So, I have been using stainless steel but I've heard that cast iron is a good way to cook and many of my recipes call for it. So I decided to jump into the cast iron pool. Then I realized that there are a bunch of kinds...le creuset's porcelain pans, old school pans like griswold, etc. I found an old griswold #9 griddle and I am gong to try it but as I start building a collection, should I keep getting Griswold or should I go for the newer brands?
Thanks for your help!