Three cast iron skillets. Three very different approaches to the same basic concept. After cooking with all three daily for three years, testing everything from cornbread to steaks to eggs, I finally have definitive answers about which cast iron truly deserves the "Buy It For Life" title.
The contenders:
- Griswold #8 (1940s vintage, $85 on eBay)
- Wagner Ware #8 (1950s vintage, $45 on eBay)
- Lodge Cast Iron Skillet (2022 new, $28 at Target)
Spoiler alert: The "best" isn't necessarily what you'd expect, and the "best value" definitely isn't.
The Great Cast Iron Experiment
I bought all three skillets in the same week and put them through identical testing:
Daily Use: Breakfast eggs, seared proteins, cornbread, vegetables Abuse Testing: Extreme heat, thermal shock, dishwasher runs (yes, really) Maintenance: Identical seasoning protocols and care routines Performance Metrics: Heat retention, non-stick properties, ease of maintenance
After 1,000+ cooking sessions and some seriously scientific testing (digital thermometers, stopwatch timing, and way too many photos), here's what I learned.
Round 1: Out of the Box Experience
Griswold #8 (1940s)
Condition: Arrived with decades of seasoning but some rust spots Surface: Smooth as glass - you can literally see your reflection Weight: 4.2 lbs - substantial but not unwieldy First Cook: Eggs slid around like they were on ice
The Griswold came from an estate sale with 80 years of character. After a gentle restoration (steel wool, oven seasoning), it revealed why these are legendary. The machined surface is impossibly smooth—something modern cast iron can't match.
Wagner Ware #8 (1950s)
Condition: Better preserved, minimal rust Surface: Nearly as smooth as Griswold, slight texture visible Weight: 4.5 lbs - the heaviest of the three First Cook: Good release, but required more oil than Griswold
Wagner was Griswold's main competitor, and you can see why. The quality is exceptional, though not quite at Griswold's legendary level. Still, for a 70-year-old pan, it performed beautifully right away.
Lodge Cast Iron Skillet (2022)
Condition: Factory fresh with basic seasoning Surface: Rough, pebbly texture from sand casting Weight: 5.1 lbs - noticeably heavier than vintage First Cook: Eggs stuck immediately, required significant oil
The modern Lodge felt rough and crude compared to the vintage pans. The surface texture looked like sandpaper compared to the vintage mirrors. But I'd heard it gets better with time...
Round 1 Winner: Griswold by a landslide
Round 2: Heat Performance
I tested heat retention and distribution with an infrared thermometer and cooking performance.
Heat Distribution Test
All three pans heated on medium for 5 minutes, then measured at 9 points across the surface:
Griswold:
- Center: 385°F
- Edges: 365-375°F
- Variation: 20°F max
- Result: Incredibly even heating
Wagner:
- Center: 390°F
- Edges: 360-380°F
- Variation: 30°F max
- Result: Good heating, slight edge drop-off
Lodge:
- Center: 395°F
- Edges: 345-385°F
- Variation: 50°F max
- Result: Hot spots and cool edges
Heat Retention Test
Preheated all pans to 400°F, then removed from heat and measured temperature drop:
After 10 minutes:
- Griswold: 320°F (80°F drop)
- Wagner: 315°F (85°F drop)
- Lodge: 305°F (95°F drop)
After 20 minutes:
- Griswold: 265°F (135°F drop)
- Wagner: 250°F (150°F drop)
- Lodge: 235°F (165°F drop)
The vintage pans clearly retain heat better, likely due to the denser iron and superior machining.
Round 2 Winner: Griswold, with Wagner close behind
Round 3: Non-Stick Development
This is where things got interesting. I tracked non-stick performance over 12 months of regular use.
Month 1: The Rough Start
- Griswold: Good release from day one, improved weekly
- Wagner: Decent release, steady improvement
- Lodge: Terrible sticking, minimal improvement
Month 3: The Lodge Surprise
- Griswold: Excellent non-stick, eggs slide freely
- Wagner: Very good release, occasional minor sticking
- Lodge: Suddenly much better! The rough surface was filling in
Month 6: The Transformation
- Griswold: Perfect non-stick, like cooking on glass
- Wagner: Excellent performance, minimal oil needed
- Lodge: Good non-stick achieved, surface noticeably smoother
Month 12: The Final Results
- Griswold: Maintains perfect non-stick with minimal maintenance
- Wagner: Excellent daily performance, very reliable
- Lodge: Surprisingly good non-stick, though still not vintage-level smooth
The Lodge Revelation: After a year of use, the rough Lodge surface had developed impressive non-stick properties. It's not as smooth as vintage, but it works surprisingly well.
