Wagner, Griswold or modern Lodge

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Aug 30, 2025
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I own all three and cook on all three regularly so here's my honest take: the antique pieces are smoother and feel better in the hand, but if you crack one you're not replacing it cheaply. Lodge is more utilitarian, slightly rougher out of the box but extremely durable and you can just buy another one. The cooking difference between a broken-in Lodge and a vintage Griswold is real but it's not as dramatic as some people make it sound. For everyday use I reach for Lodge. When I want to enjoy the cook as much as the food, I grab the Griswold.
 
I agree. Just be careful handling and cooking with the iron and you'll be good to go! Why save it for someone else?
 
I have a few older pans, three Wagners, two BSRs. They are nice. They are quite a bit lighter than a modern Lodge but that can be good or bad. I also have a half dozen or more modern Lodge pans and use them frequently. The modern Lodges cook every bit as well as the "best" of the vintage pans, although I must confess to have sanded a few of them. I do like the feel of a smooth pan.
 

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