You are absolutely allowed to remove it, you just have to replace it. The correct thickness is “try to wipe it all off with kitchen tissue”, it really shouldn’t be a grease hazard to clothes.

Also washing up liquid should do the trick.

Eggs pretty much work like meat when it comes to stickiness, just with an even tighter window when it comes to right temperature and it’s even more important to let the thing be for a while before attempting to move it.

Also, yes, scraping. I use a burger flipper spatula which practically has a knife edge at the front. Ideally though things should be moving when you shake the pan, that is, loosen on their own.

As for the “you can’t clean it” it’s BS in and of itself. I use a chainmail scrubber to remove the big stuff, then soap and one of those green scrubbers to get it good and clean. The trick is, no matter how you clean it, you need to dry it COMPLETELY (I use paper towel) then oil it immediately. Doesn’t take much oil either, maybe a drop about the size of a nickel for a 12" skillet. My wife has alpha-gal syndrome, so all cookware needs to be thoroughly cleaned with soap and water, no exceptions.

Once you get a good seasoning set in, it’s almost indestructible, unless you seriously mistreat it… and even then it’s fixed pretty easily with an SOS pad, oil, and an hour or two in a hot oven.

My cast iron is more non-stick than any so-called ‘non-stick’ pan I’ve had, and I have one of those The Rock pans. I think the only caveat is you have to get a decent one. Anything made in China is no good (nothing necessarily about the casting or finish of the pans themselves, they just have very low quality iron); I personally buy Lodge, but there are a few other good brands to look in to.

and there is still no single factor in heart disease that’s more causally linked than saturated fats.

High blood pressure, smoking, diabetes/overweight/inactive, are the main risk factors. High cholesterol has been debunked not to mention that dietary cholesterol has no correlation with blood cholesterol.

Saturated fats are fine, our nutritional woes didn’t start when we started eating butter that was millennia ago. Various trans-fats are right-out evil and hydrogenated fats should be avoided the data still isn’t particularly clear on those.

Like, you’re attacking pretty much any nut fat when you’re attacking saturated fats. No, coconuts are not responsible for modern levels of heart disease Samoans didn’t have the absurdly high levels they currently have when they still were, in fact, eating much more coconuts and much less simple carbs. Similar with Inuit, but with saturated fats from meat instead.

but no other interventions out there have had as promising of results as Esselstyn’s and Ornish’s lifestyle medicine practice

You sound like a brochure. If you want to convince me of that kind of claim link an independent metastudy. You’re on /c/science_memes, remember.