Perfectly normal, keep it nice and oily. Pretty soon youll have an indestructable patina.
It sounds normal. If you think it is grime buildup (ie bacon sugars) - use some salt and scrub down the pan with a paper towel a couple of times until the salt stays clean. If it is a buildup like that, that can cause sticking when you cook. By the way, the Wagner #12 came in today and looks fantastic, nice light seasoning build-up that I will definitely build-up.
Something that I am noticing is that my pan has a wicked hot spot on my gas stove, even if I omlow and slow. After more reading I've found this to be a common issue with CI. How do you guys get around it? I'm considering preheating in the oven, although I'm not sure what temp to use.
I made a diffuser out of steel plate that is the size of the burner, but I only use it when I want a very low simmer. My Viking range has pretty large diameter burners, though.
"The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
I've done some more reading and I guess defusers are a possible solution. Have you heard of Kuhn Rikon by chance? I'm looking into one of there products but it's 35$.
I think the seasoning is coming along nicely.
Wait. OT back-track: Falk "Try Me" pan? WANT.