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.
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.
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.
Don’t pay a grand for cast iron it just makes you look like a sucker.