Wagner Ware Magnalite

[rp2813]

I found this set of Wagner Ware at Savers today and decided to go for it.  It wasn't being sold as a set, but I felt the total price was fair since it had been well maintained. 

 

I currently have a mixture of Magnalite Professional and Toroware sauce pans, but only one piece of the Magnalite Pro has a lid and the Toroware has none.  I prefer pans with lids that fit, and this Wagner Ware solves that problem.  It's also more beefy and far better looking than the relatively cheap and utilitarian looking Toroware.

 

This set consists of a 4-quart, a 3-quart, a 2-quart, and a "Petite Gourmet" pan.  With it, I gained a couple of sizes I didn't have, and was able to replace a piece of Toroware and a small Magnalite Professional pan that didn't have a lid.

 

Since it's aluminum, I guess that means hand-washing, but I'm just glad to have a heavy duty matched set with lids.

 

How'd I do?  Are there any special care instructions I should follow?

 

[danemodsandy]

Ralph:

Magnalite is good cookware; you did fine.

It is aluminum, so the usual precautions apply: Don't leave high-acid or highly salted foods in it, because it will get pits in the cooking surface. Cooking really high-acid foods, like stewing tomatoes or making spaghetti sauce, is not recommended; you'll end up with a metallic taste in the food. The dishwasher would darken and roughen these pieces; I don't recommend it. Also not good for Bakelite handles.

A Brillo pad inside will keep the interior bright, or you could also boil up some cream of tartar in some water to remove darkening if you don't want to scour. Normal washing will take reasonable care of the exterior. Cameo stainless and aluminum cleaner will keep a soft luster on the exterior, if you care that much. Drying with a dishtowel after washing will prevent water-spotting.

If you want a blinding shine on the exterior, Wenol (pronounced VEE-noll) metal polish and some elbow grease will do the trick. Wenol is a little HTF at retail, but it's available on eBay. Wash well after polishing; Wenol leaves a residue.

 

[dustin92]

Nice grab! I have a 10" square Magnalite fry pan, and it is Excellent. I always put it in the dishwasher, but it *has* discolored somewhat, and the handle is slightly roughened. It cooks so evenly I use it for nearly everything. Would love to find a whole set.

 

[rp2813]

This stuff will be used rather than displayed.   I did consider it, but I think I'll save my Wenol for other things. 

 

I look forward to the opportunities I'll have to use this version of Magnalite.  I know just from its bulk and heft that it will perform well, and that it will stand up to the kick-ass burners on our Icon.

 

[jetcone]

Nice looking

and durable it seems.

 

 

 

[xraytech]

We have a 12" Magnalite skillet in the church kitchen, I have never enjoyed using a skillet do
Much. Seeing your new find makes me want to go find some too Ralph

 

[sudsmaster]

I have a full set of Wagner Magnalite I got in the 1980's. Unfortunately it's the kind that they put Teflon inside. That woudn't be so bad, but apparently they felt that they could improve things by sputtering a thin layer of stainless steel over the aluminum interior first, and then apply the Teflon. Well, it doesn't work out too well. On the big frying pan, the stainless and aluminum (plus magnesium) didn't quite get along and there are numerous pits that bloom with aluminum (or magnesium) oxide if left damp for any length of time. The deep pots are in better shape, but even those have shown some pitting.

 

I suppose I could take a wire wheel on a hand drill and remove all the interior coatings, ending up with bare aluminum. It would probably be better. What I should have gotten was the type that is anodized inside and out. Those seem to last forever with proper care.

 

I've since moved on to Green Pan cookware. Non-stick, no Telflon, and no pitting.

 

But the lids on the Magnalite cookware are indeed awesome. They turn the pots and pans into low pressure cookers, simply from their weight.

 

 

 

[rp2813]

I picked up a like new 12" Green Pan (not to be confused with the "Or-green-ic" as seen on TV) skillet at a thrift store a while back.  I like using it, but it requires the usual plastic utensils, not overly high heat, and they suggest immediate rinsing/cleaning.  Sorry, but after the food comes out of the pan, I'm having dinner first. 

 

I also have it stored in a stack of skillets of various sizes, and have to line it with a paper towel so the bottom of the skillet above it won't scratch it.  I do like using it, but it's delicate and high maintenance -- except for cleaning, which is a relative breeze.  And then there's the fact that hottie chef Todd English gives the Green Pan his endorsement, and thinking of him while cooking makes for a pleasant experience.

 

I think this Wagner Ware will hold up nicely, and for a long time.  The lids do seem like they'd provide a low pressure effect just like the ones on my Magnalite Professional pans, skillets, Dutch oven and roaster.

