That’s a good question! I did a lot of research before deciding to break down and spend the money on a Le Crueset vs one of the cheaper knock offs. Best I can tell -1) They are made in France and there is some cost to having those heavy suckers shipped to the US. 2) They’re really well made. Many people who owned them told me they are still in great shape 15 and 20 years later. On the other hand, the knock off’s seem to chip easily and expose the cast iron. The only cheaper brand I found that seemed to be of high qulity was Lodge.

Also, if you decide on a Le Crueset, check the outlet malls or places like TJ Maxx and Tuesday Morning (that’s where I got mine and I didn’t pay full price. I’m very happy with it!

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Wagner was once made in Sidney, Ohio.
I read where the foundry went bankrupt.
I still have some of their cast iron and use it frequently. I think it is/was some of the best made.

I doubt if you will find any "true" Wagner cookware anymore…..I am always looking….

Lodge brand would be your next best brand…Made In the USA……be on the lookout for cheap made IN CHINA junk…..its everywhere…….Go Lodge….they have a website too.

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I remember seeing cookware that you could use without oil so that it is healthier…. hoping someone can validate this. I know that this type of cookware is expensive, so I want to make sure this is what I am looking for before I sink a fortune into it. Thanks!

If you want to fry… no, no. Don't fry without fat. Your better off eliminating fried foods from your diet.

A good cast iron pan might not look as good as a brightly colored ceramic coated pot or pan but it is often far superior. In order to make a great ceramic coated cast iron pan, you need to start out with an extremely well made cast iron pot or pan. The ceramic coating can hide many defects. (Even in expensive French cookware.)

Well made cast iron pans are inexpensive and easy to recognize. Just look for a SMOOTH interior cooking surface.

Some ceramic coated pots and pans crack while you cook. You don't want to chance serving a bowl of stew with chunks of crunchy clay… do you?

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It had this on it when we took it out of the box. Putting it in fire is not an option, we don't have a fireplace and are in the city so no outdoor fires are allowed.

probably "seasoned" it should say on box or instruction leaflet or it may have a wax coating ~how to remove wax ~scroll down to seasoning on the site link below

en.wikipedia.org/wiki/Cast-iron_cookware

enjoy

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My niece just called and asked if I had ever had my food turn black when I was cooking in my cast iron cookware. She has seasoned it like she is supposed to but her food is still turning black. Anyone ever had a problem with this?
Yeah it is really cast iron. I told her that she may not her gotten it seasoned adequately..I've also heard that if you boil water in it that can happen.

Well either the fire is up to high or black specks are coming off. Ive done both.

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It lasts forever and cooks great. Just dont ever put soap on it

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