Author Topic: Wagner Hammered lid with unmarked plain wagner DO  (Read 3052 times)

Offline Mike Goulet

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Wagner Hammered lid with unmarked plain wagner DO
« on: October 08, 2014, 02:30:51 PM »
Picked this up today

 guessing both parts are Wagner,  but not a match,   i think the hammered lid belongs to a Wagner chicken fry set, and  zero marking on the bottom of DO

Is the lid worth  anything?
 thanks
Mike

Offline Russell Ware

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Re: Wagner Hammered lid with unmarked plain wagner DO
« Reply #1 on: October 08, 2014, 02:42:47 PM »
Here's a lid that's been up for a while on ebay. According to that seller, you have a real nice piece.

http://www.ebay.com/itm/Wagner-Ware-Hammered-Cast-Iron-Skillet-Lid-/291257669966?pt=LH_DefaultDomain_0&hash=item43d04f594e

Offline Mike Goulet

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Re: Wagner Hammered lid with unmarked plain wagner DO
« Reply #2 on: October 08, 2014, 02:49:46 PM »
Hi Russell.

thanks for the link, i did see that one,  sure wish i had gotten the hammered chicken fryer bottom with this,  would have been a keeper


Offline Randy Eckstein

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Re: Wagner Hammered lid with unmarked plain wagner DO
« Reply #3 on: October 08, 2014, 10:55:36 PM »
Hi Mike, hang onto that lid because it does have value on its own.  Sometimes the chicken fryers or DO's turn up without them and if nothing else you've got a lid to use in the meantime for a #8 DO.  If you're itching to get rid of the lid, I'm probably not the only one who would have interest in it.
The good chefs never burn anything--we call it "culinary brown"!!

Offline Mike Goulet

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Re: Wagner Hammered lid with unmarked plain wagner DO
« Reply #4 on: October 09, 2014, 08:44:50 AM »
Thanks Randy,,

After looking at lids again last night, i realize this piece doesn't have the spout cover tabs, so i guess she's a D.O  lid

Now I'm curious if they would have paired a  hammered lid with a plain DO,  hmmmm

Offline Randy Eckstein

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Re: Wagner Hammered lid with unmarked plain wagner DO
« Reply #5 on: October 09, 2014, 11:09:54 PM »
They made the hammered DO, I used to have a set, I'll see if I still have a picture somewhere.
The good chefs never burn anything--we call it "culinary brown"!!