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- Cast iron pans can cost hundreds, but while it's nice to cook on finer, hand-finished surfaces, they're definitely not necessary.
- Pricey, ultra-thin Wagner and Griswold pans (now only available via antique shops and auction sites) are considered by many to be the cast iron gold standard.
- But after comparing my Wagner and Griswold cookware to more budget-friendly pieces from Lodge, Camp Chef, Victoria, and Cuisinel, I can say that the latter four's pans more than suffice.
- If you're new to cast iron, I recommend starting with Cuisinel's $60 pre-seasoned Dutch oven and skillet combo. The two pieces can be used separately or together, with the skillet serving as the pot's lid.
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