I'm guessing that in the UK Lodge is priced at a premium due to the cost of being imported. Here in the States it's about the cheapest you can buy. That said, it's what I own. There are more expensive cast iron pans but Lodge is as good as any imo.
I agree with using flax seed oil to season, just be sure it's a very thin layer. When you think you've wiped enough out, get a clean paper towel and wipe it again! If there is any oil that can still 'run', you need to wipe it again! It's almost impossible to take too much out.
Love my carbon steel pans but they have a different use from cast iron imo. I would never make corn bread in a carbon steel pan, cast iron only.
