Is an expensive smooth cast iron skillet actually worth it over a Lodge?

Specialist-community consensus on r/castiron and r/BuyItForLife is split: a smooth machined pan (Stargazer, Smithey, Field) does release food more cleanly out of the gate and is often lighter, but most reviewers say a well-seasoned Lodge performs nearly identically for searing and roasting at a fraction of the price. Pay up for the smoother surface only if eggs, fish, and aesthetics matter to you.