Smoother due to the polishing during manufacture, and a bit lighter.
But FWIW, should have no problem cooking with a standard Lodge brand you can pick up at a walmart or target etc.
Discussion
I'm from The UK where I believe the modern smelting process for Iron was formulated at some point in the 1700's. We have the best iron, just beautiful, 300 year old iron😜. Clearly a Trump piss-take and I don't have any iron that old but I am from The UK. There is a place over here called "Ironbridge", where, funnily enough. The world's first bridge, made of iron, was built😁.
See this is what I need to know. Do I go buy some cheap modern thing at the store or try and source a vintage Griswold from 1865
They're everywhere in the wild and can be restored in many cases. Best to try and salvage one if you can! Otherwise just avoid the ultra cheap ones.
My dad bought me an old 10" skillet I use nearly every day. No clue if it's "desirable" or not, but, it works stupidly well.
I have new lodge stuff, too. Source what you can.