They don't? I've seen them in the grocery store...they need seasoning, but they're iron.
Iron pans are my utensil of choice! My 12 inch pan does a great pizza crust too.
Those Lodge pans are heavy iron, like the old ones, but are finished much rougher. I'm sure they'd still work fine, once cured, they just don't seem equal to the old ones as far as finish is concerned. I'd be lost without my cast iron skillets.
But I don't envy Sam carrying one all over the place.