Others have covered this as well, but I believe they're all significantly lighter than the comparable Lodge products, and some of the handles apparently actuall

Others have covered this as well, but I believe they're all significantly lighter than the comparable Lodge products, and some of the handles apparently actually work pretty well - although the review I've seen of whichever one has that coil handle wasn't very impressed. I have a couple of Lodges that I use weekly, and neither has a handle that's impressed me. They're also all machined to a smooth finish after molding, where the Lodges are cleaned, possibly sanded a bit to get rid of any lingering material from the mold, then seasoned. Part of the reasoning I've heard for the rougher finish on Lodge pans is that it makes that initial factory seasoning much easier to get on there. If you look around in the cast iron arena you'll come across a fair amount of information on how to do your own machining at home with drills, abrasive pads, hand sanders, etc. Beyond that, some of them have different configurations of spouts, secondary handles, etc. - they're all somewhat different.