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I tried to get  some info in the Griswold thread, but nothing, so here goes.

I read some comments that said to season the thing before use and to never start cooking without first warming it up. Any tips on using this sort of thing?

Why?,,
Cornbread shouldn't be made into little corn sticks
Its corn BREAD man ..make it like it should be,nice and thick and WITH real corn in it

That's cast iron?  Use it like anything else cast iron.

Season with repeated use of fats at higher temp.  You can use one of the pre season instructions or do what I would do, line that puppy with bacon and bake some bacon in it.  Repeatedly.

Use your bacon grease bucket (you have one of those right?) to get some good grease in it, throw it in the oven before pouring your batter in.  Batter should sizzle a little bit when you pour.

Put back in oven to bake.

Homegirl here has the basics:
https://www.youtube.com/watch?v=2Pzz8db-hCo

I use bacon fat instead of veggie oil, sometimes add dehydrated jalapenos and cheese.

Brush the pan with shortening just before adding corn bread mix, or spray it with canola oil spray.  Hot oven.

ETA. I put mine I the oven to preheat, add the mix to a hot pan, not cold, less chance of sticking.

You’re not one of those people that dumps sweet corn into the batter, are you? That’s an abomination. Sweet cornbread too.

I have no idea what kinda corn..i don't cook.i just eat.
And the best Cornbread isn't Corn sticks

Its Cornbread with corn in it...Delicious

We have grandkids to entertain.

A Southern Gal.

Yes, spray with cornholia oil, then put in oven while preheating.  When oven reaches 450, fill each with cornbread batter then top with a hotdog that has been split lengthwise.  Corn Dogs!  Prepare for panties to drop.

I am going to have to get a smoked hock and some bean soup, to try out that corn bread recipe