MJHill

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.

You need to start looking for some Griswold. Lightest cast iron I’ve ever owned. Garage sales are your best bet for scoring them at a decent price. Any reseller knows what they’re worth and that ain’t cheap.

Read his Wikipedia page. I think you’ll come to find he really is a rare good guy. No evidence I see of making his $$ off the backs of slave-wage labor.

I polished an 8” Lodge skillet a few years back and decided to work smarter. Took my random orbit 5” sander, taped some weight on the top palm rest, put on a 120 grit mesh, placed it in the pan and turned it on a low speed. It worked like a roomba hitting the sides and spinning over the pan. I needed more control as it was spiraling. I tied off the power cord to a nearby bench so the cord was fully taught at the far side of the pan. Now the sander could swing side to side without spinning. Whenever I was home I turned it on. Changed to a finer grit after the first 8 or so hours and again after another 8-10hrs.

All told that ran for 6 days, maybe 30 hours total. Got a finish as fine as my Griswold now.

These are NOT nachos. Proper nachos start with a fully round tostada. Schmeer on the refritos about a 1/4” thick. Place the jalapeños and cover with a generous handfull of shredded cheese. Now broil/toast them till the cheese has melted.
Cut into quarters and plate.
Nachos!

You’re Welcome.