I have seven (7) of the Griswold Corn/Wheat pans and love them all. Never have figured out why they label the Merit, Puritan and Best Made pans as "Wheat Pans" only when they have the same pattern as the other Griswold pans.
A little tip on seasoning those type pans. I have found if you use a soft bristle tooth brush to adequately cover all the little wheat designs you will get a more even season. It also helps to pre heat the seasoning oil and then turn the pan upside down over several paper towels for about an hour before wiping them clean prior to the oven. It will lessen the pooling in those crevices and give you a better chance of the batter not sticking the first time you use it.