I polished a Griswold older than anyone on this site and the eggs still stuck.
Someone then claimed my pan was manganese deficient due to some war in Gabon pre-WWII. It will always be something with these people.
Maybe you just aren't used to cooking on the pan or it needs to be seasoned further? I can cook amazing eggs on my Griswold, so I doubt the issue is the pan itself.
Lodge is just fine. All of the cast-iron snobbery overlooks the fact that it's a big hunk of metal that cowboys used to throw on a campfire to make beans. Keep cooking with it, and the bottom and its seasoning will smooth out.
Yep.. just fried an egg on my rough surface 12" cast iron Lodge with no oil, and lifted it off with my fingers in one piece.
I don't know; too rich for me. I just use some pans I stole from my dad's basement after he refused to give them to me, despite not having used them in 20 years.