It’s uneven heat that fucks cast iron up. You can leave it in hot coals until it gets red hot and it’ll be fine if it cools slowly.

The main way to remove seasoning is to leave it in the oven and run the self-clean cycle or bury it in a campfire pit’s hot coals.

It won’t melt until 2000 F+, but you get it to 500+, then throw water on it, there’s a decent chance it’ll crack.

Sand the surface smooth enough until it’s shiny and silver, and completely unable to hold a seasoning if you want to hurt my soul.