And that is to take the time to look at the handles.
(Note I use marked pans in many of the photos to illustrate the article) Here are some pictures to help you ID the corn stick pans.
Notice that each have different handles with different shapes.
Griswold The handle is a vaguely D shaped one, which is typical of Griswold corn stick pans. The following traits help identify it as well: 1) there are 4, one inch long feet located on the outermost sticks, 2) there is a single handle hole for hanging, and 3) the sticks are all aligned in the same direction.
“Everything I make in that pan stays incredibly moist since it self-bastes the whole time it’s cooking,” explains Lane.
The period of production is from the period of the 1880s to 1957. I'd like to pinpoint the date more precisley, it's value. There are many brands of antique, vintage cast iron that perform just as well as Griswold and Wagner; but because these brands aren't as "famous" they can often be found for far, far less in price. This is a cast iron pan from and this is one of the great secrets of cast iron cooking.“I got tired of carrying the old one back and forth, so I finally just got one and left it there,” she explains.Yet for all of its benefits — cast iron browns food beautifully, fortifies the food with iron, cooks evenly, holds heat and lasts, literally, forever — the material is not without its challenges. Cast iron pans are heavy, so much so that tasks like pouring off grease qualify as an upper-body workout.