Hey folks. I am a new collector of cast iron. I have purchased and restored several Griswold pieces now, as well as a single notch lodge skillet. I have found the quality (weight of pan, polished cooking surface) fairly similar between the two manufacturers. This weekend I bought a Martin #7 skillet. It is in pristine shape which I am thrilled about. However, I find the cooking surface not as smooth as the Griswolds. Granted, it may improve with seasoning. I am curious if this is the opinions of others as well, that Martin's, although a great skillet, are heavier and a little rougher than a Griswold. Thanks!