Griswold Victor ERIE Iron mountain BSR - Birmingham Stove and Range Wagner Lodge 10.24 $16 Three notches in the heat ring
Gate marked pans typically do not have the manufacturer's name on them. Gate marked pans are the oldest of the old cast iron cookware; almost certainly antique. The gate mark is a remnant of the casting process that was used in the 1800's. In around 1890, this casting process was mostly discontinued.
Absent markings on the pan, it is often impossible to identify the maker of a gate marked piece. There were many cast iron foundries in the 1800s, and many did not put maker's marks on their wares. If you have a gate marked piece, you have an old and valuable piece of history; you just might not know the maker.
If a pan is marked "MADE IN THE USA," the pan was made in the 1960's or after. Trade requirements were tightened in the 1960's, and manufacturers were required to identify the country of origin on their pieces.
Pans of recent manufacture have a rougher, "pebbly" surface and thicker walls than pans of earlier manufacture. If your pan has a "pebbly" surface, it is more likely to be a pan of recent vintage, or a pan that was not made in the United States.
Size 8 - 10 1/2 8, 9, or 10
SEASON: Use a thin layer of melted (vegetable) shortening. Apply this layer over every part of the skillet. If you do not have access to shortening, use a cooking oil such as soybean oil, vegetable oil, canola, soybean, or safflower, and follow the same procedure. Avoid using low-smoke point oils such as extra virgin olive oil or butter.
BAKE: Set the oven to 350 - 400 degrees F and place the cookware (upside down) on the top rack of the oven. Bake the cookware for at least one hour. You can place aluminum foil underneath the pan to avoid drippings getting on the heating element. Then turn off the oven and allow the cookware to cool to room temperature in the oven which will take several hours.