Lodge 12 Inch Cast Iron Skillet
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As the only full line of American-made cast iron cookware.
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The only cast pots I’ve found in better quality than those produced decades ago. I have a few small Griswold cast iron pans made in 1930-1940 and there is a definite difference. High quality classic cast iron cooking utensils are generally thinner and have a slightly lighter weight. Most of the old parts also have a raised base or smoke ring. However, the biggest difference in IMO is the smooth, polished surface on vintage parts. Today, the production of cast iron pans tends to remain on a light graveled surface (such as those made by the Lodge). Unfortunately, it is becoming increasingly difficult to find vintage cast iron cooking utensils with smooth surfaces in good condition. And when you do, it is usually quite expensive.