Yes, many chefs and collectors consider vintage Griswold to be the "gold standard" or the best cast iron ever made, but whether it is the best for you depends on what you value. Produced between 1865 and 1957, these historic American-made pans are highly sought after.
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 depends on whether you want traditional, seasoned bare iron or low-maintenance enameled cast iron.
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.
Whether Griswold is better than Lodge depends on what you value most. Griswold is superior for its lightweight design and polished, non-stick surface, while Lodge excels in heat retention, durability, and budget-friendly value.
Vintage Griswold cast iron is expensive because the brand represents a "holy grail" of antique cookware, driven by high demand and limited supply.
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:
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.
"Erie" skillets (such as this) are some of the most valuable Griswolds since they are more rare than the " Large Block Logos " (what most people think as the 'valuable' ones). They pre-date the "griswold" marked skillets and go back to the earliest days of Griswold.
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:
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.
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.
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.
Yes, Griswold skillets are highly valuable. While standard, everyday sizes typically range from $𝟕𝟎 to $𝟐𝟎𝟎, exceptionally rare sizes, old logos, and pristine pieces frequently sell for thousands of dollars.
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…
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.
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.
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.
Both bare and enameled cast iron are great options. Bare cast iron becomes more non-stick over time with seasoning, while enameled cast iron gives you an easy-to-use, non-reactive surface.
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.
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.
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.
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.