 

[mixguy]

Magnelite Cookware

Magnelite is very popular in South Louisiana, when pieces surface in resale shops around here, unless it is in horrible condition, it is doesn't stay for sale for long.

 

[rp2813]

I cruised ebay last night just to get an (inflated) idea of what Wagner Ware goes for.  I found the smaller pieces from my set going for more than I paid for all four. 

 

I was fairly certain if I didn't grab this stuff when I saw it, that it would be gone quick.

 

[jamiel]

Avoid the dishwasher...you'll be fine. Nice to have a really well sealed covered saucepan.

 

[polkanut]

We have a Wagner Ware 6qt dutch oven like the one in the Ebay link.  It is 60+ yrs old, and we love it.  It belonged to my late maternal grandmother, and has many fond memories associated with it.  It gets used alot. 

http://www.ebay.com/itm/Vintage-Aluminium-WAGNER-WARE-MAGNALITE-4248-P-dutch-Oven-deco-Streamline-Modern-/181656286317?pt=LH_DefaultDomain_0&hash=item2a4b8ef46d

 

[tomturbomatic]

Justin Wilson!

Used Magnalite on his PBS program. He often did not seem to give kettles enough time over high heat to get them up to a boil, but he had nice finished pans of stuff to serve himself at the end of the show and seemed to manage cooking with electricity without a complaint. Has anyone ever been in the audience of a cooking program when they bring out the pans of the stuff that was prepared ahead of time for the final display and dishing up? Is it done openly? I don't mean like putting something in one oven and then taking the finished product out of the adjoining oven, but things that require long cooking that could not possibly be done within the time span of the show.

On a less felicitous note, I have the deep Magnalite 12" chicken fryer that was purchased about 1980 or 81 and only used a few times. It still looks new, but the bottom warped out. I understand that one can take a hammer and a 2 X 4 to the bottom to even things out, but I am disappointed because it was babied, but it warped.

 

[rp2813]

Tim,

I've seen those Dutch ovens and the more oblong roasters in thrift stores.  They look very substantial.  I already have a Magnalite Professional roaster that I hardly ever use, so can't justify buying another of any type, no matter how much I like its big and beefy look.

 

Tom, the only thing I notice about cooking shows is that whatever cookware they're using, it's always brand new looking.  Either it's scrubbed to a brilliant shine a la Martha's staff, or new stuff is used on every show.  It makes sense for presentation, but I wonder what happens to the stuff after it gets used once.  Perhaps there's something in the microscopic credits that reads "Promotional consideration provided by . . ."

 

[mixguy]

Magnelite Chicken Fryer

I have come across three variations of Magnelite Chicken Fryers pans. One is 10 1/2 wide with 3 1/2 sides. The others are 12" wide and have 4" and 6" high sides. The larger pans have "helper" handle on the side opposite the bakelite handle.

 

[rp2813]

I used the large pan last night to boil up a little pasta.  I'm really happy I got this set.  Finally I have some heavy duty cookware with handles that don't conduct heat over a gas flame, and knobs on the lids that don't get hot either. 

 

My only complaint is that when I use "Kleen King" powder on this stuff after washing, the aluminum leaves dark streaks and marks all over my Rubbermaid sink protector mats.  Since it's not pristine, I'm not going to bother with that step anymore.  Just hand wash, and wipe dry immediately.  Honestly, the "Kleen King" treatment doesn't make much difference anyway. 

 

[revvinkevin]

 

 

I have two different size, oblong Magnalite roasters I got from my grand mothers estate years ago.   I'll have to take a closer look now to see if it's Wagner Ware or the other one.   I like the hefty size and weight, but have yet to use either one.

 

Kevin

 

[sudsmaster]

Actually the Green Pan ceramic non-stick coating is an order of magnitude more scratch resistant than Teflon. Theoretically one could use metal utensils on it if they don't have sharp edges and one is gentle. But I use plastic or rubber utensils - except for sometimes stirring or ladling, and haven't noticed any damage from metal spoons.

 

As for immediate washing... not really all that necessary IMHO. For a frying pan with caked on residue, I'll often let it soak in warm or hot water for a while before hand washing. Any stubborn deposits come off with a non-scratch scotch sponge pad.

 

As for high heat... that's one of the pluses of Green Pan vs. Teflon. It's safe up to 450F and thus you can sear meat when pan frying, something that you can't really do with Teflon.

 

One of these days I'll have to take a wire wheel to the bastardized Magnalite/Teflon set.