Look for antique CI and you’ll get less weight. I love CHF (Chicago Hardware Foundry) and BSR (Birmingham something something…) pans because they’re thinner casting and smooth finish. I also have some Antiques from the 19th C that get regular use. I can’t stand modern pans. They are all way too heavy, and that pebbled surface is a pain in the ass to cook on and clean. It’s no wonder people hate cast iron