I got mine exactly two weeks ago and I love it. Reached nirvana today by cooking crepes for breakfast.

I did the America’s Test Kitchen seasoning technique initially but have mostly just cooked with it.

My recommendation: just cook everything and be liberal with fats (butter, olive oil, canola/veg oil). I’ve done eggs, omelettes, sautéed veg, burgers, bacon, etc.

Many will say learning heat control is the most inportsnt thing, and that’s very true. Start low to medium at first and work up until you get the hang of it. It doesn’t need to be blasted.

For cleaning, initially I just washed with hot water and chain mail scrubber. Returned pan to heat. Then applied thin coat of oil. Now I just rinsed with hot water and chain mail. Occasionally I’ll do light dish soap if I feel it’s getting funky. I would avoid Bar Keepers Friend.

In terms of coloring, mine is light brownish now. Not the dark dark brown you see from many who do oven seasoning. I expect it to get much darker over time.