I did the same thing to mine. They have a rough surface when you buy them unlike old cast iron pans, apparently - though I don’t know if they’re smooth from use or came that way.

In the glory days, cast iron pans were milled perfectly smooth on the cooking surface.

Lodge casts their pans without surfacing, so you have a porous surface. I have a lodge and it's okay, but I prefer my antique Wagner when I can. It sticks less and it also has been in my family a really long time.