I did 5 minutes of Internet research and think the bumpy lid and trivet indicate Lodge. I don't think its too old. How does the inside look? It feels smooth. Can I just oil it or is there a cleaning/seasoning process that's easy to do? Was it a good buy at $30? What's good to cook in it besides red meat stews? Why does it have a brownish color when the cast iron pan from my grandmother is all black? Thanks!!