Cooking sprays have come a long way in helping to season my skillets and cast iron pots even after fixing high acidic foods. If washed or soaked to remove/dissolve previous fried foods in just water, one can spray the pan/pot after cleansing and reheat on the stove mopping up water while inclusively spreading the oil with a paper towel. Heating the pan ensures all residual moisture is removed so the heat can dry the whole skillet/pot in just 2 minutes. Cooking spray also helps during cooking fried foods to keep cast iron from sticking. It has become a relief for me to utilize this process for years so that I may enjoy cooking with my cast irons. Is it a reasonable assumption my method could be flawed?