As of writing the GP comment, I am starting to informally test the hypothesis as well. I've switched to sponge + soap to fully clean the inside with every use (

As of writing the GP comment, I am starting to informally test the hypothesis as well. I've switched to sponge + soap to fully clean the inside with every use (after chain mail to remove larger bits, if needed), then dry on the stove & re-oil. Specifically the idea is that IF the seasoning layer is quite durable and is difficult to damage or wear through, except by the rough metal of the spatula I use, then the best seasoning should be achieved by thoroughly cleaning any contaminants off it and then applying a fresh coat of oil. It will likely take longer than the HN comment window before I feel comfortable drawing any conclusions, so I'm not sure how I'll follow up on this. Perhaps I'll post something at https://smichel.me/castiron https://smichel.me/castiron (currently this page does not exist).