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Right.
I bought a Skepshult and we hardly use it. More of a pain to clean and you want to keep water away from it because Iron and some regular users have mentioned filings getting into their food..
withered_preacher-
The tall grindy one or the short crushy one? I've got the tall grindy and love it. Never had a problem with iron filings (any more than any other cast iron pan at least). I use water to clean it if needed and then just heat it gently dry afterwards.
We also have a waffle iron by them (a gift) which I've used precisely twice and a pan which I do 90 percent of our cooking in.
CYOA
I'd be all over a crushgrind if it were just seeds etc... but it would be useless for bigger things & dried chilli and the like.