VERY timely! I just got into the whole Cast Iron cooking experience. I bought a Lodge pan and I'm in the hunt for a Griswold pan.
I seasoned the Lodge at 500 degrees, three times, with peanut oil. Seems to have done the trick as it is now like using teflon. Nothing sticks to it.
This week in Deer camp a friend brought a Griswold pan. The surface inside is MUCH smoother than the Lodge and it really did a nice job cooking many dishes. I guess there are a couple schools of thought on the interior surface...smooth or rough. I haven't enough experience to form an opinion.
I've been using my pan to cook dishes that go from the stove top, right into the oven. Can only do this with Cast Iron....