on the pan, ensuring that you start with a completely clean cooking surface. It was then scrubbed with steel scouring pads, steel wool, “magic” erasers, and a lot of elbow grease. It was seasoned with four layers of a blend of palm oil, soybean oil, grapeseed oil, flaxseed oil, and beeswax (all ingredients are non-GMO) polymerized to the iron at 500ยบ for 90 minutes each. This gives your cookware a durable “non-stick” surface that is dry and displays beautifully. It is ready to use as soon as you unpack it and give it a brief rinse, and a little soap won’t hurt it. CONDITION: This pan is in excellent used condition, with no cracks, warping, or repairs that I can see. The cooking surface isn’t smoothly ground, but is a finely-textured pebbly finish that’s ideal for holding seasoning. This texture takes seasoning incredibly well, and you can expect that over time the rough texture of the cooking surface will gradually fill in and become much smoother as you season the pan with your own cooking. There’s one area on the rim at 8:00 that’s either pitted or a favorite place for a previous owner to smack something hard. It won’t bother your cooking. There’s a scuff on the outside wall you will see in the photos. The pan seasoned to a rich, dark black, and it will continue to get darker as you use it. The skillet has a small wobble corrected by 1 business card, and it will not spin. Make sure to enlarge the photos and have a close look at what you will be getting. MEASUREMENTS: This skillet measures approximately 13. Deep and weighs 7 lb. These large Red Mountain skillets don’t come up that often, and this one will serve you and your family for many years to come. It’s a real workhorse in the kitchen. Your piece will be packed securely with bubble wrap, pool noodles, and anything else needed to keep it secure and stable on its way to you. Please zoom and check photos closely, they are part of description. Item in photos is the one you will receive. No international orders pleaseships only to U. No returnsno warrantee expressed or implied. ABOUT: I’ve been cooking in cast iron for most of my life, and rarely use other pans except for a big stock pot. Vintage cast iron has such a rich history in American industry and innovation it gives so much more to the cook than just a pan to cook in. Some people don’t care about how old a pan is, but the real difference is in the iron itself. Vintage pans are smoother, lighter, easier to move around your stove, easier to clean, and generally very satisfying because of the high level of craftsmanship embodied in the pans, since there was always a lot of handwork involved in their production. The “golden age” of cast ironaround the turn of the 20th century and into the 1930sleft us cast iron. Whether I’m searching out pieces, evaluating them, cleaning, scrubbing, oiling, or packing, I’m always keeping you, the end user, in mind. To protect the iron, bring it back as close as possible to beautiful condition, to make sure it gets to you safe and soundthese are my concerns throughout the process. What can you expect? Super nice piece, great packaging!!! In absolutely fantastic condition!! It’s beautifully seasoned. Thanks so much for a wonderful oven. A pleasure to do business with. Happy I bought it. What a fine pan. Hope to deal with you again. I look forward to providing you with the exact piece you need for your cooking or collecting. And thanks for your interest! The item “Early BSR Birmingham Stove Range #12 Cast Iron Skillet Cleaned and RESTORED” is in sale since Sunday, January 3, 2021. This item is in the category “Collectibles\Kitchen & Home\Kitchenware\Cookware\Cast Iron”. The seller is “jfbookman” and is located in San Rafael, California. This item can be shipped to United States.
