MSgt Anthony says in comments, from this post yesterday: I hope that's a Lodge.
No, Master Sergeant, it's not. Neither is it a Griswold. It has no markings whatsoever. I picked it up several months ago at an auction. What it IS, is a good cast iron pot. The side walls are uniform, the bail is securely fastened, and the lid fits properly. When I purchased it, it was in fair shape and needed only a good cleaning and re-seasoning. The seasoning isn't quite right yet, but that will come with time.
Lodge makes pretty fair cookware, but I don't like their "pre-seasoned" coating. It's rough and the last thing you want on the bottom of a cast iron pot or skillet is roughness. You want the bottom of cast iron to be as smooth as glass. If I get a piece of Lodge cookware, the first thing that I have to do is sand the interior with good wet-or-dry sandpaper until it is smooth, then re-season. Most Lodge cookware is good cast iron, but you look for the same things in a Lodge that you look for in all cast iron ovens. Uniform sidewall thickness, a flat base, a sturdy bail properly affixed, and a lid that fits properly. I have been known to coat the lid/pot junction with valve grinding compound and rotate the lid against the pot until it fit properly. We want a good seal and sometimes that is the only way to get it.
Good cookware is where you find it. I find mine at auctions or garage sales, and I'll pass on about half of what I find because it's either over-priced or damaged inn some way. But, there is nothing magical about the brand name on a cast iron pot as long as it is well constructed.