Bests & Worsts Reviews from Amazon

I'm not an expert but been cooking in Iron a number of years (all kinds and brands handed down from parents and grandparents). CONS: 1) Poor seasoning, 2) Rough finish. 1)While moving the skillets around I noticed the seasoning rubs off very easily on the bottom. But, if you season your iron as you should the problem is fixed. 2) Rough finish but nearly all brands now have a rough finish. So would have the issue no matter what brand (unless high dollar skillets). And that's about the end of cons. PROS: Price and does what it is designed to do well. Overview: (If your new to Cast Iron you should watch some Utube videos an how to season and care for cast iron. I see reviews about rust - Iron will rust - the brand doesn't matter. So please research how to care for cast iron.) I do not use any brand's new cast iron straight out of the box. I do grind/sand (to 220 grit) the inside down to smooth the surface and apply seasoning ( I personally use flax seed for the first 4-6 oven seasoning @ 450-500F, after seasoning I cook bacon till I cant eat any more). My test of a new skillet is Yeast Rolls, to see how the heat transfers up the side. My rolls browned the same on the sides as the bottom so I'm very satisfied with the heat being uniformed once up to temp in the oven. The skillets feels a little thinner then Lodge but my experience is no deference in functionality/heat transfer. So might be a positive in being lighter. My only hesitation at all is I doubt there are made the USA. But as far as functionality, I believe re-seasoning is a must and I personally prefer to grind/sand smooth and feel they preform as well as any other brand I own.