Weber solid surface griddle advice?

myredracer wrote:

I wonder why they make them rough if it makes food stick more? We have a cast iron frying pan that is relatively smooth. I do have a few pneumatic & electric tools that I could use to smooth the surface.

I'm no expert on metal foundry processes, but...the roughness comes, as I understand it, mainly from the sand used in casting. Making things smooth likely requires an additional step like surface grinding, tumbling, shot blasting, or something along those lines; or else the use of a different, finer sort of sand. I would suspect that producing slightly rough castings is less expensive than producing nice smooth ones.