Depends on what you mean by production quality.
Machined cooking surface? All those small companies GTurner mentioned. But they are expensive. Finex (at least the pieces in the store I looked at) is heavy, heavier than Lodge. Take a modern Lodge piece and a drill or angle grinder, and in 30 minutes you'll have a smooth cooking surface.
Casting quality? Lodge and probably anything American, European, or Japanese.
Overall workmanship? Grinding of flashing and sprue/vent? This can vary significantly among vintage cast iron, considering you're talking dozens of manufacturers over more than 150 years. All my BSR have pretty poor workmanship (and ground, not turned, cooking surfaces), my 2 vintage Lodge are good (but not machined. They are heavier than modern Lodge), Wagner varies, my worst piece is a marked #5 with bad grinding, some is great. Again Lodge and probably anything American, European, and Japanese.