cokehead wrote:gaw, why do you like the rough finish better?
I bought my first cast iron as a set of three in a box. When I opened it I thought “oh sh_t they forgot to grind them, they’re defective." After reading the instructions I found that they were supposed to be like that. My instructions were to scour them clean then coat them with oil and bake for an hour at 300° then remove any excess oil and they are good to use. I found them to be stick free immediately for things like eggs and pancakes. I thought the rough finish trapped small air pockets to help keep it non-stick. Maybe VigIIPeaBurner’s explanation is correct, I don’t know but they do work well. Mom’s old iron pans were more prone to sticking especially if you spared on the grease and she has a meat only pan that almost everything except meat seems to stick to. And we were not allowed to use the “good” cast iron pans for meat. That is my personal experience, feel free to disagree. I would not turn down any cast iron pan, smooth or rough unless it was cracked.
It looks like everyone does it just a little different so this is one of those things that is “what works for me.” When I make pan seared steak for the wife and me I reach for the SS because I usually deglaze it and make a wine reduction. I think deglazing an iron skillet would ruin the seasoning on the pan. I never tried and don’t intend to find out. Coated non stick pans are pretty much useless and a waste of money. A nice SS frypan is good to have for times when cast iron isn’t quite right but spend the money for a top end like All-Clad (made in USA) or for a little less I think the Emeril brand are essentially an All-Clad design made over seas.