Gil;
Can't prove if it is true or not but recently I read an explanation on the rough finish of most new cast iron. Seems as in the old days the sand mold was given a surface coat of extremely fine sand which gave a smooth finish as cast. Some law now says they cannot use that sand. Apparently, those smaller foundries such as the Field you mention are simply devoting a lot more time in smoothing the finish than Lodge does. I have a 9˝" unmarked skillet which is very smooth. The only mark on it is a cast in 7 in a triangle at the base of the handle.
Somewhere I did find that the 7 denotes the size of the ring on the bottom, thus the size of the opening it was made for on a wood cook stove. This one checks out exactly. I use this skillet almost every morning in cooking breakfast. For some years now since I retired, I cook breakfast every morning & my Wife does the rest of the cooking. We both like using cast iron.

Miller/TN
I Didn't Say Everything I Said, Yogi Berra