I like SMOOTH-ground cast iron. This is my home set, from left to right (someone else asked this week and the picture is handy):
* 12" Stargazer (fantastic modern execution)
* #8 Griswold (similar size to a 10.5" Stargazer)
* #6 Griswold
* #3 Griswold
The #6 and #8 get the most use. If I didn't have the #8 I'd consider dropping the coin on the 10.5" Stargazer. Vintage Griswold in decent shape has gotten out of sight (bought, cleaned, kept, gifted ~9 pieces at flea markets over the years). I have a 3, 8, and 9 at the cabin too (yeah, bragging a bit). My only complaint with the 'Gazer stuff is that the combination of handles takes up too much room around the stove and in the oven. They have a new 13" brasier coming out (two small handles), but I don't cook that big ever.
The rough surface, excessive weight & thermal mass on the modern Lodge stuff drives me nuts.
I don't like enameled because you can't season it. It's a different way to solve the surface texture problem, and you get the thermal properties of cast iron, but...
You can season modern plain steel pans easier. I've never tried seasoning stainless, nor googling if that works.