Round 3 Winner: Griswold, but Lodge's improvement was dramatic
Round 4: Durability and Maintenance
Seasoning Stability
I tested how well the seasoning held up to various abuses:
Tomato Sauce Test (Acidic Foods):
- Griswold: No seasoning damage after 2-hour simmer
- Wagner: Slight dulling in spots, easily fixed
- Lodge: Some seasoning loss, required touch-up
Dishwasher Test (Don't Try This at Home):
- Griswold: Survived 3 cycles before serious rust
- Wagner: Rust appeared after 2 cycles
- Lodge: Heavy rust after just 1 cycle
Thermal Shock Test:
- Griswold: No cracking from ice water on 500°F pan
- Wagner: No cracking, slight warping
- Lodge: No damage, most resistant to thermal shock
Maintenance Requirements
Daily cleaning time:
- Griswold: 2 minutes (rinse, wipe, heat dry)
- Wagner: 2-3 minutes (occasional scrubbing needed)
- Lodge: 3-4 minutes (more scrubbing required)
Seasoning frequency:
- Griswold: Every 2-3 months with light oven seasoning
- Wagner: Monthly touch-ups needed
- Lodge: Weekly seasoning for first 6 months, then monthly
Round 4 Winner: Griswold for ease, Lodge for abuse resistance
Round 5: Real-World Value
Here's where the math gets interesting:
Griswold #8 (1940s)
Cost: $85 (plus $20 restoration supplies) Performance: Exceptional from day one Lifespan: Already 80+ years old, probably good for another 80 Cost per year: $1.06 (and decreasing) Resale value: $100+ (appreciating asset)
Wagner Ware #8 (1950s)
Cost: $45 (minimal restoration needed) Performance: Excellent with minor compromises Lifespan: 70+ years old, easily another 50+ years Cost per year: $0.60 (and decreasing) Resale value: $60+ (holding value well)
Lodge Cast Iron Skillet (2022)
Cost: $28 (new with basic seasoning) Performance: Good after break-in period Lifespan: Unknown, but potentially 50+ years Cost per year: $0.56 (if it lasts 50 years) Resale value: $10-15 (depreciating)
Value Analysis:
- Best immediate performance: Griswold
- Best long-term value: Wagner (if you can find good condition)
- Best accessibility: Lodge (available everywhere)
The Surprising Truth About Lodge
I went into this test expecting Lodge to be clearly inferior. And initially, it was. But after a year of use, the Lodge had transformed into a genuinely good pan.
What Lodge Gets Right:
- Availability: You can buy one today at any Target
- Price: At $28, it's accessible to everyone
- Durability: The thick, rough surface is nearly indestructible
- Improvement: It actually gets better with use
- Warranty: Lodge stands behind their products
What Lodge Gets Wrong:
- Initial experience: The first 6 months are frustrating
- Weight: Heavier than it needs to be
- Surface: Never reaches vintage smoothness
- Machining: Sand casting creates inconsistencies
The Griswold Premium: Worth It?
Griswold represents peak cast iron manufacturing. The machining precision, iron quality, and attention to detail are unmatched. But is it worth 3x the price of Lodge?
If you cook daily: Probably yes. The immediate performance and ease of use justify the premium.
If you cook occasionally: Probably no. Lodge will get you 80% of the performance for 30% of the cost.
If you're a collector: Absolutely. These are appreciating assets with 80+ years of proven durability.
Wagner: The Sweet Spot?
Wagner might be the best compromise. You get 90% of Griswold's performance at 50% of the price. The vintage Wagner market is less inflated than Griswold, making them excellent values.
Best Wagner Models to Hunt For:
- Wagner Ware (1960s and earlier)
- Wagner Sidney (pre-1959)
- Avoid Wagner post-1970s (quality declined)
The Definitive Recommendations
For Most People: Start with Lodge
Why: Available everywhere, affordable, and genuinely good after break-in Best model: Lodge 10.25" Cast Iron Skillet ($28) Expectation: 6-month learning curve, then decades of service
For Serious Cooks: Hunt for Wagner
Why: Excellent performance without Griswold prices Where to find: eBay, estate sales, antique stores Budget: $40-70 for good condition Expectation: Immediate excellent performance
For Perfectionists: Splurge on Griswold
Why: The absolute best cast iron ever made Where to find: Serious collectors, premium antique dealers Budget: $80-150 for common sizes Expectation: Heirloom-quality performance from day one
For Budget Hunters: Any Vintage American Cast Iron
Alternatives: Birmingham Stove & Range, Favorite, Chicago Hardware Why: Often 80% of Griswold quality at 50% of the price Strategy: Learn to identify markings and grab deals
What About Modern "Premium" Cast Iron?
I also tested Finex and Field Company skillets. Both are excellent but expensive ($150-200). They offer vintage-like smoothness with modern manufacturing, but the value proposition is questionable when Wagner exists for $50.
The Bottom Line
Best Performance: Griswold (if you can afford it) Best Value: Wagner (if you can find it) Best Accessibility: Lodge (available everywhere) Best Investment: Any American vintage in good condition
The real revelation is that all three will outlast you with proper care. Your great-grandchildren will be cooking with whichever one you choose.
My Personal Choice: I use the Griswold daily, the Wagner for large batches, and the Lodge for abuse (camping, outdoor cooking). Each has its place.
For Most People: Buy the Lodge, use it for a year, then decide if you want to upgrade. You might find it's perfect for your needs.
The Cast Iron Truth: Any American-made cast iron skillet—vintage or modern—is a lifetime investment. The differences are in comfort and convenience, not fundamental durability.
Choose based on your budget and patience level. You literally cannot go wrong with any of these options for the long term.