The pan needs to be thoroughly scrubbed when you first get it. Otherwise tons of black "ash" comes off onto your food and everything else. I used coarse salt and oil and cleaned it with a paper towel on the ends of tongs. The pre-seasoning is also weirdly sticky, so you really neef to reseason yourself!
Edit: almost 2 years later this is a CRUCIAL part of my kitchen. I only use a metal spatula in it and as a result the finish is now so smooth and nonstick from the abrasion!