Very old long pan with gate mark

[ysageev]

Just snagged this one recently.  I really like the look and feel of it but I can't ID it.  The closest thing is the Lodge Long Pan that they show in the catalog listing in the red or blue book, but this doesn't have the same handle or same shaped spout.  Also, lodge didn't have gate marks did they?

I have a bunch of iron that has a very similar #8 with what looks like the same font and no other information.  

Anyway, I cleaned and seasoned it.  There is pitting on the back which doesn't bother me too much for a pan this age.  

Here are the pics:

[ysageev]

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[Troy_Hockensmith]

Yair,
 Many stove manufactureres made "stove furniture" to go with their cook stoves. You could remove plates and replace them with the cookware and a common one were these long griddles as well as broilers. I see probably dozens of these things throught a year or so of hitting the shops. It could be made by a common manf. but more probably by a stove company and unless we see it in a catalog from the manf. or it is marked the odds of figuring out who made it are pretty slim. I advise to just like it for what it is. It will be difficult to impossible to figure out who made. it.

[Steve_Stephens]

ditto to what Troy said.  If one had tons of time he might find the maker but it's pretty remote.
Steve

[ysageev]

Thanks guys, I agree.  In many ways I like the unmarked anonymous stuff more than the marked popular iron.

Can you tell me what a pan like this was used for?  I see some people call it a "sad iron heater", although I don't see why you would need a pan like this to heat sad irons.  What kind of things did people cook in it?

Troy, you mention something about a broiler -- does one fit into this?

[John Knapp]

Yair,  I would have to say your pan was used as a broiler because of the pour spout.  The ones I have and have seen that were used as sad iron heaters do not have a pouring spout.  If I can find the pic, I will post a really neat 3 eyed broiler I picked up last year.
John

[Steve_Stephens]

John,
I always thought of a broiler as having ribs, holes and that sort of a pan.  Yair, you had to heat sad irons somehow in the old days and the kitchen range was often hot.  Your pan has the room for at least three irons and would sit with the heating surface closer to the fire than a pan that was flat across the bottom instead of having a pit bottom.  Closer to fire=hotter and faster heating of the irons.  OR, you could use the pan as a griddle and I would expect that people would use the pan as they best saw fit.  If intended only as a griddle I wonder if the pit bottom was really necessary.

Steve

[John Knapp]

Maybe "broiler" was the wrong word to use.  In any event they would put whatever they wanted to cook in the pan and let it cook on the stove.  Broilers do have ribs as Steve siad and the long griddle aint a broiler.
John

[Troy_Hockensmith]

http://cgi.ebay.com/Old-Long-Broiler-Like-Griswold-or-Wagner-Cast-Iron_W0QQitemZ6268598403QQcategoryZ976QQrdZ1QQcmdZViewItem

Here is what I was referring too.

[ysageev]

http://cgi.ebay.com/Old-Long-Broiler-Like-Griswold-or-Wagner-Cast-Iron_W0QQitemZ6268598403QQcategoryZ976QQrdZ1QQcmdZViewItem

Here is what I was referring too.

Jah, Troy, this broiler has been in my watch list for 6 days already.  I'm planning to toss in a bid and see if it fits the pan, if win it, that is.   ;D

Thanks for drawing everyone's attention to it.   [smiley=furious3.gif]

It would be great if it was the same maker (same font #8).  It is interesting that if these long pans were supposed to go with the broiler then why are they so often not together for sale?....

[ysageev]

John,
I always thought of a broiler as having ribs, holes and that sort of a pan.  Yair, you had to heat sad irons somehow in the old days and the kitchen range was often hot.  Your pan has the room for at least three irons and would sit with the heating surface closer to the fire than a pan that was flat across the bottom instead of having a pit bottom.  Closer to fire=hotter and faster heating of the irons.  OR, you could use the pan as a griddle and I would expect that people would use the pan as they best saw fit.  If intended only as a griddle I wonder if the pit bottom was really necessary.

Steve

Why not just put the irons directly on the range?  Perhaps the range was *too* hot and the pan acted as a kind of damper?  It just seems weird that they would have a special pan just for heating a bunch of sad irons.  Also, what do you mean by "pit bottom"?  Do you mean that the ranges came with a large oval #8 sized hole that fit the "2nd tier" of the pan perfectly, just as they would circular holes for skillets with heat rings?  Troy mentioned in his heat ring article that some people think the rings were designed to fit woodstove holes and prevent them from moving.  I didn't know woodstoves came with cutouts this shape... it would be great if somebody could post a picture of a fancy woodstove designed to work with all these accessories (or "furniture"  :)).

[Steve_Stephens]

Jah, Troy, this broiler has been in my watch list for 6 days already.  I'm planning to toss in a bid and see if it fits the pan, if win it, that is.  

That long broiler and your long pan are two separate items not used together.  Each is a one part thingy and would be used only by itself.

Range tops were dirty, greasy, etc. and clothes like to be kept clean when you iron them so that's probably the why for the existance of sad iron heaters.  You can try to keep the heaters clean or clean them when needed before heating the irons.

A pit bottom is usually what the bottom of some tea kettles and pots is called when the bottom extends down into the firebox of the stove about 1-1/2" more or less.  Your pan may not have a true pit bottom but it still fits down into the stove.  All you have to do is to remove both lids plus the short center plate that is between the two covers only over the firebox.  Then the long pans and broilers fit.  Different stove makers made slightly different sized holes of the same number so what might fit exactly on one stove will not on another is you try to get the heat rim to fit into where the cover fits.  The rim on the pans is only to help equalize  heat by keeping the pan's bottom from direct contact with the stovetop which is not always (usually not) entirely flat.

Steve

[ysageev]

Yair,  I would have to say your pan was used as a broiler because of the pour spout.  The ones I have and have seen that were used as sad iron heaters do not have a pouring spout.  If I can find the pic, I will post a really neat 3 eyed broiler I picked up last year.
John

Please post if you can, would like to see it.

[John Knapp]

Here are the pics of the three eyed broiler.

[John Knapp]

2nd pic

[Troy_Hockensmith]

Sorry Yair. Just trying to make a point and answer your question. I agree with Steve though. Think these pieces do not go together but are used by themselves.

John,
 Neat broiler!