I own a lot of Lodge cast iron and cook with it almost every day. The only gripe I have with Lodge is that damnable pre-seasoning they put on stuff these days. It's rough, like truck bed liner ad you don't want that on your iron. You want it smooth as a baby's butt. But, the pre-seasoning is easily defeated with a sander. Get it smooth, re-season it, then cook with it.
The best thing about Lodge is that it is available darned near everywhere. It is probably the most available cast iron cookware in America. And, it's made in the USA.