Miller, thanks for the correction. I have an unbranded one on the grill as well as a Lodge. I use a Lodge 5 quart Dutch oven for one pot meals. I have my great-grandmother's unbranded large skillet and a smaller one by Wagner Ware, 10.5". I am done with using "non-stick" coated skillets of which water is eventually the only substance that won't stick. Lodge is still the cheapest around, but it takes some elbow grease to remove the pebbly finish on the modern editions. There has been a resurgence of smaller foundries making lighter, smooth-surfaced skillets such as Field which makes a beautiful cast iron skillet and is priced on the lower end of "boutique" skillets. I use the "corn pone" pan for grilled sandwiches and French toast. Anything that doesn't splatter when cooking. Gil