The only markings I can find "87X" and a smaller "A"
Any ideas?

Chicago Foundry Hardware hammered ???

I believe this website might be of help and interest to you

http://www.castironcollector.com/chf.php

http://www.collectorsweekly.com/stories/121166-hammered-pattern-cast-iron-skillet

Thanks Miss Lynn.
284LUVR, I have no idea but thank you for the suggestion.
All I know is that it came from my grandma and as a child she could not remember her mother ever not having it.

Cool piece.....being that old I'd guess it was hammered by hand....as a retired carpenter it makes my elbow hurt just thinking about it...

that is a gorgeous piece of cookware.

The sand mould itself is hammered ( dimpled ) pre-pour.

^^^^^^
this....

Very nice piece and a real family keep sake you have there imo. Chicago fndry had an entire line of the hammered available at one time. One line for some reason was a more random hammered pattern than the other. Yours has the less uniform markings. I don't think that makes any difference tho.

Here is a few of my Chicago iron. They also had a 2 quart hammered sauce pot with a handle and matching lid that is as rare as hens teeth apparently....

Thank you. The cornbread that use to come out of it was just a gorgeous.

Grandma was born in 1908 and passed 6 months shy of he 100th birthday. Considering her highest paying job was cleaning house for $1 a day she had lots of really nice stuff. After she got up there in years we bought her one of those new fangled electric stoves and hooked it up. In 20 some years I don't think the new stove was ever turned on. She preferred her wood cook stove with the water tank on the side. No matter the meal she knew exactly how much wood was needed. When the food was ready the fire was out.

RIP, Grandma.

That there is a pretty sight.

Grandma told me I could have anything I wanted including the farm. I chose the fryer. It was her most prized possession.

I had forgotten about my pancake flat until I seen the one above.

You all have renewed my interest on cooking with iron. What would be the proper way to prepare a rare to med rare ribeye? Preheat in oven? How hot?
Side note. The wifey is going to get me the Lodge CI grill for Father's Day. That will mean more rib eyes.

I tried Alton Brown's CI oven method and thought my RE was overdone but not by much. Use it as a guide.

http://www.food.com/recipe/pan-seared-steak-from-alton-brown-265639

Where do you live and when do plan on going on vacation?

Man do I have hammered iron envy! Never seen those dimpled models before, now I gots to find me some.

Gottcha.....like I said "I'm a carpenter" not a foundry worker...and clearly it shows...

Les7603006, This thread has my mouth watering and my Griswold griddle is hollerin' my name and as I haven't ground my brisket point into burger this vid is telling me to get off my azz and do it !!!

Hard to beat vintage iron....

That stuff is art!

Picked up two very nice Griswold #10 skillets (large logo and slant logo) for a song on Friday at the annual 50 mile yard sale along Rte. 90 in upstate NY. Have to say that summertime in the Finger Lakes region is priceless....

You dog.

#10 is a good size. I've got a #8, #9, and a #14 Griswold.

You're killin me. Very nice collection, tndrbstr!