To me, BSR seems about on par with Lodge, and, like Lodge, their quality only really declined with the advent of automation and the cessation of polishing. BSR appears to still have polished even after they went to automation, as Lodge did, too, even if not for long. And, like Lodge, the shrinkage of pour spouts and thickening of pan walls can be attributed to automation requirements.
I have a #10 BSR with 1930-40s "Red Mountain" style markings I actually think was made in the 1950s, after BSR started automation. So, I think it is really a "Century" piece, owing to its heft and small pour spouts. But its cooking surface is very smooth.