Here's a video of Tino Franzini of Ceado chatting about burr seasoning with WLL. I'm assuming Ceado has done some research and testing into seasoning based on his comments.
https://youtu.be/NwXXO_FZj9I

Interesting comments from Franzini:
*Flat burrs require less seasoning than conicals
*He confirms output(grinding speed per given weight of coffee) changes as burrs are seasoned
*Industrial seasoning decreases burr life by up to 20 per cent
*As such, Ceado doesn't pre-season burrs
*He also says conicals are better for grinding larger beans

jwCrema wrote: I. My goal for my grinder is simply a chocolate bomb. Think pairing with 70% cocoa chocolate. I've found beans that meet the goal, and do get some nice shots out of the SJ.

What beans are you using? I love good chocolate bomb.

I alternate between three roasters. The ever popular Redbird, and two others: http://landgrovecoffee.com and http://www.bluestarcoffeeroasters.com

Landgrove is based out of Troy Idaho, coincidentally the home of Orphan Espresso. They are not related, and have no plausible explanation for the reason that superb espresso should originate from the rural wheat fields of Idaho. These guys just do beans, in 1 or 5 lbs. Blue Star won best espresso in Seattle, survived some horrible wildfires last summer and are a cult favorite in the region.

Landgrove needs to wait 5 days after receipt for it to shine, Blue Star I consume immediately. Interestingly, the Cremina & Lido E are really sync'd up with Blue Star. Landgrove is amazing in the e61

jwCrema wrote:I alternate between three roasters. The ever popular Redbird, and two others: http://landgrovecoffee.com and http://www.bluestarcoffeeroasters.com

I know my question was OT so I appreciate the response. I have been drinking Redbird for about 4 years, and it is great but new things to try are always good!