Yep, even the pre-seasoned stuff isn't going to work any better. It is just a start.

I've used my comal to do pancakes once or twice, so smooth is okay, just be aware that you will want still want to season that surface as best you can or food will stick. I get my comal smoking hot and grab a paper towel and dip it into the crisco just a tad, then wipe the hot comal surface down with a nice thin and even coat and let it smoke off. Then I wipe it down with the same paper towel again and let it smoke off again, then it is fairly ready to go. You will want to wipe it down in between every other pancake that way to keep the no-stick going. A little practice and you will quickly learn what to look for.

Enjoy using your cast iron, and feel free to ask questions about it anytime. The more you use it, the better it will be.