Look Lodge makes a fine piece of cast iron. The finishing is a bit rough, which is done deliberately so it can be rapid-seasoned at the factory, but they work well enough.

If you want a truly excellent cast iron pan, you'll have to hit antique stores. Griswold, Wagner, Birmingham Stove, are some names to look for. Antique pans usually have machined surfaces and are cast thinner than modern pans. They'll season up better and are lighter and easier to work with. Lodge themselves actually made pans like this before the 1970s.

Some antique stores "know what they got" and ask solid money for a well kept pan, and rightfully so. For example, there's a booth at the Chicken Barn in Ellsworth with well maintained properly seasoned antique cast iron and they want $100+ for their pans, but any old pan can be re-seasoned as long as it's not warped or chipped to shit.