wait, you guys clean your guitars? but i thought it was like washing an iron skillet. you dont wash it to let the flavor really set in. wait, should i be washing the skillet too?
YES, but 2 completely different issues:
With skillets, it has nothing to do with the "flavor" (even though it's called "seasoning"); it's about creating a non-stick and anti-rust surface (and it
does prevent fried foods food from tasting like iron-rich liver):
"
The Reality: Seasoning is actually not a thin layer of oil, it's a thin layer of polymerized oil, a key distinction. In a properly seasoned cast iron pan, one that has been rubbed with oil and heated repeatedly, the oil has already broken down into a plastic-like substance that has bonded to the surface of the metal. This is what gives well-seasoned cast iron its non-stick properties, and as the material is no longer actually an oil, the surfactants in dish soap should not affect it. Go ahead and soap it up and scrub it out.
The one thing you shouldn't do? Let it soak in the sink. Try to minimize the time it takes from when you start cleaning to when you dry and re-season your pan. If that means letting it sit on the stovetop until dinner is done, so be it."
With guitars, it's exactly the opposite:
Well-applied layers of grime, sweat, and old furniture polish will hydrolyze into a near-impervious coating which will protect your NCL and even poly finishes, enhance checking, and even scoop mids from tone almost as efficiently as a laminated top.
You might even be able to cook with it.