Whether Griswold is "better" depends on what you value more: flawless culinary craftsmanship and lightweight handling (Griswold), or budget-friendly durability and superior heat retention (Lodge).
Comparing vintage Griswold to modern Lodge cast iron is a matchup between antique, hand-finished craftsmanship and modern, mass-produced utility.
The best cast iron skillet depends on your needs, but Lodge is widely considered the best overall for its durability, affordability, and pre-seasoned surface. For premium, smooth-milled pans, Smithey Ironware is a top choice, while Le Creuset is the gold standard for enameled cast iron.
Vintage Griswold cast iron (produced from 1865 to 1957) is widely considered superior to modern cast iron because of its exceptionally lightweight build, silky-smooth cooking surface, and superior thermal balance. These historical pieces are prized by chefs and collectors for several key traits:
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.
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:
Wapak cast iron might be lesser known compared to the Griswold and Wagner brands, but it is just as collectible. The most sought after Wapak cast iron are the pans with the “Indian head" medallion on them, which was produced from 1903-1926.
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.
Vintage Griswold cast iron is expensive because the brand represents a "holy grail" of antique cookware, driven by high demand and limited supply.
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.
The best overall cast iron skillet is the Lodge 10.25-Inch Pre-Seasoned Skillet. It delivers top-tier searing and heat retention at an unbeatable value. For those seeking premium polished options, Lancaster Cast Iron (lightweight) and Smithey Ironware (heirloom-quality) lead the luxury market.
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.
The best oil for seasoning cast iron is one that is refined, neutral, and has a high smoke point (above 400∘F400 raised to the composed with power F400∘F / 204∘C204 raised to the composed with power C204∘C). Top choices include grapeseed oil, avocado oil, and canola oil. These oils polymerize effectively into a durable, non-stick layer without leaving a sticky residue.
But to help you avoid my mistake, here are some tips about what not to cook in cast-iron cookware:
Are Lodge products made in the USA? All of our foundry Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be. All Enameled Cast Iron products are made in China to our strict quality standards and overseen by an American owned 3rd party inspection company.
Throughout the lifetime of your skillet, you may choose to reseason your cookware at home. We recommend choosing a neutral oil with a high smoke point. In the Lodge Test Kitchen, we often reach for vegetable or canola oil. Both are affordable and work great for at-home seasoning.
Griswolds will be smoother surfaces. This unmarked Wagner made from a Griswold mold is a much superior pan to any lodge I've seen or owned. An unmarked Wagner from a Griswold mold…
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.
The "Holy Grail" of Griswold collecting is the Erie #8 Spider Skillet, produced between 1890 and 1891. Featuring a spiderweb logo borrowed from Scottish folklore, it was pulled from production almost immediately, making original survivors incredibly scarce and highly prized.
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.
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.
Tramontina's cast-iron Dutch ovens are now available at Costco in a budget-friendly bundle—two sizes for just $70. With enameled interiors, oven-safe construction, and rave reviews, they offer a great alternative to pricier brands like Le Creuset.
The most expensive cast iron varies entirely by category:
Yes, you can absolutely use a small amount of mild dish soap on a well-seasoned cast-iron pan. The old "no soap" rule is a myth from generations ago when soaps contained harsh lye, which stripped the pan's protective seasoning. Modern dish soaps are gentle and safe to use.
The numbers on Griswold cast iron skillets generally serve two purposes: size numbers (found on the top of the handle and underside) and pattern/catalog numbers (found on the bottom).