Griswold vs Wagner

[Maverick2272]

These are the seasoning instructions I found on the bottom of my 10 1/2 inch Wagner skillet. You can't make out the instructions on the pan from the picture, but this is what it says on the bottom:
Wagner's 1891 Original Cast Iron Cookware
Seasoning Instructions:
1. Scour thoroughly
2. Coat with cooking oil
3. Heat in 300 degree oven - 1 hour
4. Remove excess oil
Ready for use - reseason as necessary
10 1/2 inch skillet Made In USA

Kinda neat to find that there all along and didn't even know it. The wife says she picked it up brand new from a garage sale about 8 years ago or so. Brand new as in the owner had never used it before selling it. Our other two unknown brands we got from a neighbor that didn't want them anymore, they had seen heavy use.
All have been heavily used by us and barely kept up so I would have to say all are of great quality. We do have a 4th pan that is very thin and light that says "Patented ACME Nov. 14th 1876". It seems to be holding up pretty well too.
In all honesty even if I were to consider Griswold and Wagner too be much better than Lodge in quality, I still don't think I would ever turn down a Lodge pan if given to me or I had the opportunity to pick it up at a garage sale.
To me picking between the three brands is almost like nitpicking over only slight differences.