I don't agree that rough surface is no big deal. I bought a Lodge cast iron pan 20 years ago when Alton Brown was hyping them up on Good Eats. It's of the 'ne

I don't agree that rough surface is no big deal. I bought a Lodge cast iron pan 20 years ago when Alton Brown was hyping them up on Good Eats. It's of the 'newer' generation from Lodge that come with a rougher casting from the factory compared to their much older and beloved pans. Even after 20 years of regular use it's still a rough surface and nowhere near as slick and shiny and nice as a pan you might find from an antique store. It's still a great pan, but after using a slick surface pan I realized there is a big difference and better option out there. I still can't cook scrambled eggs in this 20 year old pan without a bit sticking and staying behind on the rough surface. Ultimate I switched to using carbon steel pans which are just as nice with heating but perfectly smooth and slick from the factory.