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If your cooking utensils are gouging or pulling up 'seasoning', it's not 'seasoning'. Seasoning is a micrometer-thin layer of polymerized oil. What you're describing is carbon build-up from a poorly cleaned pan.

At least once a week I give my vintage cast iron a good scrub with Dawn powerwash and chainmail, dry on the stovetop, apply a layer of Crisco, and then wipe it all off as if I put it on by mistake.