I tend to agree that comparing the seasoning of a frying pan, cast iron, or steel is not comparable to the process that occurs with the a modern muzzleloader barrel. I think that the greatest effect that may take place in a muzzleloader barrel is the build-up of carbon, the most difficult to remove chemical component left by the ignition of black powder. The type of lube may result in more or less carbon build-up, but if this build up is not controlled or eliminated, the dimension or lubricity of the bore will not be constant and the build-up will continue. In days of old, or with perhaps those that still use the method, cleaning the barrel would with water, whether hot or cold would not rid the barrel of the corrosive components of the residue but leave an amount of carbon that may initially give the impression of “slickening” the bore, but in time would build up unless physically or chemically removed. IMO, this is the “seasoning” that is referred to. Whether it gets polymerized or not, is hard to tell, but it’s still going to build up and posses similar characteristics to basic carbon. Various detergents and chemicals, as well as physical abrasion(ie.bronze brush) can effect the the carbon removal, as can chemical reactors such as MAP(Murphy’s, Alchohol, Peroxide). With carbon removed using one if these approaches, shooting is then effected by the type of load, patch lube, swabbing practice, and general condition of the barrel bores surface. In my experience the most consistent accuracy, barrel life, and simplicity of shooting has been achieved by bringing the barrel to fully cleaned(with carbon removed), state after a shooting session that requires cleaning the rifle of all residue. Were if 200 years ago, I’d likely be cleaning my rifle down by the river, and a proponent of the seasoned bore.
