Originally Posted by FincaPerlitas
I had a similar one for years and loved it. Unfortunately, when I moved to Costa Rica I couldn't bring all of my CI cookware due to the weight. The only piece I brought was my regular Lodge 12" skillet which is indispensable for frying chicken.
While Lodge is sturdy cookware, it is really heavy. Over the years I have
collected the American product known as Griswold and have found it
to be far superior to ANY cast iron cookware on the planet. People
collect Griswold because the company went out of business in the
1930's, but that is not the reason to collect it. Griswold is a thinner and
finer grained cast iron cookware. Their products weigh far less than any
of their competitors and have a finer, easier to season, grain.
They are well worth the extra money, but their age is not a reflection upon their quality.
Lodge is decent cast iron, but if you can find Griswold at a reasonable price, I would recommend getting the Griswold. Not for the age, but for the quality of workmanship.