its just because they don't bother polishing them or turning them on a lathe. iron it pretty soft, you can sand down the rough ones without much trouble (or just buy an old Griswold!)

Second carbon steel. Excellent pans, I don’t worry about seasoning too much - hit with steel wool and hit water when necessary.

Still very little sticks if you use them enough.

Third that, the 360 ones from ikea are excellent. I use that, and a cast iron pan from costco for fish/meat/nabe

Also heft. Cast iron pans are thick and heavy, and can kind of be a hassle to move.