Sticking to the thing is literally the intended way, its supposed to stick and create a natural anti stick surface, thats why you don't wash these pans with soap.
Nah, it's because the taste sticks and you shouldn't scrub the layer of burned in away. The longer a cast-iron is in use the more of a unique taste it develops by itself, you can taste which cast-iron was used for cooking when you know them.
I have three and can taste the difference.
And no, its not dirty, its the intended use of cast-iron.
Step 4 literally says to scrub until all of the brown bits are gone. Look at the picture in step 5, does that look like anything is burnt onto it? I see nothing in that says anything about taste.
Also, wikiHow is a garbage source as anyone can submit anything they want. They don't have to have any clue what they're talking about.
Incorrect. It almost all is. The idea that it's bad for the seasoning comes from back when people were using lye to clean dishes.
It's not "burned" its "polymerized." It's the oil, not the food, as the oil doesn't create the black bits. It basically turns to plastic, which is why you get a smooth shiny surface.
Just because somebody else on the internet agrees with you doesn't change the fact that using cookware with old bits of food on it that changes the taste of the new food is gross.