Thats interesting. Well-seasoned what? Aluminum? Steel? Seasoned with oil, lard, general drippage?
I use my cast iron skillets and pans in the LBE for various things, usually running around 750 - never noticed the seasoning burning off. If anything, it's made them darker.
Aluminum. And if cutter pans are aluminum (which I think they are), then more aluminum. Seasoned with canola oil, as far as I remember.
Since I don't use cast iron for anything, which means I know essentially nothing about cast iron, I have a question: How can you tell that the seasoning never burns off? I mean, it's black either way, right? And since cast iron is black when it's new, what is the purpose of seasoning it? (These are legitimate questions. I've been curious about this stuff for a long time, but I don't trust the rest of the internet to give me valid answers.)
Also, and this may be the difference-maker: I've never actually been baking anything at 600(ish) when I've vaporized the seasoning on my pans. Rather, the first time it ever happened, I think I was actually trying to season a perforated aluminum pan. I had the burners on high, just to get the grill up to temperature quickly, but I got distracted and accidentally left the burners on high for a while. (Half an hour or an hour; I'm not sure. Like I said, I was distracted, which means I forgot all about it.)
So it's not like I was using the pans how pans would normally be used.
When you use cast iron in your LBE, the pan surely has something in it (like food), which means it should take considerably (or infinitely) longer for the pan to reach the temperatures my empty pans reached when I vaporized the seasoning. But, of course, you probably finish using the pan long before the pan ever has any chance of reaching those kinds of temperatures.
I'm making sense, right?
Even though my first experience with vaporizing the seasoning off of a pan was an accident, I've actually done it on purpose a few times since then; mostly to bring pans back to like-new condition so I could re-season them correctly after Peter helped me better understand why we even bother seasoning pizza pans. (But I think I probably did it by accident at least one other time.)