Dave, the link you posted is great, and I do fully agree with the spatula selection being critical to keeping the pan in good shape. Never use plastic, always stainless. Alot of spatula's in this day are rounded on the end, and the ones that are flat are normally very sharp on the corners, once you find one that is the right shape, the pans just about season themselves to a very slick finish in short order. I have an ok mix of CI, 2 newer lodge pans that are good enough for most things, a 2 burner griddle and a dutch oven. Only the dutch oven was in good enough shape when I got it to not need stripping and re-seasoning, but what can one expect when you get each for under 5 dollars.