I love my cast iron cookware and use it every day for everything. While I don't mind the newly made Lodge, I have an old Griswold just like the one above (made between 1919-40) that I bought in a second hand store years ago and it's SO much better. With thinner iron sides all around, it's much smoother, lighter and easier to maneuver around the stove and sink. It still carries heat and cleans up easily like any cast iron pan. You can easily find old lighter cast iron pans at many price points. Here are a few to get you started!
Top Vintage Cast Iron Pans
A Few Good Buying Sources:
Here's a very nice #5 Wagner skillet made between 1914-59. This one is "in good USED condition, has been cleaned and seasoned,usual signs of wear for a pan over 50 years old, measures 8 1/2" spout to spout, sits flat, NO movement."
A classic Lodge from the 1940's this one is "Older style. Very good used condition. Cooking surface is mirror like, thin and lighter than later style 3-notch. Slight movement when pressed down, it does not spin; very light pitting on a small area of wall. Nice and beautifully restored with 4 coats of seasoning and ready to enjoy."