Let mix up things a lil bit with a little "cast iron pan" talk.....

Regarding flaxseed oil, it has become all the rage, but it it's benefits are largely misunderstood. First, it has ti be sure and high quality, second, it is touted for its ability to create a bond with the cast iron surface. So it's really only advised if you have stripped or blued your pan first, or for the first layers on a new unseasoned pan.

I is also good for the first coats on a carbon steel pan, from what I've heard. But there is no reason not to use just about anything on cast iron, IMO. I'm big on lard myself but I use them constantly so they never go rancid.

As mentioned above, I do prefer my older Griswolds because they are much lighter size for size and I do love the smooth surface. They've also had the longest to season. I'm not as big a fan of flax oil because, for me, I've had issues with flaking.

As for cleaning, I love a chain mail scrubber.
https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG