If you do, I’d be interested in hearing the results.
I have a ton of Lodge stuff I use regularly.
I hate the Lodge pans. They are so rough that no amount of seasoning can make them non-stick. I’m about to begin frequenting estate sales to find a smooth cast iron pan. The new smooth pans are about $200 for a 10-12 inch pan. I won’t pay that.
I have a set of 2 Emeril’s non-stick skillets that have worked well for about 8 years. I don’t know who made them, but I think I got them for under $50 for the pair at WalMart.
I inherited a nice set of Dansk stainless pots with laminated steel and copper flat bottoms. They are the best way to go for pan frying a steak. A bit of butter and heat to smoking hot and you can achieve steak heaven.
(finish in the oven for thick steaks)