100% I was struggling the first month or so then just switched to Cast Iron only and things got so much better. The two pans on the middle rack (unknown cheapo and a Lodge Double Notch from 1950s) get the most use and they have a incredible seasoning. But, they get used everyday sometimes multiple times a day

I just cook with them then when done use salt to get all the hard shit off the pan then heat up on the burner and wipe some oil on. Then let it cool and put away