Got them for $20, they both cook good. Here's them complete.

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[–] 5 points 4 days ago (2 children)

I'd say the heaviness is one of the reasons to use cast iron for the heat retention. If I wanted lightness then carbon steel is the way to go.

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  • [–] 4 points 4 days ago (1 child)

    Griswolds retain slightly less heat, but also heat up quicker. My 10” weighs 3lb 12oz, the Lodge is 6lb 2oz. That makes a big difference if you use it to sauté. They are a true joy to cook with. If they weren’t a superior product you wouldn’t have to pay over $1,000 for some of their skillets.

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