That's true....you do sort of season it each time you cook in it, but to keep it seasoned well, do the following:

1: use little or (if possible) NO soap when cleaning it.
2: dont use harsh abrasives such as SOS
3: before first use, clean well, then get super hot and pour oil in it. Wipe down and repeat heating and oiling several times.
4: after each cleaning, heat and oil pan lightly
5: don't let the pan sit in water for extended periods (10+ hours) to prevent possible rusting

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My pans have been rusted in the past (slightly). If this happens, you have to use an abrasive such as SOS, scrub it clean, and treat it like a new pan. You have to reseason it.

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If you season it good the first time and lightly season it after each cleaning, over time, you will have a pan that is mostly non-stick and perfect for many applications.

I do avoid using soap when cleaning mine. I just rinse and wipe it well with paper towels.

I suppose it would be a good idea to reseason it now and then. Couldn't hurt and will probably help.

It did rust one time, years ago. I scrubbed and reseasoned it and these days it's in good shape. I learned that lesson.

My grandmother has some cast iron skillets that were her mothers. They are so awesome. They have been used SOOOOO many years that they are black as night and almost as good as a non-stick pan. My pans are a light black color, hers....pitch black. I want her pans.

Recently I went to a girls' weekend at the vacation home of a friend - the house had been in their family for two generations. There were several iron skillets there. I guess in those days there was no such thing as nonstick - everyone used iron skillets and they were well seasoned.

I love my cast iron skillet. Everything tastes better in it somehow. It's a little difficult to use because the handle gets hot, so I have to use a hot pad, but that's a small price to pay.