Yes, the crud on the outside does not affect the cooking going on in the interior of the pan, but it can flake off and make a mess-- or get in the food you are cooking, so a good reason to remove a heavy build-up.
Another great thing about cast iron, you can cook at lower temperatures. In fact, you may have less sticking in a newly seasoned pan if you cook on a lower heat. Oven braising for meats and stews works very well in a cast iron pan.
And I've never experienced a smoky kitchen when seasoning a pan in the oven at 300 degrees F. I've heard that the easiest and fastest way to season a new cast iron pan is to fill it 1/2 to 2/3 full with oil and cook a big batch of french fries!
Another great thing about cast iron, you can cook at lower temperatures. In fact, you may have less sticking in a newly seasoned pan if you cook on a lower heat. Oven braising for meats and stews works very well in a cast iron pan.
And I've never experienced a smoky kitchen when seasoning a pan in the oven at 300 degrees F. I've heard that the easiest and fastest way to season a new cast iron pan is to fill it 1/2 to 2/3 full with oil and cook a big batch of french fries!