- Modified Item: No
- Country/Region of Manufacture: United States
- Material: Cast Iron
- Brand: BSR
NO CRACKS, CHIPS or REPAIRS. NO PITTING – BEAUTIFUL & CRISP EAGLE STOVE & GRISWOLD LARGE BLOCK LOGO MARKINGS!!! – As many collector’s of these skillets know, each one is UNIQUE – Many have “casting flaws” do to the recasting. (Refer to Photo #6) – Is appropriate in my view for use on a gas range stove (And if not for the “B” Casting in the middle would more than likely be appropriate for both glass and gas range stove tops) – Also has a couple small bumps on the middle of the cooking surface do to the recasting process. (Refer to photo #12). In all nothing extreme or serious with the skillet and one of the more unique and beautiful one of these I’ve come across and very much enjoyed my time restoring this skillet. Have heard two “rumors” how these were made: – 1st rumor was GRISWOLD hired Eagle Stove to recast these and make larger skillets but then choose to cut funding. From there Eagle Stove cut ties with Griswold and started to produce and sell these #12s until GRISWOLD filed law suits against Eagle Stove. 2nd rumor is that these were stolen from GRISWOLD and Eagle Stove inquired these #12s and tried to produce their own and recasted them. (If anyone else has more information on these skillets feel free to contact me as I would love to know more about them). Pack each one with care and to make it to your doorstep. IF I OVER CHARGE IN SHI PPING COSTS I ALWAYS REFUN D THE OVER COST BACK WITHOUT BEING ASKED TO ALONG WITH A PICT URE OF THE ACT UAL MAILING RECEIPT! WILL CONSIDER ALL REASONABLE OFFERS. If you have any questions or requests please message. Part of a 100. Check out my other items for sale. Watch for more to be posted for sale soon! Disclosure on Overall Condit ion. “Wobble”, “Spin ” , ” Pitting ” , ect. Please understand that “Old/New” Stock or “Stickered” items (however you refer to it), Griswold skillets that were never used have been documented being casted with “wobble” before usage. “Wobble” in large part is more of a “collector’s” term and rightfully so – trying to achieve the most “Blemish Free” Cast Iron Ware item of any particular model they are after. “Wobble” can also happen through both usage & environmental worn and/or misuse and/or non or improper maintenance over the years (conditionally). I “measure”, “test” or “eye” out for condition of these items to the best of my ability as possible. However please keep in mind I don’t deem myself an expert on all cast iron by any means at this stage in my life. SELF-TESTIMONIAL TO MY CUS TOMERS. Eating from mostly antique and vintage cast iron ware. I’ve always been fascinated by them. How well they cook food and the taste of the food cooked in them. Ater on in life I began to be once again fascinated in the nutritional values, the history, and all the different styles, types and variations of cast iron ware out there in the world. About 7 years ago I started restoring(or reconditioning) cast iron ware. (I use no metal objects or anything else that would jeopardize the overall condition of cast iron once its in my possession). About 5 years into it I start constructing my seasoning process. I studied in-depth the science and chemisty behind seasoning these pieces by emailing(and probably annoying) multiple food chemist. I’m now comfortable using about 16 different fatty oils – in which I use anywhere from 2 to 6 of those fatty oils (3 on average) on any given piece based on. Weight , – S tyle , – S hape , – S ize. I have developed a 2 to 6 stage seasoning process. Each layer of seasoning is applied in a thin layer and let to set(cooled) before the next layer is applied. Is important so there’s not “canals or air pockets”(which leads to weakness and breaking down of seasoning with use or environmental conditions that allow oxygen and moisture to break through and reach the patina and/or surface metal of the cast iron which leads to easier higher heats to react the metal and rusting). Thin layers also hide NO “blemishes” (pitting, sand shifts, casting flaws, cracks, or repairs) or overall condition of the cast iron if it has “spin”(downward warping), wobble(how flat it sits), how level the cooking surface is (upward or downward warping). Each layer is also applied on Low-Heatanywhere from 200 degrees to 450 degrees F max. On average about 250 to 350. This prevents warping or further warping. The cast iron is constantly being monitored having seasoning applied, excess being wiped off, turned and flipped from one side to another. This allows the seasoning layers to be more evenly level and to be heated appropriately on all surfaces. Also allows the seasoning layers to be (more acceptable to the next seasoning layer applied). I don’t always get it right(mostly in terms of “looks” wise to my satisfaction). This I hard for me because I’m pretty particular but I have to remind myself that “less is more” with cast iron of this age and that I’ve done my part in providing protection, an easily adaptable cooking surface to each of my customers individual tastes or “cooking styles” and easy maintenance. But for the most part I’ve been very more and more constant with my seasoning process thus far. With failure comes success and when I have success its nice but it also means I have to continue to “push the limits”. I believe the ONLY way to evolve antique and vintage cast iron is through one’s seasoning process. Which means with success I need to always continue to evolve my seasoning process(testing new seasonings “trial and error” “adding and subtracting” with what works, what protects and holds). I put alot of time AND effort into each piece I restore regardless of what it is. I do my best to post the best pictures I can take and measure out to the best of my ability each piece’s overall condition so that you know and understand what’s reaching your door step before you receive the item. ^^^^This IS IMPORTANT TO ME! I truly love cast iron ware and every. One I restore has a special place in my heart. The item “RARE! #12 EAGLE STOVE WORKS ROME CA (GRISWOLD LARGE BLOCK TM) CAST IRON SKILLET” is in sale since Thursday, January 23, 2020. This item is in the category “Collectibles\Kitchen & Home\Kitchenware\Cookware\Cast Iron”. The seller is “49reasons16″ and is located in Warren, Pennsylvania. This item can be shipped to United States.
- Brand: Griswold
- Modified Item: No
- Country/Region of Manufacture: United States
- Handmade: No
