If it's ceramic coated, I think you're alright. I would shy away from tradition raw cast iron from China, since who knows what they throw in the smelter.
I've got a pretty full collection of Griswold pans from #3 to #9. We travel with the #6 pan in our camper, because it's exactly the size of a flour tortilla. I've got an ancient Wagner #0 (great of tapas) and a Wagner 1891 in a 6 1/2" pan, but it's a bit heavy.
We've also got with some other Lodge items, like their dutch oven.
We got it through REI last year when the shutdown got us all in the sourdough craze. Now we bake our bread on cast iron griddle. I've got three loaves to bake tonight and the first one is in the oven now.