Yes, they are made in China. My preference is always US-made, but the reality is that lots of stuff is made off-shore - LOTS of stuff. Its a global market today, and my son's troop simply can't afford to pay the price for Lodge gear.

After a few seasoning runs the only thing touching the food is the built-up carbon on the surface. There won't be any food-iron contact at all. Plus, from what I've read, the boiling point of lead is below the casting temperatures used for cast iron (around 2000F). I'm no expert though.