Does the technique of using wet, crumbled aluminum foil to scrub cast-iron pots and pans work preserving the seasoning of the cleaned c

“ Does the technique of using wet, crumbled aluminum foil to scrub cast-iron pots and pans work preserving the seasoning of the cleaned cast iron? ”
I use cast iron nearly every day, and while I’ve heard of using a bit of foil to scrub them…I’ve never had reason to. I guess I might try it while camping, I do usually carry foil with me.
One of those green plastic scrub pads is the most aggressive thing I use when cleaning my cast iron.
If I do end up with stuck on “bits”, I merely put just enough hot water in the hot pan to cover the scorched on stuff…then boil it to de-glaze the pan, loosening it with a spatula. Next I put the pan under hot running water to wash away the debris, and then lightly scrub with the green scrub pad (no soap). After rinsing again, I’ll wipe with paper towel while “feeling” for any stuck on bits…rubbing briskly with the paper towel if I find any. One more rinse with hot water, then I’ll place it over medium heat to dry completely.
I reserve a green scrub pad for the sole purpose of cleaning my cast iron, it makes more sense to rinse that out and reuse it many, many times than it does to use a bunch of foil. And I know that the green scrub pad does not hurt the seasoning.

Non-Stick Cookware Set, Pots and Pans – 8-Piece Set