It measures 14 1/4″ long, 7 1/2″wide, 7/8″ deep, and has 11 cornbread stick sections. The pan is marked “8022 Griswold “Corn Bread Pan” Erie.”
Erie Muffin Pan No. 10 Aluminum, Pattern 949. Won on Ebay for $19.49 plus shipping for $5.50. Seller: mary vaughn; Seller maryjo505@q.com; tessiep2; Rio Rancho, NM 87124
Seller said in the Ebay ad: “This item found at an Estate along the Rio Grande There were four old Adobe homes on the property that had been in the family for Five Generations Three of the four had not been lived in or occupied since the early 1970’s” See email from seller below for more background.
Once I was the winner I wrote to her asking for more info. Her three responses and photos are as follows.
Dear sundownfarms,
If you have google maps enter El Pinto Restaurant Albuquerque
and that will get you really close to the property. El Pinto is an old hacienda converted to a restuarant. That area is very old farm land. As these old homesteads are selling off they are being torn down and replaced with more modern homes and commercial property. Tis a shame. The property your pan came from is on the opposite side of the street. 4th street. There were three homes and some out buildings. I don’t remember the family name, but the family owner at the time said his dad passed away in the 70’s and his sister lived in one of the homes. All in terrible repair. Roof fell in on one. I do know the property is for sale through Exit realty. Perhaps once I go to the post office to mail your pan today, I will take a drive and send you some pictures.
Also forgot to mention the dad that passed in the 70’s was fifth generation on the property. Pretty typical on these properties to have several homes. As the men in the family married, they would build another home for them and family to continue to work the land.
Took a run out to the property. Was mistaken…there are four homes on the property. Pretty well fenced in so I took these from the street. As you can see VERY run Down. The “Main” house had small door ways and lots of carvings on the Vigas. Second picture, that home had dirt floors and a caved in roof. Very sad. Seems the final heir has no money or interest in the property. Just wants to cash out. For sure a developer will purchase and use for commercial property. Nice old family compound will be forgotten very soon. Hope this helps!
The pan made great cornbread muffins.
Our first use of this pan.
Bought on Ebay on Jan 06, 2013 for $18.51 plus $14.95 for shipping.
Made after 1914 per the Cast Iron Collector as it says Wagner Ware.
This was a light fluffy bread with some spiciness and an almost creamy texture made interesting by the whole-kernel corn.
Ingredients:
2 boxes of corn muffin mix per the box directions.
Half & Half – enough to make it the right consistency
2 eggs
1 chopped pickled jalapeno
1C sharp cheddar cheese grated fresh; i.e not the pre-grated stuff
1 can of whole kernel yellow corn, drained
2 strips of Applewood thick-sliced smoked bacon. Crumbled with half in batter and half sprinkled on top of the batter in skillet.
Mixed and let sit in the bowl for about 30 minutes. Poured into the warm 10″ cast iron skillet with some bacon grease left and the bits from the frying. Then into a convection oven on bake at 400 degrees for about 30 minutes and until a tooth pick came out clean from the deep center.
The final product was very high in the center and very moist. A 12″ skillet would have made a flatter less mountainous bread.
Afterwards she said she wished she had added chopped green onions. [I do not know why we were not worth that small extra effort. 🙂 ]
Veterans Day weekend’s Saturday night dinner with Kelley and Piper was very good. It was several times rated as To-Die-For. (TDF).
1. First turkey cooked in the Big Easy
The beans below were served with the first turkey I did in the Big Easy–an infrared turkey fryer. They rank as one of the best pots of pinto beans I ever made.
1 lb. pinto beans
1 t Cumin
1 t black pepper, course ground
1.5 T chicken base from Sam’s
1 large onion
Smoked ham hock
Began the process below about 6 AM.
1. Dropped beans into boiling water, covered and turned off to sit for an hour.
2. Poured off sugars in the water and rinsed lightly.
3. Put into small cast iron dutch oven, covered with filtered water, added spices and base and brought to a slow boil for maybe a minuted then turned down to simmer without a lid.
4. Added water as needed to keep covered. Added onion after a couple of hours.
5. Added ham hock after maybe 4 hours.
6. Pot simmered until we went shopping in late morning during which the fire was off and no lid. When we returned I turned it back on and it simmered for several more hours.
7. Mary says I always over cook beans so she turned it off several times during the afternoon but I would find out and turn it back on for a while.
7 PM – The beans were great with the first turkey in the Big Easy. Also see Kelley’s corn bread recipe she created tonight that was TDF; i.e. To Die For.
I bought CharBroil’s Big Easy oil-less infrared turkey fryer via EBay for $89.99 and this was the first trial. I had seasoned the SS inner tub with corn oil and heated it until the smoke began to diminish per the directions.
The bird was a Jennie’s 14.6 pounder that I seasoned with Don’s Cajun all purpose rub bought at Don’s Meat Market in Lafayette, LA. The bird was bought frozen and thawed in hot water in the sink that morning. That took about 5 hours.
Patted dry, rubbed generously with corn oil, then shook on the rub generously. It sat for maybe 30 minutes then into the cage and into the Big Easy. Lit the Big Easy and set the timer for 2 hours. The directions said to anticipate 10 minutes per pound. There was a regular gusty breeze so I used the wire lid but finally moved it out of the middle of the patio.
With two meat thermometers in place-one in each side-it was at 160-degrees with 20 minutes to go in what should have been a 2 hour 20 minutes time period. The meat was done correctly, moist and very flavorful even thought I had not injected any cajun seasoning.
This was a great meal and was this inspiration for this web site to keep a record and have WP’s tagging feature to help find things later. See also how I made the pinto beans that was a side dish and Kelley’s Cornbread she made up for this meal.
We owned this one before starting to buy CI on Ebay late in 2012. It is Mary’s favorite chicken frying skillet–at least it was until I bought the chrome No. 11 Griswold.
It has a recessed fire ring with “V” shaped gaps at 3, 9 and 12 o’clock. There is a reinforcing lip around the edge and a pour spout in both sides. Based on the references below from Greg it was made from 1960-1993.
Greg at the Black Iron Dude site responded to a question about someones 8SK with the same markings and four gaps in the heat ring like this one–only an the person asking had an 8 and not a 12. Greg said it sounded like a Lodge as he has not heard of anyone else have breaks in the heat ring. The second question by the same guy about that date made lead to this response from Greg:
“Lodge pieces are really hard to date as even Lodge never kept very good records.
The 8SK designation is still in use today.
Heat Ring = pre 1993
Are the pouring spouts larger than what you see on curent Lodge skillets? If yes I’d guess it was made before the 1960s.
If they are similar in size that would indicate to me 1960-1993.”
The markings are:
12
SK
MADE
IN
USA
D
No. 11 Erie Skillet, nickel plated
Won on Ebay on Jan 13, 2013 for $62.61 plus shipping of $14.86 from Bayside, New York. Bought from pixelcart76. Bottom is marked: ERIE 717B above 11.
Bought on ebay on Apr 01, 2013 for $43.00 plus shipping for $16.95 from Salem, Virginia. Sold by jjcool70 who said he bought in at an estate auction. When it arrived the prior seasoning was worse than it looked in the photos. But the bad condition kept the price down so it is ok.
Once it had been in the lye bath and then in the electro bath we found an Erie ghost at 12:00 in an arc just like an Erie.
