Reviews
Machined-smooth cast iron at roughly a pound less than a same-size Lodge, and the only major maker that publishes cooking-surface diameter alongside rim diameter. You pay several times the price for finish and weight.
The default cast iron pan, and the one most carnivore kitchens should start with. Rough-cast, heavy, cheap, and effectively unkillable — the compromises are surface finish and weight, not capability.
Not cast iron — seamless wrought iron, pressed from a single 3mm sheet in Sydney. About 1.6 kg against 2.5 kg for a same-size Lodge, with the thermal trade-off that implies.