I've seen/used a 24" "Shore Lunch" skillet, no long handle, just 2 loop handles.

Here's one on Amazon, great bargain at only $500.

https://www.amazon.com/Oversized-Cast-Iron-Skillet-inch/dp/B07FCLQQF6

Though there are some other larger sizes on there for more reasonable prices. Not cheap, but more reasonable.

We only use the cast iron, have 2 or 3 on the stove all the time and a bunch more in the draw. Griswold and wagner and bsw are most of them. Lodge needs to be sanded to be fit to use. They are rough, so they can spray them and call them pre seasoned.

that grisworh duch over is worth $80.00

I know a gal that has a Griswold #20 pan that she got from the Mansfield prison. It holds a lot of fried taters, great skillet!

Our cast iron pan's do not have names on them, we have had them over 50 years.

if the handles have tear drop shaped holes , they are lodge , lodge made a Lot of cast iron for stores that wanted to be able to sell for less unmarked cast iron. stores and distributors would order a run of a certain sized pan with no marking , you can make them faster when you don't have to worry about fill out of every letter when sand casting.

For you guys that Want a Wok like cook pan, Check out the local Mexican Grocery store. They have some neat stuff. Not necessarily cast iron but usually quality steel.

What makes cast iron so much better ? I guess I never grew up with em

they dont wear out greg. after 50 years of use stuff just doesnt stick. heat is is a lot more even as well

I also love the lodge cast iron, they are heavy and rough to start with, but they take a licking and keep on ticking.
We have a couple Dutch ovens, a monster skillet, as well as a couple normal sized, a griddle and a meatloaf pan.
We also have a full set of All-Clad stainless steel but if something’s getting fried or seared I’m whipping out the cast iron.
The best thing I’ve done for my cast iron is to buy the lodge plastic scraper and to clean them directly after the food leaves them.

Thanks danny.

some pros of cast iron

ductile iron transfers the heat well to the whole pan making more even cooking surface less hot spot int he center.

the pan holds heat well also

use makes better non stick , you start with seasoning , new pans come factory seasoned.

if at any point you think you really messed it up left food in , ruined the seasoning , you push the reset button by making a good fire and setting the pan in the fire upside down , get it out in the morning , wash it , dry it and start the seasoning over again.

my son has bought me 50 cent mud caked cast iron that looked awful fire , cleaning and seasoning it cooks great.
I dug one out of a friends yard and after a fire , a cleaning and a seasoning I gave it back to him ready to use like brand new. he never even knew he had it , apparently his mother fed the cats from it years ago and never brought it in. that was a decade or more ago as that is when he took over the farm.

if your house burns down you collect up your cast iron cook ware re-season it and your back to cooking , probably better if you don't burn your house down but you get the idea

the down side of cast iron , is weight , but if you aren't trying to back pack it that isn't that big of a deal.
and don't drop it , it can crack.

Second Hand Store $40 before senior discount..now I have to season it and use it

I've always been hesitant about using second-hand cookware, as I can never be sure what the first hand cooked in it.

yeah, I agree, I only bought it because it looked like it had never been used....
I can always use it to make ALPO stew and feed the homeless.

That's disturbing