Afternoon! I have a cast iron grill pan (http://www.lodgemfg.com/seasoned-cast-iron/grill-pans-and-griddles/square-grill-pan-L8SGP3), which I love, but I'm having a hard time keeping it seasoned. I've been working at it the same way I seasoned my cast iron skillet (which is doing great), but this grill, not so much. Should I strip it and start over? Any tips for keeping it seasoned (verses the skillet? I'm assuming the ridging is part of the problem). Thanks!