If you gonna do dishes, most people gonna use dishwasher soap, particularly if somebody is doing the dishes who doesn't even have a clue about seasoned pans.

But afaik that's a big no-no as it will also wash away to seasoning, that's why usually dry methods like rubbing baking soda/coarse salt are recommended to clean nasty spots without destroying too much of the patina.

Add in the oiling requirement, once finished with cleaning, and that's already two steps required that most people who are only casually into cooking don't really know about.

> I was dubious, and it took longer to season in the Lodge than the Le Creuset

Ain't the Lodge one supposed to be pre-seasoned? At least that's what mine said, I still seasoned it.