Can't believe someone would wreck a perfectly good cast iron pan, but at least it wasn't an antique Griswold or something lol.
I'm going to be the dissenter. If it isn't Wagner or Griswold, and it was made any time in the last 30 years, it might be a crappy pan to cook with. I try to buy only those two, despite the premium on them, because the pores in the iron are so much smaller, so they season better. It's hard to comprehend that a manufacturer might get
cast iron wrong, but the new stuff is simply inferior.