We once used a lot of cast iron cookware (fry pans, Dutch ovens, etc.), but with old age and arthritis, we keep to recipes that work in light-weight non-stick steel.

Most of the cast iron pieces were slightly rough when new, but curing before use prevented any problems. I don't think you will have any problems with Lodge wares.
In Canada, Williams (williamsfoodequipment.ca) ships across Canada.
IN U. S., look at www.castironcookware.com- they have lids and other accessories.

We use a large cast iron skillet to make corn bread; the only one still in use.