Lodge Cast Iron

[Mr. Bones]

Nice lookin' results, re: seasonin'!!!
Re: Yer question... I think that there's more than enough negative vs. positive space on th' bottom of yer skillet; what's th' difference in measurement, if ya wanna examine 'in depth?'
¿1/16th~1/8th, by eyeball guesstimate...?
Cain't imagine no 'hotspots', due to th' logo, letterin', an' such... Reckon Lodge been makin' CI fer awhile, they got that part down. YMMV
Hard as it is, I tries HARD, not to get too OCD!

[Richard P]

Mr. Bones Thanks. And thanks to the info obtained on this site I finally got good seasoning on one of my cast iron finds. Will have to use this on some more and maybe I will use more often. Scrambled some eggs added peppers, onions, lots of cheese and had no sticking and the pan wiped clean. Yea.

[Mr. Bones]

Richard P Cool Beans, Amigo!!!
It'll jus' git better with age!

[Spinaker]

. Richard P When you get a chance, post some pictures of those pans you found. It would be neat to see what you came up with. I especially want to see that #14.
The pan above is a 3, 6, 9 Heat Ring Casting. They get their name from the heat ring breaks at 3, 6 and 9 o'clock on the under side of the pan.
The 3,6, 9 Heat Ring is a Lodge feature. Lodge always had heat rings. However, the 3,6,9 heat-ring was first cast in the 1960's when Lodge Manufacturing went from manual to automatic casting. The automatic casting machine, known as a Disa-Matic, were produced in Denmark. It was one of the very first automatic casting machines in the US. In the early 1990's the casting changed again when another machine was added and the foundry underwent a massive overhaul. It was here that the heat ring was dropped for good. The Lodge Skillet castings we see today are the successor to the 3, 6, 9 casting, and are the first Regular Lodge Skillets without a heat ring.

There is a ton of history hidden all around us!

[Mr. Bones]