I bought this pan because the cooking surface finish is grounded smooth, right after I bought a smaller pan made by Lodge. The Lodge pan has a rough finish, and requires building up a layer of "seasoning" which is just multiple layers of cooked on oil. After buying the Lodge, I watched a bunch of Youtube videos about owners sanding down the cooking surface of their pans to fix this. The Lehman pan doesn't have this issue, and it's easier to release cooked food from a smooth surface. That being said I still use the Lodge pan more often, but mainly because I find the smaller (9-inch) pan more convenient.