Hot take: your cast iron does not need to be babied, my grandma proved it

My grandma came over for dinner two weeks ago and watched me tiptoe around my cast iron pan like it was made of glass. She laughed and said she has used the same skillet since 1974 and has never once seasoned it in the oven or worried about soap. She cooks eggs in it every morning, scrubs it with a regular sponge and dish soap, and it still slides them right out. I always heard you should never touch soap and that you need to re-season after every use, but she just dries it on the stove for a minute and calls it done. I tried her way for the past 10 days and honestly the pan works better than it did when I was fussy with it. Anyone else think the whole cast iron ritual is way overblown, or am I about to ruin a good pan?

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