Agree with you you other than I havent found the rough surface to be an issue as long as it is oiledLike everything else, it depends.
If you're moving often and all you need breakfast and dinner for is to fuel the machine, any of the lightweight options are better and more efficient on a single burner camp stove. This is mostly for the folks who are carrying large amounts of supplies needed for extended trips away from resupply and are using a lot of prepackaged or pre-prepared meals (freeze dried meals, canned goods, etc). These folks don't have the time or the energy for a camp fire.
However, if you enjoy cooking, especially on open fires, cast iron is a must. It's suitable for any heat source (open fire, camp stove) and properly maintained (which doesn't take a lot of work) it's easy to use. I have a few pieces, a 12" fry pan, 12" Dutch oven, and a grill/griddle. I also have a large non-stick aluminum stock pot. If I'm planning a meal with the Dutch oven, I bring it, but not always. The fry pan and griddle ALWAYS come along. The griddle is the work horse. I can use both burners on my camp stove and have a hotter side and a cooler side, so the eggs and bacon can be done at the same time and in larger batches. Also great for sandwiches since I can toast the bread. Fajitas or tacos can be served right off the griddle still sizzling.
Cast iron does weigh more, but I only carry about 3 pieces of cookware total, so it's not a big deal. It can rust, just like the steel cookware mentioned in this article, but it's never been a problem for me, even here in the humid South. Maintenance is easy, after cooking, heat some water to boiling and rinse out or wipe down, use a scrub brush if you need. Heat back up to just above too hot to touch and wipe a little olive oil all over. Don't use lard or bacon grease for maintenance as they can turn rancid in hot, enclosed conditions. Use the same griddle and fry pan at home and you'll never have to worry about rust and seasoning.
Lodge stuff is good. If you want it perfect, take a sanding disk in your electric drill and smooth out the bottom and do the sides by hand with sandpaper. It doesn't take much. After that, season using any of the preferred methods you can find on YouTube. Personally, I wipe the inside and outside down with a good coat of olive oil and put in the oven on a baking sheet upside down to 450 degrees for an hour. When it comes out, give it another good wipe with olive oil and let it cool in the oven. After that, just the wipe down after use and life is good.
Sorry for the long repsonse, but cast iron is worth it!
Agree with you you other than I havent found the rough surface to be an issue as long as it is oiled