This particular skillet has been seasoned more than 8 times in the oven. It is as smooth and black as it should be.
The "10" seen is the size of the skillet which actually the size of the smoke ring and not the skillet. The skillet is about 12.25" in diameter which is actually a little larger than the actual cooking area. The "SK" stands for skillet. The typewriter style font along with the 3 notches in the smoke ring along with the taper of the tear drop shaped handle makes this a Lodge skillet.
Still shows the polishing marks from the factory that help make the interior smooth.
The top of the handle has uneven seasoning from some of it chipping off at some point. Easy to fix with a couple of passes in the oven with a little shortening and possibly a gentle rubbing with 100 grit sand paper. Sandpaper really helps with evening out layers of seasoning that have built up over time.
Closeup of the handle does not reveal any incised maker's mark. Incised marks are always going to be from the sand mold pattern; that is, a maker's mark comes from the one who makes the sand mold. Incised marks are created by raised areas inside the mold cavity. The one who pours molten iron into the mold is the molder. Molder's marks are typically raised marks made with a marking tool that is pressed to the inside surface of a sand mold cavity creating a raised mark on the finished product. A maker's mark can also be done in this fashion. Raised marks can be either a maker's mark or a molder's mark.
The skillet hasn't been oiled. It really is this shiny.
Magnification makes the interior look not as smooth as it really is.
Side view doesn't reveal any grinding marks that you would see from Lodge skillets made after 1968. At that time "MADE IN USA" was stamped on the bottom to differentiate American made cast iron from cheaper imported Asian ones starting to flood U.S. markets.
Most lids are not quite as smooth as their skillet couterparts. This one seasoned rather quickly after 4 passes in the oven. Modern Lodge skillets are made a little rough so that they will season quickly. Good seasoning is only part of the equation. The other part is a smooth surface to be seasoned. The lid doesn't matter that much. The skillet interior is of importance. An older smoother skillet with a cast iron lid that fits makes for a more valuable combination.
The Lodge "Egg" logo is the latest insignia used today.
1960 Lodge Size 10 Skillet With Lid
Weight : Skillet 7 lbs. 5.2 oz., Lid 5 lbs. 4.7 oz.
A collection of images from a 12" cast iron skillet made by Lodge somewhere around 1960. It was most certainly made before 1968 when they started to stamp "MADE IN USA" on the bottom and after automation molding in the 1950's. The Lid that fits the skillet was manufactured in 2016 and fits perfectly.
The flash from the camera makes the skillet and the lid look brighter than they normally would. You can zoom in on the images if you mouse over them. During autoplay zoom is disabled. Shrinking the browser window will shrink its contents possibly making it easier to view the gallery.
Valued in the range of $50-$75.