Yes, Wagner still makes cast iron. Although the original historic foundry in Sidney, Ohio, was closed and demolished in 2023, the brand has been revived.
Wagner was active between 1891 and 1952, and at one time dominated the cookware market, selling in Europe and the US. Subsequent owners of the company continued to operate the Sidney plant until it closed in 1999. As of 2022, the newly formed Wagner Cast Iron manufactures reissues of historic Wagner products.
The "best" cast iron brand depends on your needs, but Lodge is the undisputed top pick for affordability and durability. For premium unseasoned pans, Smithey Ironware and Lancaster Cast Iron are leading choices. If you want low-maintenance enameled cast iron, Le Creuset and Staub set the gold standard.
Wagner represents lightweight, factory-machined vintage cookware, whereas modern Lodge features heavy, rougher, mass-produced pans. While Wagner offers a smoother cooking surface and easier handling, Lodge provides superior heat retention and a budget-friendly price point.
Yes, vintage Wagner cast iron is excellent and highly regarded by collectors and home cooks. Produced by the Wagner Manufacturing Company in Sidney, Ohio, from 1891 until the late 20th century, this cookware is prized for several reasons:
The most sought-after cast iron skillets fall into three distinct categories: premium modern artisan pans, luxurious enameled options, and elusive vintage "holy grail" collectibles.
Wagner is often the cast iron choice for everyday cooks who want heritage, performance, and affordability all in one. While Griswold gets much of the collector hype, Wagner stands strong as a beautifully made, reliable skillet brand that still performs just as well today as it did 100 years ago.
In the context of cookware, a "#1 cast iron" typically refers to two different things depending on whether you are looking at modern or vintage pans:
Wagner introduced pre-seasoned cast iron cookware with the catalog description, "It is foolproof...it is safe...it is sensational! It eliminates the old varnish-like lacquer that had to be burned or scoured off."
Lodge is highly affordable compared to boutique cast iron brands because of their highly automated, domestic manufacturing and minimalist, mass-market approach.
Premium American-made cast iron brands range from historic, legacy foundries to modern boutique artisans. They focus on heirloom-quality, machine-polished surfaces, and lighter, modern designs.
Checking cast iron quality comes down to inspecting the metal for flaws, testing its cooking surface, and ensuring it has a solid, warp-free structure. Good cast iron should be thick enough to retain heat, sit completely flat, and have no cracks or deep pitting.
Standard cast iron cookware is more durable than enameled cookware, which can chip over time. Le Creuset's enameled cookware, however, is more durable than Lodge's enameled cookware. To extend the life of enameled Dutch ovens, cook on low or medium heat, use non-metal utensils, and clean with non-abrasive brushes.
Lodge Cast Iron is the oldest and longest-running cast iron manufacturer in the United States. Originally called Blacklock, founder Joseph Lodge fired up a long-dormant railroad foundry in South Pittsburg, Tennessee in 1896.
You should only throw away a cast iron skillet if it has a crack, a warped base that causes it to wobble on the stove, or severe structural damage like a hole. Because cast iron is incredibly durable, almost all other issues—including heavy rust or thick, burnt-on food—can be completely restored.
Dating vintage Wagner cast iron comes down to examining the logo on the bottom of the pan, the presence of a heat ring, and specific lettering details. The foundry documented these changes, allowing you to narrow down the production year of your skillet fairly easily.
The most valuable cast iron pans are rare, antique American skillets from the late 19th and early 20th centuries. Highly sought-after rarities from makers like Griswold and Wapak can fetch anywhere from $1,500 to over $20,000 at auction, depending on size, logo design, and historical scarcity.
Wagner represents lightweight, factory-machined vintage cookware, whereas modern Lodge features heavy, rougher, mass-produced pans. While Wagner offers a smoother cooking surface and easier handling, Lodge provides superior heat retention and a budget-friendly price point.
Avoid cooking highly acidic foods, delicate fish, strong-smelling dishes, and sticky foods (like eggs) in cast iron. These can strip your pan’s seasoning, leach metallic flavors into your food, or leave behind lingering odors.
Truthfully, leaving your cast iron to soak in the sink is worse for it than any tomato sauce or soap will every be. Cast iron is porous, meaning that long exposure to water can cause it to soak up the moisture and eventually rust.
The "best" cast iron depends on whether you want traditional, seasoned bare iron or low-maintenance enameled cast iron.
Avoid traditional non-stick pans with worn coatings or synthetic "forever chemicals" (PFAS), as well as unlined copper and reactive aluminum. Scratched or overheated pans release toxic fumes or leach heavy metals into your food.
While soap is often not necessary for cleaning a skillet when a simple wipe out will do, using a small amount of dish soap is completely acceptable. The myth of not using soap with cast iron cookware comes from a misunderstanding of seasoning.
The "best" cast iron brand depends on your needs, but Lodge is the undisputed top pick for affordability and durability. For premium unseasoned pans, Smithey Ironware and Lancaster Cast Iron are leading choices. If you want low-maintenance enameled cast iron, Le Creuset and Staub set the gold standard.
The original Erie, Pennsylvania factory permanently closed in 1957 when Griswold was acquired by the Wagner Manufacturing Company. While cast iron bearing the Griswold name continued to be produced at Wagner's foundry in Sidney, Ohio, the classic line was completely phased out by the mid-1970s.