Anyone cooking " Old School " with cast iron ? About a year ago I decided to replace my worn out " non stick " and S/S stuff..... did a bunch of research and decided to go with new cast iron...... I remember my mother and grandmother always talking about how much better cast iron was than the modern stuff.... but they both have been gone for many many years..... I never inherited any of their old stuff. Well I purchased some new Lodge rather than having to did up old Griswold , Wagner or Erie stuff....... it was just easier to buy new....... that and some of the 80 year old Griswold iron is getting quite expensive......... that and I just didn't want to take the chance of someone using them to melt lead to cast bullets or make fishing lures or toys out of. I have to say I now understand what they liked about it....... this stuff cooks awesomely....... no nasty out gassing smell like the modern stuff..... food tastes better.... I don't know but now I would have to say that 98% of my cooking is done on cast iron and I'm not missing the newer stuff at all. I have now managed to get a 10 1/4" skillet , two 12" skillets , a 10" bean pot style Dutch Oven , a 12" Camp Style Dutch Oven , a 10" round griddle, a 20" long griddle and a 14" wok. Anyone else got a collection of old or new iron ?