Originally Posted by Seanette
I have Revere that's still doing nicely 15 years later (got it as a wedding gift). I can't handle cast iron or similar weight due to wrist problems.
The old cast iron, Griswold, Wagner, Favorite, and some of the skillets that have heat rings and gatemarks on the bottom are nearly as thin and are as light as the higher quality stainless that's available on the market today. If you go for the newer Lodge, (the only cast iron cookware made in America) or the made in China stuff, then it's going to be thick, heavy and clunky...I haunt the antique stores and malls, and watch closely on ebay (make sure that there are GOOD photos, and stay away from yotaman, a seller that overprices his cast iron stuff)