re: Suggestions for cast iron cookware

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To say the Griswold or Wagner are better than Lodge is incorrect

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I chuckled when I read other people say that some are superior to others. I have maybe twelve pieces, all of them old, most bought at junk dealers or antique auctions and estate sales way back when. I have no idea of brand and will not look as I fear that I will find they are not Griswold and then they'll start coking poorly, when they have worked fine for many years as unknown brand pieces.

Maybe Chinese cast iron is brittle and maybe it isn't. I will say I have never cracked a cast iron piece. I know some who have, mostly by plunging a very hot piece into cold water. I would obviously avoid that.

A sad fact. It can damage a glass top stove to use your cast iron on it. You'll the damage when the top cracks.