I have some of all three, Griswold, Wagner, and Lodge. My favorite is the Griswold as it is lighter weight (thinner metal than the other two) and has a smooth inner finish. But all of my pans are well seasoned and, for all practical purposes, non-stick. After using for a few years, the seasoning becomes practically indestructable. In fact, I have accidentally left a pan or two in water for an extended time (something about leaving it on the grill and placing the lid on and forgetting about it
) and was surprised that there was no rust. Also, I can now use them to make acidic sauces such as tomato, or vinegar-based sweet and sour, without picking up a metallic taste component. If you use them right, and care for them reasonably, cast iron pans can be the best investment you ever made in cookware. If you are even more careful than me, then they will be even better than my pans are, and mine work wonderfully well. The only downside to my well-used Lodge pans are the weight. However, I have recently seen Lodge pans made from thinner metal that look like they would be very good pans. I may have to purchase one and check it out.
Seeeeeeya; Goodweed of the North