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.
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?
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.