[Sun]

Originally Posted by Ursy

Ursy party - lol

Lodge is your only choice for American made nowadays, I think... I have never used one but I hear they are perfectly serviceable.

The vintage ones are the best because their surfaces were machined smooth and the quality of the iron used back then was much, much better. As a result, they are generally lighter than today's cast iron products.

I found them really heavy to work with in the beginning, but that was only because I was used to lightweight non-stick pans. I don't even notice the weight now. I also love how you can throw them in the oven - opened up a whole new world of cooking techniques for me.

I do search for vintage pans. Where are yours made?

The weight of the pans can provide a good workout.

Says the one who carelessly grabbed a 50lb bag of sugar 2 weeks ago and tore ligaments in my left elbow. *sigh* Not so smart sometimes.