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I assume this is just some more of the charred stuff flaking off

I'm not sure what you mean by gunk. When cooking over open flame, I swab the bottom (outside only) of the pan with a little dish soap and that eases clean up of the soot. I usually end up freshening up the seasoning when I get back home (clean the pan really well in hot water only and then one or two new coats of seasoning). If I cook too much acidic food on the trip I may have to do more.

Bob has helped me out quite a bit and I've learned a lot more about how cast iron works. A couple years ago I knew practically nothing.

AC *still haven't made cornbread in that new (to me) pan*
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