I am pretty sure the lodge skillets are not completely smooth (in-laws have one)....I have a le creuset skillet, and it is completely smooth.
My experience is, the only problem with sticking and cast iron is eggs; I can't think of anything else that has been a problem. And, at least for the le creuest pan, the solution is more in the heat of the pan and fat in it before the eggs. If I cook bacon in the pan first, and cook the eggs in some of the bacon fat (w/ some evoo too), they don't seem to stick.
If something does stick, though, you can deglaze the pan when it's hot and use a wooden spoon to scape up the bits. (Or if you're making a pan sauce, the deglazing step is part of the sauce-making technique.) This actually goes for any pan; there should never be anything stuck to your pans when you wash them, just throw in some water at the end and scrape up the bits.