A little off topic, but I have Griswold, Wagner, and Lodge Cast Iron, and another brand that is new, that I can't remember right now. The Lodge and the other new brand were both fairly grainy to begin with, but as I've used them, they've smoothed out for the seasoning oil that accumulates between the grains, and are now as smooth and stick-free as my Wagner and Griswold. The advantage of using them is that they cast with move metal, giving them more thermal mass. This is beneficial when pan frying something like a steak, or pan frying chicken in oil. The temperature is more stable once the pan is hot. The thinner Griswold is better for frying eggs, and making roux, and such things. The main problem I have with the Griswold and Wagner pans is that they are hottest where the flame touches the metal, enough so as to make me have to move things like chops, steaks, and bacon around to get them evenly cooked. My little Griswold 6 inch pan, however, is small enough that when heated by my gas burners, it gives me even temperatures across the pan, which is great for making English Muffins, or frying eggs, or any small job.
Now my ten inch Grizwold makes amazing pizza crusts in a 460F' oven. The big Lodge does the same on my Webber charcoal grill. I think the Griswold would get too hot and burn the crust bottom before it was cooked through.
There are benefits to all of my CI. I don't own any junk CI pans. They are all well made, if some weigh just short of a ton.
As for warped pans, they make great campfire pans, and are good for drilling, grinding, and turning into clocks to add a rustic charm to your kitchen.
Seeeeeya' Chief Longwind of the North
