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reltbracco | 17 days ago (raw) | root | parent | reply | flag +2 
 As far as I know, seasoning on a cast iron is polymerized fats only, from an intentional application. Other food residues (are supposed to 👀) wash away. Having actual food residue seems like a health hazard, as well as affecting the flavor of your next dish.
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The Beave | 17 days ago (raw) | root | parent | reply | flag 
 I'd take some discoloration vs. Any nonstick poison coating on a conventional modern baking sheet. You could also use parchment paper or silicone baking sheets (if you trust the silicone) to prevent stains on the pans. 

I tend to not care too much about stains on the enamel. But if you do, the only way to solve this issue is to spend a lot of money. 😅
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reltbracco | 17 days ago (raw) | root | parent | reply | flag +1 
 I avoid nonstick coating like the plague, don’t worry!