I have lots of iron skillets of all sizes. I don't cuddle them either. They were alreadys seasoned when I got them bc they were old. I was them with hot sudsy water, scrape them when something is stuck and I've never reseasoned them. If I think about I stick it in the cold oven to dry or leave it in the sink. I've never had a problem. I use the same cornbread pan for months then change to another one. I have three different ones. All my cast iron is Griswold or Wagners. Wagners is older than Griswold. I cook my peas in the biggest one, like a dutch oven. The peas leave a ring around the pan and I use a scratchy to clean it. No problem, but all I cook in that pan is peas.