As far as I understand normal cooking will create additional seasoning layers, and a cast iron skillet will get better with time. But if I only rise the temperature high enough to cook food (and not high enough where I see smoke), how does polymerization actually happen?
I thought that if there was no smoke, then polymerization was not happening, but is that the case?
Someone would have to look at the terms and conditions. It's possible there's a clause like "anything you write is ours" in legal speak.