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The marks are easily visible. Just like if you took a coarse grinding wheel to a piece of steel. A spatula would not catch on one. I'm probably making a mountain out of a mole hill, but just curious as to what "should" be better.

I tried the manufacture and got no reply. I don't think it is a defect, but if smoother is better I wanted to fix it before it gets seasoned. I bet a fry cook that has cooked on one for a lot of years would know if smoother is better, just from experience.

I can't determine the exact type of steel other than it is a carbon steel. If you drag your finger nail across the surface you can easily detect the grinding marks. The manual only mentions the cleaning and seasoning of the surface.

I would guess it is made a medium carbon steel. Think of it as a piece of wood sanded with very coarse sand paper. The surface will be rough. As you progress through finer and finer sand paper the surface will get smoother and smoother. The same is true of steel. You can have the semi rough...

The scratches that come from the big grinding equipment at the manufacturer, where they grind flat the surface. Prior to seasoning the surface I was wondering if I should further grind the surface to make it as smooth as possible or if the grind marks some how aid in cooking. My intial thoughs...

I recently purchased a new stove with a griddle. The surface has some tooling marks in it. How smooth should the surface be for optimum cooking?