Cast Iron: Why are used Griswold's so valuable but Lodge can be had <$20 via Amazon?

And anyone who says a Griswold is better because it is smooth hasn't used a Lodge pan long enough to realize they smooth out nicely after a while. I'll stick with Lodge because that way I can buy more pieces without breaking the bank.

Cast iron is supposed to be cheap, simple, and durable but people both overpay for it and complicate it. You see people paying hundreds of dollars on pans, and using expensive oils and sesoning pucks on them. Instead you can spend $20 on a pan, a tub of Crisco and just use the damn thing. It's one of the only things out there that is both dirt cheap AND will last forever.

I've put in so little work on my pan, and it's just as smooth now as a Griswold. I've literally put more work into my stainless pans, scrubbing them with Barkeeper's Friend, etc. My first Lodge pan I brought home and started using on day one. I didn't try to use it like a Chef's pan or try to replace my one nonstick pan with it. If it needed a quick seasoning boost, I rubbed some Crisco in it and threw it in the oven a little while, but I think I've only done that twice in the 4 years I've owned it. I simply didn't stress over it and just used it. Since then I've bought 8 more pieces.

/r/BuyItForLife Thread Parent