Smooth cast iron is a luxury, not a necessity

It doesn’t matter as much as the internet says.

The rough surface on a modern Lodge pan is actually better at holding onto seasoning during the first few cooks. That pebbly texture gives the oil something to grab, so you get a durable layer faster. Smooth vintage pans (like old Griswolds) feel nicer out of the box and can be slightly more nonstick once seasoned, but they’re also more prone to scratching and require more careful initial seasoning.

In daily use? After a year, both are basically the same. The rough one will have filled in with seasoning and feel smooth-ish. The smooth one will be a little slicker, but you won’t notice unless you’re sliding eggs every morning.

The real difference is price. Vintage smooth pans go for $100+. A new Lodge is $25. Unless you collect cookware, just get the rough one and cook with it.