Hmm, I wrote out a reply, but seems like it didn't post. My apologies if you get two versions of kinda the same thing.

If you buy a modern Lodge off the shelf, it will have a pebbly surface. This is from the sand they use to cast the iron when the piece is manufactured. And in the olden days, they used to have a second step of grinding that pebbly surface smooth so it was a better cooking experience brand new. Somewhere in the 60's, they stopped doing that as a cost saving measure (yay capitalism!)

That being said, your new Lodge skillet will get smooth with time and use. It may take a few months of daily use, or longer if you're not using it as often. But the seasoning will slowly fill in all those little hills and valleys, and it will smooth out with use. So more expensive manufacturers have added that stone grinding step back in, and they are nicer to work with straight off the shelf. But your Lodge will get there too with time and use.

Salted the tuna before throwing it in, and a thin layer of olive oil in the skillet. Then the fresh avacado on top gives it a nice creaminess...that's something we've done a couple times now and really like.

Yeah, a pic of the bottom side might help. It's certainly vintage, the big pour spouts are a good giveaway there.

That's a fantastic find, especially at that price!

Yeah, you have to put cheese to the edges. If you don't get that crispy cheese in the crust, you're missing point of using cast iron!

Another thing to do, if you're not doing it already, is to use metal spatulas when you cook. You want to use ones with a straight edge and rounded corners. Then use that straight edge to scrape as you're cooking. It's like the opposite of a non-stick pan, that metal on metal scraping is a good sound and helps to even things out.

I've always used crisco myself and had good results. I wouldn't cook with it, but I keep a small tub for seasoning

Looks great! Generally speaking, when I do something acidic, the skillet seems a little dull afterwards. But it comes back with use. I've heard seasoning described like a bank...cooking with fats and oils are deposits, acids and such are withdrawals. As long as you deposit a lot more than you withdrawal, it will all work out OK.

The height you got on that is impressive! Well done!

My opinion is not to worry about how even the seasoning looks, worry about how it performs when it cooks. Since it's a user, just cook good food with it. There's really only two reasons I can think of where I care much about what it looks like...if it's just a wall hanger or if I'm going to sell it.

Thanks! I can't take any credit, aside from searching royalty free images.

Of course it is! Ever bake bread in it? That's what most of my dutch ovens get used for

Yeah, that really should do it...most of the time, "just cook with it" is the solution. You got a pic you can share to show us what's going on?