I love cast Iron, have had teflon but it does not last. Go to yard sales second hand stores and swap meets. Try to buy old ones that are real smooth inside. I have bought new ones but they are too rough inside. So much so that I have thought about sanding them too see if I could make them smooth. I got my favorite frying pan from my grandmother. I know it is over 80 years old. Gramma is 96 and had it since she was 16. She could not lift the big pan any more so she gave it to me.
Have used some old and some new. Don't see much difference if you season it well. Have used Old Griswold, Old Lodge, New Lodge, Camp Chef ... etc.
A 12" Dutch oven is an addiction waiting to happen. Just had some friends from FL here and they had never had DO cooking. So we fixed a DO meal ... and an apple desert made with granny smith apples and covered in "red hots", etc ... Oooooo man!
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You can't beat Lodge... I havn't used any camp chef, but am thinking on buying one to try. I've got a 14", 12", 12" deep, 10", 8" and a 6" DO. I even bought a CI waffle iron, that we found last fall @ antique alley in Grandview. Havn't tried it yet, but may in the morning. We also have an array of CI pans that we use every day. Going to chunk the Caphalon pans. I bet I could beat Emeril in a pineapple upside down cake in my 12" dutch!
If your food is sticking in a cast iron pan you're not treating it right. Cast iron is the original non stick surface. I have a couple of pans my grandmother had when she got married, and I'm just shy of 50 years old.
Just remember that cast iron doesn't get along with acidic foods like tomato products. You can use them to cook with, but you just need to clean them well and reseason them with a light coat of oil.