I have a cast iron skillet my mother gave me when I moved out of the house decades ago. Her mother gave it to her so it has to be about 130 years old maybe older. I did a deep dive many years back on conditioning cast iron cook ware and this particular fry pan is a marvel when it comes to stove top or oven cooking. It literally acts like a no stick teflon pan!.
The secret is NEVER let soap touch it. NEVER. Use salt as a medium to scrub it. Add oil or a bit of bacon fat to help the salt work every part of the pan. Rinse in water, wipe dry then a wipe with another oil - I swap out bacon for olive oil and coconut oil, rotating every few weeks.
Same for my dutch ovens which are much more modern.
Since I'm on the cast iron soap box and if you want to be entertained by a cowboy cook who pretty much exclusively cooks with cast iron, check our Kent Rollins on youtube. A master of the chuckwagon, dutch ovens and trivets but be warned, a very high number of his recipes are caloric so if you are working towards a calorie deficit, sort through his offerings but on the other side, my god this is some of the tastiest stuff I've ever cooked.