Well seasoning isn’t really the brown stuff we try to clean off other pans. It’s the black stuff it’ll turn into if we don’t.
And if you’ve ever tried to get that off something you don’t want it on. You’re going with oven cleaner. Even sand paper and paint scrapers don’t do much more than chip away at it.
I don’t really see the point in a chainmail scrubber. Scrubby sponges and brushes work fine. Things don’t really attach themselves that tenaciously to a well seasoned pan.
Foodsguy is being needlessly pedantic and harping on a distinction that doesn’t exist.
Dictionaries disagree too.
I think the actual difference here is US vs UK usage.