>It's not great, but over time and use, it could be.

The amazing thing about cast iron. Even cheap crap becomes pretty good over time.

I got my first Lodge pan 20 years ago, it's now every bit as good as some 60+ year old pans I have.

From my experience making taco meat (with good greasy beef) is the best thing you can do for a rough pan. The meat doesn't stick too bad and the grease from the meat gets time to really seep into the pores.