what is the difference between this lodge pan LCS3 @ $25 and the lodge LK8S3 pan which is $15? Both are ten 1/2 inch pans look the same.

the LK8S3 is 12" diameter, has more a sharper "corner" where where the sides join the bottom, has more vertical sides, and is 2" deep. the LCS3 is 10" diameter, has sides that are angled outwards more, the sides join the bottom in more of a curve, and is 1.75" deep. basically, it much easier to slide an omelet (or anything else, I suppose) sideways out of the LCS3 without breaking.

Most 1-Star reviews complain about a rough surface on the inside of the skillet, is this a common occurrence?

Yup. It's common to every pan, pot and oven made by Lodge. They don't machine the cooking surfaces as they did in days of yore, and it makes no difference, at least to me, and I have both. I made omelets with mine using a little olive oil and butter the day I got it and it worked fine from the get go. I would recommend wiping it down with a thin coat of Crisco when you take delivery, popping it in a 350 dg. oven for an hour, and letting it cool in the oven. Be sure the pan is upside down when you do this. This adds another coat of seasoning. To clean it, I pour hot water in it and let it sit while I'm eating. I then toss out the water, scrub with a nylon scrubbie if necessary, dry, heat the pan on the stove and wipe down with oil. Go here:https://www.youtube.com/watch?v=gCePEY9x9H0

I've read where some use this for pizza at 500*-550*. Can this be done without damage?

I make a fabulous pan pizza in my 10.25 lodge and the temp is 550. 550 is no problem for cast iron.

Is the 10" measurement at the top of the skillet or the cooking area on the bottom?

10" at the top. The cooking area on the bottom is only 7 1/2".

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