Tested a $25 cast iron skillet against my 40 year old one, the cheap one won the eggs test

I grabbed a bargain brand skillet last month for a cabin trip, figured it would be fine for bacon and maybe some cornbread. Back home I did a side by side with my grandpa's old Wagner, same heat, same oil, same eggs. The cheap one released the eggs cleaner and didn't stick at all, while the old one needed a good scrape. The catch is the cheap one already has a tiny warp in the bottom, so is a smooth cooking surface actually worth more than build quality? Has anyone else seen a newer piece outskilled an heirloom in one specific task but failed the long haul test?

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