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#3 Wagner Ware Sidney - O - Smooth Bottom Cast Iron Skillet - Model 1053 Z

$52.0 Buy It Now or Best Offer
free,30-Day Returns

Seller Store cast_iron_connoisseurs
(63) 100.0%,

Location: Colorado Springs, Colorado
Ships to: US,
Item: 205077382070

All returns accepted:ReturnsNotAccepted
Stove Type Compatibility:Electric,Gas
Number of Items in Set:One
Antique:No
Shape:Round
Item Length:10 1/8 Inches – Top of Pan to End of Handle
Vintage:Yes
Original/Licensed Reproduction:Original
Item Height:1 3/8 Inches
Features:Flat-Bottomed,Oven-Safe,Round-Bottomed,Maker’s Mark
Unit Quantity:1
Item Width:6 7/8 Inches – Spout to Spout
Color:Black
Item Diameter:5 1/2 Inches – Cooking Surface
Type of Oven:Electric,Gas
Material:Cast Iron
Set Includes:One Cast Iron Skillet
Item Depth:1 3/8 Inches
Modified Item:No
Wagner Ware:Wagner Ware
Type:Cst Iron Skillet
Heat Resistance:High Heat
#3 1053 Z:#3 1053 Z
Time Period Manufactured:1935 – 1959
Country/Region of Manufacture:United States
Surface Coating:None
Item Weight:1 Pound 11.5 Ounces

Description: Manufactured sometime from 1935 to 1959 by the Wagner Manufacturing Company in Sidney, Ohio, this vintage Wagner Ware Sidney – O- #3 cast iron skillet with “stylized” logo is in very good condition. The cooking surface has a beautiful patina and is smooth with some discoloration and utensil marks from normal use. This beautiful pan sits flat. There is no wobble. There have been no repairs and there are no cracks. The markings are as follows: Bottom side: Wagner Ware Sidney -O- “stylized” logo @ 12:00 o’clock 1053 Z 6:00 o’clock Please look at the pictures carefully. I want you to be delighted with your purchase. I would be happy to answer your questions. The Restoration Process: Our restoration procedure is a multi-step process that brings our cast iron cookware to its nearly original condition. We have no idea how the item may have been cared for or how it was seasoned previously, therefore we always remove all seasoning from cast iron cookware no matter how great the item looks. When we start to season a newly restored item, the process starts with bare metal that is in close condition as when the item was manufactured. We never, ever use dangerous chemicals such as oven cleaner or lye in the restoration process. We don’t use power tools to restore our cast iron cookware. Also, we don’t restore our cast iron by using the self-cleaning oven method, which could result in warping the item. We restore all cast iron cookware using the same procedure, whether we intend to sell it, keep for ourselves or give to family and friends. This process results in a fantastic, smooth, shiny finish that will improve over time. There is no need to clean this cast iron skillet. I only use food-grade products during the restoration process. It is ready for you to start cooking immediately. Packaging: I will pack this pan with generous amounts of bubble wrap, recyclable commercial-grade moving paper and heavy duty cardboard within a recyclable reusable corrugated cardboard box. My packing method conforms to the Wagner and Griswold Society (WAGS) guidelines. We are active members of the Wagner and Griswold Society. (WAGS). We would be delighted to answer any questions and provide more pictures. How To Care For Your Cast Iron Cookware: Here’s how I maintain my cast iron cookware: If there is little or no sticking, I add a little luke-warm water and a drop or two of Dawn liquid detergent and scour with a non-scratch scouring pad like ScotchBrite. (Some people would be mortified that I use dish soap. Others think there’s no issue. I use it sparingly and have never had a problem.) If the pan has a lot of stuff stuck to the cooking surface, I add about 1/2″ luke-warm water and let it soften the stuck-on areas. Then I use a Lodge polycarbonate scraper. You should be able to find a two-pack at your grocery store. Otherwise, Amazon sells them for something like $4.00. Then I use the Dawn/ScotchBrite again. After the pan is thoroughly dry, set a burner on lowest heat and sit the pan on it. Slowly raise the temperature just enough so that the cooking surface is hot to the touch. Once the temperature is reached, turn the burner off. Apply a very thin coat of cooking oil (EVOO, grapeseed, Crisco, whatever you use while cooking.) Using a paper towel, wipe off the excess oil, otherwise the surface will become sticky. I do this on the cooking surface after every use. If you use the pan mostly for frying, you can probably skip this step now and then. It just depends on how shiny you want the pan. I do the exterior as needed, usually after 4 or so cooks, depending how hot I cook with it.

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