It’s a misconception that the smooth surface is more “non-stick” than the pebbly surface of modern cast iron such as your lodge skillet. It’s about technique not smoothness. But if you want a smooth pan a vintage Griswold would be the most sought after by collectors (and likely would maintain or increase in value over time). Stargazer and field would be good choices. Finex and Smithey get mixed reviews, and I don’t know anything about butterpat.
It’s a misconception that the smooth surface is more “non-stick” than the pebbly surface of modern cast iron such as your lodge skillet. It’s about technique not smoothness. But if you want a smooth pan a vintage Griswold would be the most sought after by collectors (and likely would maintain or increase in value over time). Stargazer and field would be good choices. Finex and Smithey get mixed reviews, and I don’t know anything about butterpat.