cast iron cookware

This winter, my son and I built a small crate for our cast iron cookware. Holds a 10" & 12" dutch oven, 10 deep skillet with shallow skillet as a lit, an 8" cast iron trivet, lid lifter and a Webber chimney stater. I lined it with burlap to keep everything in place. Rope handles and a lit finished everything off. This think must weigh in at 60 lb! Fits nicely in my passthrough, though I need to add some quarter round to keep from damaging the lip.

Go with Lodge. Only cast iron cookware made in USA.
Made here in TN.

All my cast iron is old - Griswold or Wagner Ware. It is better than the stuff today. Do yourself a favor and get a nice old cast iron pan at an antique store or estate sale (or from me). They are more money but they work much better. You haven't had homefries until you've had them in cast iron. For storing, I store mine in flannel pillow cases in the bottom of my cupboards. Same for my dutch oven I use with the charcoal briquettes. If you find an old fry pan, an 8 or a 9 and it looks like you wouldn't feed the dog in in, buy it. Put it in your selfcleaning oven for 2 hours. Scrub with stainless steel pad, rinse. Then season it immediately by coating it lightly with coconut oil. Bake at 300 for one hour, let cool. Repeat the coating and baking three times. Then cook a nice pound of bacon in the pan. Never use soap on it. If something sticks, boil some hot water in the pan and use coarse salt to scrub with. Lots of information on youtube for cast iron, care and cooking.