Gnu, you said you ordered the Lodge. Let u know how it turns out. I'm sure that it will do fine after a few seasonings.

I remember the last one we seasoned, years ago. Following a neighbor's suggestion, we washed with soap, dried, and coated it with lard. Then put it in the oven at high heat, upside down. Heat for two hours. Cool.
Looked this up and it seems the preferred method.

Some put the oven at "self-clean," but others say this can warp the pan.

After the oven, we put the skillet on the top of the stove, thin-coated it with lard, and "fried" fat bacon in it. Threw out the bacon and grease and wiped it clean after it cooled.
(I checked Lodge and they suggest vegetable oil for seasoning.)

Some suggest smoothing with 000 steel wool or steel kitchen scrubber pad.

Dunno what is best, perhaps users have other suggestions.

Found some Griswolds on EBay, 12 inch, guaranteed flat bottom and smooth, going for about $120. They don't have the loop handle.

It seems to me that one could get a Lodge and season several times and get a good result for less money- elbow grease required, however..