I've had a few CI skillets in different sizes over the years, including the basic Lodge #12 skillet. They were all heavy and coarse. Their only redeeming feature was their price. They were allegedly pre-seasoned, but no matter how much seasoning and cooking I did on them most proteins still stuck. They were no fun to cook with or clean and sat mostly unused.
Then I received a Field #10 as a gift. What a revelation! It was lightweight compared to the others, it had a smooth cooking surface, and nothing stuck to it from day one. I needed something a bit bigger, so I went to replace my Lodge #12 with a Field. That's when I saw at the price.

There had to be something out there that split the difference between the super pricey Smithey and Field models and the basic Lodge. I tried to find an old Griswold or Wagner for a while with no luck. Then I stumbled upon Blacklock by Lodge. I think it is Lodge's attempt to capture some of the Smithey and Field market. It's not quite up to those standards, but at $80 for a #12 it's less than half the price. I have the Blacklock #12 and I love it. There was no sticking from day one. The cooking surface was much smoother than the basic Lodge (though not quite as nice as the Field). And the lighter weight makes it a joy to use. So now I just have two CI skillets that are a joy to cook with and they get used frequently.
If anyone is interested...
Blacklock #12:
https://www.lodgecastiron.com/product/blacklock-skillet?sku=BL39SK
Blacklock general info site:
https://www.blacklockfoundry.com/