Howdy! Another Skillet Followed us Home!!!

[Camp_Cook]

Howdy, It's been a while! Hate it when work gets in the way of the more important things in life,... like Cast Iron! Hope everyone has been OK. This was the first weekend off since Feb. 2, so we had to go antiquing, of course!
Brought home a deep skillet, 3 inches deep and 9 1/2 inches diameter. The only marking is the "NO. 1" on the bottom. Has anyone seen one with the thick lip around the top?

[Camp_Cook]

next

[Camp_Cook]

One more

[Steve_Stephens]

There must be a reason for that thick lip other than style.  I have no idea why it's like it is.

Steve

[Will Person]

Wow,  another guy that has iron follow him home.   I have that problem too. ;D

Interesting skillet :-?   Can you show us the bottom side of the skillet handle?   How about the inside of the lid?

BS&R??????


Thanks!!!!


Will 8-)

[Camp_Cook]

Here is the inside of the lid. Not much to see!

[Camp_Cook]

Here is the underside of the handle. Could the pot have been made to fit into another pot like a double boiler or something to that effect?

[Roger Barfield]

Looks like it might be Birmingham Stove and Range, but I haven't seen one like that.  Looks really cool.

[Jerry Cermack]

I've seen skillets similar to that, if not the same with the heavy thick rim around the top outside, and they had a shallow skillet top....double skillet.  

[Tom Neitzel]

My impression looking at the pictures was that it is the top pan for a double boiler.  Could it be that it was designed to sit inside a dutch oven by the same manufacturer to become a double boiler?

tom

[Steve_Stephens]

 Could it be that it was designed to sit inside a dutch oven by the same manufacturer to become a double boiler?

tom

I wouldn't think so Tom or you'd be making rust as well as a meal.

Steve

[Tom Neitzel]

Steve, do you think it would really get that rusty?  Wouldn't it be about the same as putting a lid on a dutch oven or skillet with water in it?  Maybe like slow cooking a pot roast.  Also thinking about the "drip drop" and other self basting features of the lids.  It would seem that rusting would be more related to how it was cleaned and dried after use.

The heavy rim just seems to be saying it fits inside something else.  I would bet the inner diameter of the lid is about the same as the outer diameter of the pan just below the heavy casting.

Tom

[Steve_Stephens]

The heavy rim just seems to be saying it fits inside something else. Tom

I agree there Tom.  The pot must spend some time directly on the stove or fire whereas a cover does not so any seasoning could be burned off resulting in rusting if the pot were used over water.   I can't think of a double boiler cast iron cooking pot, can anyone?

Steve

[Ed Allspaugh]

How about the John C. Johnson.
      

[Steve_Stephens]

I don't know how the Jonny works.  Does any water go in part of it?  No, not THAT Jonny- the iron pot one.

Steve

[Fusion_power]

I've seen one of those pans with the thick rim recently and even tried to describe it on the forum back in about August of last year.  Its an interesting piece.  The woman who had it could not positively date it but did know that her grandmother had given it to her mother which would put it somewhere in the 1950's.  It did not have the tab handle on the lid, it was a loop handle.

[Tom Neitzel]

Doesn't take too much imagination to put the skillet handle on the second pot, then put on a regular lid and have the heavy rimmed skillet with a lid that started the thread.  Thought for a second we had hit the Johnny jackpot here, Google reported a hit here on the WAGS forum.  We do have the PDF for the design patent.  Issued in 1933 in Birmingham, AL.  No description as to use.

[C. Perry Rapier]

Doesn't take too much imagination to put the skillet handle on the second pot, then put on a regular lid and have the heavy rimmed skillet with a lid that started the thread.  Thought for a second we had hit the Johnny jackpot here, Google reported a hit here on the WAGS forum.  We do have the PDF for the design patent.  Issued in 1933 in Birmingham, AL.  No description as to use.

I've read the thread but don't know just exactly what we are saying here. Is it a part of Eds Johnson? Is it something else? Do we know what it is? Do we know who made it? Do we know how it is used? Please excuse my ignorance, just trying to understand.

I've noticed that when you are talking to somebody and they are giving you a lot of yeah's and uh huhs, that a lot of times it is going in one ear and out the other. Me, if I don't mind being dumb and askin questions.  :-?

[Ed Allspaugh]

Not my Johnson, just a thick rimmed deep skillet with cover, possibly BSR.  
 We talked one time about the Johnson being made like it is to stack for storage.   Heres a pic of the thick rimmed double skillet I have. Just got the lid, that's why two colors of iron.

[Tom Neitzel]

I've noticed that when you are talking to somebody and they are giving you a lot of yeah's and uh huhs, that a lot of times it is going in one ear and out the other. Me, if I don't mind being dumb and askin questions.  :-?

I appreciate the comments Perry.  I have a habit of combining many thoughts into one sentence, then leaving out about half the words because I think everyone else remembers it all.

I'll use slow words this time.   ;D

I was talking about Ed's Johnson pot.  We do have the design patent for the Johnson in the PDF section.  It is D91487.  Have a look at it and you will see the two pots and skillet/top that all nest together.  On the Johnson, if you look at the skillet/top looks pretty much like normal skillet by itself, but has the extra lip to work as a lid.  John Johnson, who got the patent in 1933 is shown as being in Birmingham, AL.

The earlier speculation about the heavy rimmed skillet that started this thread possibly being BSR based on the handle shape may be pretty good.  That pot  might be part of a later design of the Johnny (Johnson) pot made by BSR since John Johnson was from Atlanta.  My speculation was that the design may have been modified to change the top from a skillet with handle to a more traditional lid, then move the skillet handle to the second pot in the stack (Johnson pot) making a deep skillet with a heavy rim.

I like Ed's last post and comments about the stacking of the Johnson pot.  The more I look at it the more it strikes me as a compact set of cookware.  You have a skillet, dutch oven and deep kettle that can double as a dutch oven in the stack of 3.  Nothing to do with a double boiler, just an efficinet cookware set.  This design came out during the Great Depression so it may have been an effort to provide a lot of pots at a low price.

So that's what I was talking about.  Hope more words help.

(off to work again this morning.  We now have 4 bison calves and 2 big horn sheep lambs.  Cute little devils.)

Saw the boss the other day struggling to put a big pole in a hole in the ground.  Asked him what he was doing.  He said that he needed to stand up the pole to measure it.  I asked why he just didn't measure it on laying the ground.  He said that he had done that and knows how long it is, but now he needed to know how tall it is.

Tom