Does the "seasoning" inside your cooker contribute to the flavor of your cooked product?

(This article is in reference to the overall inside body of your cooker. Any surface that comes in direct contact with your food should CERTAINLY be cleaned regularly. If not washed, at least scrape off and wipe away any residue on the grates themselves.)

Let's discuss the concept of "seasoning." It's purpose, and how well (or not) you should clean the inside surfaces of your outdoor cooker... The primary purpose for "seasoning" a new cooking device is to wash and burn off any manufacturing debris and lubricating oils. And mostly for larger, raw-metal wood-burning cookers where you also coat the surface with a high-heat oil like grape seed, to coat and fill any small pits, nicks, and small gaps in the metal. Now, as far as "seasoning" in reference to what's built up on the inside over multiple cooks... l've searched fairly extensively over the years, and despite widespread belief that it does, I've yet to find any scientific evidence of whether (or not) a "seasoned" cooker interior imparts measurable, if any additional flavor to your cooked product.

From my experience with larger wood smokers. Things cooked on them after several years (I clean mine lightly with heat and a plastic scraper a few times a year) don't taste any different than what was cooked on them on day one. And in the case of my Ninja Woodfire, breads and desserts I've baked don't taste noticeably different than the same items cooked in the kitchen oven. After a few blind-tests on family members, my sentiment seems to be shared.

There are just too many other things that play a much more prominent role in the flavor experience. So personally, I suspect that it's a placebo effect at best. And is just another in a long line of myths handed down by those who came before us, that most people just take as gospel, never thinking to question. This topic also might bring up the question of whether or not the added reflectivity of a clean interior impacts the cooking behavior of the device. This one may be easier to answer scientifically, but I've not found anything on it so far... : )

However, with the absence of any scientific data, these aren't hills I'm willing to die on. I know that there are people (regardless of their education of experience) who have greater taste sensitivity than others. So I am curious to hear other people's experiences, and viewpoints.

This linked article From #TexasMonthlyMagazine (April, 2020) is by no means scientific. But there is anecdotal content from people who (should) know.