My new addition - Wagner double skillet

[Greg Lappe]

My wife and I stopped by a local Antique/flea store and I found what appears to be a nickel plated Wagner double skillet. I paid $34.00 for both. In the blue book I could not find a match. The closest handle design that I saw was the handle on the Long Life skillet at the top of page 234 in the blue book. It amazes me how much is just not in the book. Can any one tell me the date on this set, if this is a matching set, what it's worth. etc. Here are some pictures.

[Greg Lappe]

pic 2

[Greg Lappe]

pic 3


There is a 1401 on the bottom of this skillet.

[Greg Lappe]

pic 4


Theres a 1401 on the bottom of this skillet also.
I didn't notice this until I posted all of this so I quess that this is a matching set.

[Greg Lappe]

pic 5

[Greg Lappe]

pic 6

[Sandy Glenn]

Greg, It's on page 29 of the red book.

[Greg Lappe]

Greg, It's on page 29 of the red book.

I don't have the red book, I guess that I need to get that one....
I thought that the blue book was newer and would have everything, I guess not.....ughhh.

[Roger Barfield]

Greg, It's on page 29 of the red book.

I don't have the red book, I guess that I need to get theat one....
I thought that the blue book was newer and would have everything, I guess not.....ughhh.

Greg, the Blue book has more Griswold and the Red Book has more Wagner.  You should definitely get one.   This set is listed circa 1930's and came in nickel plated black iron.  Book value for the plated is $25-30 and $30-40 for black iron.  Don't know what they sell for on ebay though.  I would have paid $34 for it.  Looks like it will clean up real nice.  It would be a great user as well. ;)

[Greg Lappe]

Greg, It's on page 29 of the red book.

I don't have the red book, I guess that I need to get theat one....
I thought that the blue book was newer and would have everything, I guess not.....ughhh.

Greg, the Blue book has more Griswold and the Red Book has more Wagner.  You should definitely get one.   This set is listed circa 1930's and came in nickel plated black iron.  Book value for the plated is $25-30 and $30-40 for black iron.  Don't know what they sell for on ebay though.  I would have paid $34 for it.  Looks like it will clean up real nice.  It would be a great user as well. ;)

Thank you so much Sir, That is the info that I was looking for. I just ordered the red book and the muffin pan book throught this site. This is sooo addictive!

[Troy_Hockensmith]

This is sooo addictive!

LOL

[Greg Lappe]

Ok, I cleaned this set but as with most of these pans the plating is worn off on ant bottom edge and chipping/peeling off in other areas. I would like to be able to use this double skillet so I thought what he heck lets season the whole thing. It didn't turn out quite the way I expected it to..... Ladys and gentlemen may I introduce.....GOLDEN DOUBLE SKILLET........  ;D What a rare find I have. I wonder if I can pass this off as the chefs skillets from the James Bond movie Goldfinger.

What do you think I should do, strip it clean and don't worry about it? I was trying to acomplish two things by doing this. One, stop the peeling of the plating, and two to season the skillets where the plating has worn/peeled off to prevent rust. Any sugestions???

 

[joetsou]

Dear Greg:

Not too bad! I can see that you probably applied too much grease to them. When I see beading on the pan that is usually what happen. Remember, just a very thin layer of Cresco is needed.

Joe

[JeanM]

Wow, almost exactly the same thing has now happened twice when I seasoned a nickel-plated skillet.  

I have gotten pretty good at seasoning non-plated pieces by now (heat at 450 degrees for 30 minutes, use a really really thin coat of Crisco applied with an old cotton t-shirt, wipe off the piece with paper towels before putting back in the oven, heat at 400 degrees for 30 minutes, leave in the oven until cool) and never get the steaks and spots EXCEPT for on this plated skillet.  

I am wondering if the reason is that the plating makes the surface so smooth and "poreless" that the Crisco puddles up rather than sinks in.  I am going to have to try again, but would love to hear back from anyone with more experience in seasoning plated pieces before I do.

[Troy_Hockensmith]

You know, here is a concept that I've been tossing around. I supect that plated pieces were meant to eliminate the need for seasoning. I would think that the inside cooking surface was intended for seasoning but not there would be no reason to do the outside as the plating was protecting the iron underneth. I don't think it hurts in any way to do it but I think the intent was you wouldn't have to. Much like the clean easy coating on the underside of lids it protected the metal.

Now, don't ask me to prove it as I'm just thinking out loud.

[Steve_Stephens]

I supect that plated pieces were meant to eliminate the need for seasoning. I would think that the inside cooking surface was intended for seasoning but not there would be no reason to do the outside as the plating was protecting the iron underneth.  

Griswold said in their 1932 catalog about their chrome plated pieces "Ready for Immediate Use".  To me that means no seasoning since, in earlier catalogs, they do mention removal of the rust protective coating on black iron and how to season the black iron.

And, in the 1940 catalog (page 29) it states about the chrome pieces "These are ready for immediate use.  No seasoning required."

However... in the same catalog on p. 33 it says about the Silverlike iron:  "Silverlike utensils are not laquered.   To make them ready for use simply wash in hot soapy water, dry and carefully season".

Does that imply that the Silverlike iron was not plated on the cooking surface?  I don't know but that's a possiblity.  Chromeware was plated on the cooking surfaces.

Steve

[Greg Lappe]

You know, here is a concept that I've been tossing around. I supect that plated pieces were meant to eliminate the need for seasoning. I would think that the inside cooking surface was intended for seasoning but not there would be no reason to do the outside as the plating was protecting the iron underneth. I don't think it hurts in any way to do it but I think the intent was you wouldn't have to. Much like the clean easy coating on the underside of lids it protected the metal.

Now, don't ask me to prove it as I'm just thinking out loud.

I would have to say that logic, common sense, and my pictures agree with you. My wife and i both agree that I need to strip this piece again and just season the unplated inside. I just wish there was a way to strip this nickel off of this piece.

[Greg Lappe]

I supect that plated pieces were meant to eliminate the need for seasoning. I would think that the inside cooking surface was intended for seasoning but not there would be no reason to do the outside as the plating was protecting the iron underneth.  

Griswold said in their 1932 catalog about their chrome plated pieces "Ready for Immediate Use".  To me that means no seasoning since, in earlier catalogs, they do mention removal of the rust protective coating on black iron and how to season the black iron.

And, in the 1940 catalog (page 29) it states about the chrome pieces "These are ready for immediate use.  No seasoning required."

However... in the same catalog on p. 33 it says about the Silverlike iron:  "Silverlike utensils are not laquered.   To make them ready for use simply wash in hot soapy water, dry and carefully season".

Does that imply that the Silverlike iron was not plated on the cooking surface?  I don't know but that's a possiblity.  Chromeware was plated on the cooking surfaces.

Steve

I can tell you that this set is not nickel plated on the cooking surface.

[Greg Lappe]

I decided to try this skillet and skillet lid in the oven tonite and it gets a  [smiley=thumbup.gif] from the kitcehn of Che' Lappe!
On the menue tonight (snooty french accent) we have Roast beast with potatoes, carrots, and onions simmered in a tomato beef broth.
Magnafique!

 

[Steve_Stephens]

Greg, you waste no time in taking that pot from junk to juicy.  Great looking meal.

Steve