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There is no other marking at the top, though, no sidney O like most of the others have.On some smaller pans, you may see a tiny numeral on the bottom of the handle.It was not until the middle of the 19th century that cake as we know it today (made with extra refined white flour and baking powder instead of yeast) arrived on the scene. The Cassell's New Universal Cookery Book [London, 1894] contains a recipe for layer cake, American (p. Butter-cream frostings (using butter, cream, confectioners [powdered] sugar and flavorings) began replacing traditional boiled icings in first few decades 20th century.In France, Antonin Careme [1784-1833] is considered THE premier historic chef of the modern pastry/cake world.Pans of recent vintage have thicker walls than do antique pans.

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Telltale BSR ridge on underside of handle; fully reaches to side wall.Cakes can last much longer, some even improving with age (fruit cake).Torte is the German word for cake, with similar properties.It was not manufactured in Just as with pattern letters, the small but unique number let quality control know if there was a problem pattern.They just about do last forever if you take care of them.American Culinary continues to promote these modern-day Wagner cast iron pans, but there do not appear to be any pans in existence produced after the Wagner foundry shut down in These collectors will help you identify and date your cookware.

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