Late to this thread, but my wife and I have accumulated a big collection. #10 Griswold that was so covered in gook so that I thought it may have been warped but that came out almost perfect after an oven cleaning cycle, an old label Wagner from around the 1890's that is smooth as silk and that I use more than any other pan, including to fry eggs, and maybe another 8 or 10 that we picked up at antique stores all over the place.

My understanding is that the old makers used to hand finish them to smoothness before sale, but some on chowhound and other places have taken to sanding their new lodges to try to help the new pans along