The post glossed over this, but it is certainly possible to damage your seasoning, especially if something you're cooking sticks to the pan. However, this doesn't mean you need to do some day-long "reseasoning" process that involves stripping the whole thing and baking it in the oven. Just clean the pan, put some oil in it, put it on the burner, and rub the oil in with a balled up paper towel until it gets hot. Do this after you cook until you build up a good seasoning and then stop. If your seasoning gets damaged for any reason, just rub some oil into it after you cook until it's good again.
The key for me was learning to care for carbon steel woks. It's basically the same as cast iron, but there's a lot less misinformation and internet superstition out there.