Coarse salt and a stiff brush will save your seasoning.

Yes, you can remove burnt-on food without ruining the seasoning.

The trick is to use an abrasive that’s tough on gunk but gentle on the polymerized oil layer. Coarse kosher salt works perfectly. Pour in a couple tablespoons, add a splash of oil to make a paste, then scrub with a paper towel or a stiff nylon brush. The salt grinds off the burnt bits without scraping the seasoning off. Rinse with hot water (no soap needed, but a drop won’t kill you) and dry immediately.

For really stuck-on crust, boil a little water in the pan for a minute—that loosens everything. Then dump the water, add salt and oil, and scrub. Avoid steel wool or abrasive scouring pads; those will definitely strip seasoning. A metal spatula or chainmail scrubber is safe if you’re gentle, but salt is easier and nearly foolproof.

Your seasoning will be fine. Just don’t panic and use the green scrubby.