I've owned & used Lodge from 20yrs+ (ago) construction and loved this stuff even though it came not so well finished or as smooth as the vintage Erie, Griswold, & Wagner stuff did. A few years ago I decided to add some pieces to my collection and bought the new pre-seasoned stuff and can honestly say this stuff sucks in comparison to my older Lodge pans. For starters the pans are much rougher inside and grab hold of many food stuffs but the worst part is that the pre-seasoning seems to keep a more permanent seasoning from taking hold. I've sanded one pan to smooth and re-seasoned it and the new seasoning only takes on the high spots, where there is lows (voids in casting) the new seasoning flakes. I have 3 or 4 (I think 4) of these new pre-seasoned pans and I hate using them yet my older Lodge pans keep on trucking along. I should also mention that I've tried just about every trick in the book with seasoning the new pans and all fail. Funny thing is that the outsides of the new pans are super black and shiny though - they look better than my older pans do.
I'm buying vintage pans from now on.