That is part of the reason why I bought a good carbon steel pan instead of a cast iron one. The way they're produced (stamped from sheet steel rather than cast

That is part of the reason why I bought a good carbon steel pan instead of a cast iron one. The way they're produced (stamped from sheet steel rather than cast) ensures they have a perfectly smooth surface, rather than the pitted uneven surface of a modern cast iron pan. Professional chefs have been using carbon steel pans for decades for a reason. In my view, they have all of the upsides of cast iron, with none of the downsides. And they're surprisingly inexpensive at kitchen supply stores.