I might hurt someones feelings when I take a belt sander too smooth the cooking surface.

I would look for another with a smoother surface in respect to cleaning and care

it is what it says and it is inexpensive for what it is, but beware of a few items for those who are less experienced with cast-iron cooking: 1) the cast is very rudimentary, with pits and peaks: you would be advised to sand or scrub with steel the cooking surfaces a fair bit to obtain a smoother surface for seasoning/cooking

not pre-seasoned & a very rough surface, even with alot of oil & only medium heat everything stuck & the clean up was a pain, had to pull out the brillo pad, but its really heavy & will stand up to heavy use, just definitely season it a couple of times before use or go with another brand.

It has rough surface and everything sticks and burns

The surface is a lot more uneven that I expected, but as I layer the seasoning on it, it doesn't make a difference.

The surface is too rough.

I have fried tons of bacon on it already... to get that really deep slick seasoned surface.

This has a very rough surface

will though, and it does have a slightly rough surface

Chinese cast iron; and that it is chinese makes one wonder what other metals contaminate its surface

The end result is a surface smooth enough to fry an egg without sticking.

it has a very rough surface, its pitted and its warped but usable.

Uneven and rough surfaces, slightly warped

The cooking area has a rough pebbly surface from the sand cast molding.

There are pinholes (for lack of a better word) in the cast iron, a dent in the griddle top, and the entire surface is quite rough, especially on the grill side.

but this has such a rough surface!

The surface, it a bit rough, but it is perfect for

Good griddle, could be thicker and a better surface.

There are several rough spots on the griddle surface as well.