I think there are two grades of cast iron pans today: the cheap, heavy, extra rough surfaced, relatively easily cracking generic Chinese cast iron you find in Walmart store brands, and everything else. Lodge is at the bottom of the “everything else” pile; it’s a little heavier and rougher than vintage Griswold or high end modern pans, but the difference is really not that big, and it’s still durable enough to outlast you and your grandkids.
And honestly, even the cheapest $10 Walmart skillet cooks just fine and will probably last for decades. Season the pan well and you won’t see or taste any difference in the final product.
Frankly, no, it doesn’t.
I think there are two grades of cast iron pans today: the cheap, heavy, extra rough surfaced, relatively easily cracking generic Chinese cast iron you find in Walmart store brands, and everything else. Lodge is at the bottom of the “everything else” pile; it’s a little heavier and rougher than vintage Griswold or high end modern pans, but the difference is really not that big, and it’s still durable enough to outlast you and your grandkids.
And honestly, even the cheapest $10 Walmart skillet cooks just fine and will probably last for decades. Season the pan well and you won’t see or taste any difference in the final product.