FAQ
General
Are the reissued Wagner products exactly the same as the vintage originals?
Modern reissued Wagner products are identical to their vintage counterparts with one exception: Reissued cookware is marked with a production date, indicating the years the original and the reissue were produced. For example, under the handle of our griddle, you'll find 50|23 to represent 1950 and 2023. We added this to show the history of each product and to avoid confusion between vintage and modern.
How do you reissue vintage cookware so accurately?
We start by acquiring an assortment of samples of each candidate product, from a range of time periods and cast from different source patterns. We take extensive measurements and select a hero sample that is laser scanned and CAD modeled with unprecedented accuracy.
We then select the tooling design and casting method which best reflects the manufacturing practices of the time period the original sample was produced.
How do you decide which products to reissue?
At this time, we're focused on cast iron products manufactured under Wagner family ownership, from 1891-1952.
What does No. 1148 mean?
1148 is the catalog number of a size 8 long griddle. Catalog numbers were widely used by Wagner in catalogs, on invoices and on the products themselves. This number was a product's primary identifier, similar to a modern day SKU.
The majority of these numbers were four digits, the first three of which indicated the product type and the fourth digit indicated the size. For example, a size 6 regular skillet is no. 1056. In the event of a size with two digits, like a size 12 regular skillet, Wagner would simply carry the 1 and use no. 1062. Given that, it may be easiest to think about catalog numbers as a sum of the product type and size: 1050+6=1056, 1050+12=1062, etc.
What does 50|23 mean?
Each Wagner reissue is marked with the production date of both the original and the reissue. In the 50|23 example, the original was made in 1950, the reissue was produced in 2023.
Why does the Wagner logo on bottom of the casting look different than the logo on the website, packaging, etc.?
Surprisingly, this logo discrepancy is historically accurate. Before the era of digital design, each instance of the logo was traced or redrawn by hand. The Wagner Ware stylized logo used on this website and on packaging of the reissued products is based on an early version of the logo, as it appeared in print materials from around 1915-1925.
Before CNC machining was available, each casting pattern (the template used to make sand molds) was cut by hand, including the logo and lettering. This led to slight variations in size, shape, spacing, etc., of the design. The branding on two different patterns, made by two different pattern makers, would be different from one another, and also different from the logo used in print.
Where is Wagner cookware made?
Vintage Wagner cookware was made in Sidney, Ohio, as marked on the bottom of each product. Unfortunately, the historic Wagner foundry sat dormant for many years and was recently demolished. Modern Wagner cookware is made entirely in the United States, at locations carefully selected for their ability to honor the manufacturing practices of the time period the originals were produced.
Can you help identify, repair or refinish my vintage cookware?
Unfortunately not. There are a number of great resources on the subject but we recommend starting with The Cast Iron Collector.
Use & Care
Do I need to preheat my cast iron before cooking?
Yes. Preheating your cast iron is important to avoid food sticking. For a large surface like a long griddle, 5-10 minutes is appropriate. For a small skillet, 3-5 minutes should be fine.
Note that when using a griddle on the stove top across two different-sized burners, use a lower heat setting for the larger burner to achieve even heating.
What cooking utensils can I use on cast iron?
All cooking utensils are safe to use on cast iron: wood, silicone, nylon or metal. It's simply a matter of preference, or which is appropriate for the food being prepared.
Can I use soap to clean cast iron?
Yes. In most cases, water alone should do the trick but it is acceptable to add a few drops of mild dish soap as needed.
How do I remove food that's burnt or stuck on?
A salt scrub is great at removing stubborn bits of food along with any loose seasoning. Apply kosher salt and a few drops of oil, forming a slurry. Rub vigorously with a folded paper towel, using the salt as an abrasive.
Chainmail scrubbers are another popular option that will achieve similar results.
How do I remove rust?
Rust can form if the iron is not well protected with seasoning and has been exposed to air, particularly if it has gotten wet without being thoroughly dried. If you find rust on your cookware, scrub it away with a mild abrasive, rinse and reapply seasoning over the affected area.
What heat sources can I use with cast iron?
Cast iron is compatible with all heat sources: gas, electric, induction, oven, grill or open flame. Remember that cast iron retains more heat than other cookware, so it's best to start on a low temperature setting and increase as needed while cooking.
What oil is used to season Wagner cookware?
We use a proprietary blend of vegetable oils. This blend is soy, peanut and allergen-free.
How do I season my cast iron?
We recommend using a vegetable oil with a high smoke point, such as canola oil, and following these instructions.
Support
What is your return policy?
We accept returns for a full refund within 30 days of delivery, as long as the cookware is in as-received condition and has not been used or cooked on. Buyer is responsible for return shipping costs. Contact us to start your return.
What are these pits, marks, defects, etc.?
We maintain tight dimensional tolerances and strict standards for iron quality. However, cosmetic irregularities such as small pits and uneven coloring may be present due to the historically accurate manufacturing process.