Thanks, I thought about that, but didn’t want to make a mess. I will try that method outside.

Does anyone know why a lot of my cast iron skillets get this black crusty buildup on the bottoms? What is it , how do I prevent it from happening, and more importantly, what is a good way to get rid of it. They all seem to still be cooking fine, they just leave black marks in my sink, and the crusty stuff probably doesn’t help with heat distribution.