In the glory days, cast iron pans were milled perfectly smooth on the cooking surface.
Lodge casts their pans without surfacing, so you have a porous surface. I have a lodge and it's okay, but I prefer my antique Wagner when I can. It sticks less and it also has been in my family a really long time.
Arch? You need to make sure you're not looking at something a decade old.
I often just scope my google search.
Also, I do not find that I can answer every question easily for linux, even though I've used it as my primary OS since ~2002 and have some idea what to google for.
In fact, I have both sound and bluetooth issues on my machine right now that I have given up trying to resolve.
I admit, I think my source was probably HN comments. I tend to trust them more than they deserve.
I did a Google, and it seems a very sketchy claim.