My wife bought a new 12" Lodge last year. I didn't like the rough finish. So, flap discs on an assortment of grinders took care of that. Reseasoned it and then made 5# of bacon and all is good.
The finish coarseness on modern Lodge skillets has been discussed for some time.
Older Wagner, Griswold, etc., skillets are pretty smooth, along with newer, upscale brands, like Field.
Lodge claimed the rough casting suface helps with seasoning.
I was skeptical.
The 12” skillet I use most often has a built up seasoning, after several years of use, but still has a noticeable ’grit’ texture.
When I see Lodge cast iron in stores, I habitually run my finger on the inside surface (along with comparing prices).
There is a wide variety of surface textures: as different as different sandpaper grits, across similar products.
So, I don’t think that the specific texture is intentional, as much as it reflects process variation. And, a reluctance to use more costly casting and finishing metods. Even on their higher end ‘Blacklock’ line.
Flap discs, or other abrasive tools, is one approach: takes some time and effort. I just can’t stop thinking about how much more efficiently this could be done at the factory.
Philbert