this post was submitted on 20 Sep 2023
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I feel like the only things that are likely to matter quality wise are surface finish and casting quality, which could maybe theoretically make a cheaper pan more liable to crack? And I once picked up a cheap cast iron and found it much lighter than expected, though I don't know if there are any real problems with that, other than just the tradeoff between thermal mass and ease of handling. But it could potentially be indicative of a quality issue that could matter.
I think unless you're getting a really nice cast iron pan with a smoother surface, or an enameled cast iron item, where there's a lot of variation in the quality of enamel coating, the brand isn't going to make a hugs difference. There'll probably be differences still, at least in the shape, weight and thickness of the pan, but I don't think its a thing where one brand stands head and shoulders above the rest until you get to the expensive smooth cast iron stuff, or the La Cruset enameled stuff.