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I bought a 5 quart Lodge Dutch Oven (not enameled) and made beef stew in it.
When I removed the lid to stir it, I noticed some seasoning inside the lid was starting to peel off. I cleaned it up and put the lid back on to let it finish cooking. When it was almost finished, I removed the lid to let steam out so it could thicken. Now the lid seasoning was almost all gone. I rinsed it off and most of it washed down the drain. Some got into the stew, but it's natural seasoning so I wasn't worried about it.
I ended up using a brass brush on my drill to remove the rest of the loose stuff and by the time I was done the lid was down to bare iron. I re-seasoned it and it's held up fine.
I've also had to knock loose seasoning off the two Lodge skillets I own. Maybe they rush the process or they put it on too thick, maybe it's something I'm doing. I have a cheap Oneida pre-seasoned CI skillet that has held up fine, so I'm thinking it's Lodge's process.
In my experience the Lodge seasoning is best considered as just a pre-seasoning to get you started.
It's a layer of vegetable oil, sprayed on and then baked. It's not a true seasoning, just a foundation for one. It still takes time and effort to build up the layers.
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