Yes this is a good read. After reading that last year I bought a griswold #8 from ebay for $50. Stripped it with lye oven cleaner over a few days, and then seasoned it like above. I stopped 'washing' the pan with soap as I found chiseling any stuck on stuff with a metal spatula, followed by using "The Ringer" under hot water to be quickest and easiest. After that, I dry with a paper towel and spray with Pam (read somewhere that the oil in pam (canola?) was a good 'drying' oil). It is also good to bake stuff in the pan, pizza, pies, cornbread,ect. The extra heat will also help re-season. I have been super impressed by the pan after a year.

I love my Griswold.

Indeed, I might get another one for my grandma since the ones she has are super heavy. I think the lightweight griswolds might put less strain on her wrists. (not sure why newer CI is so dang thick/heavy)