> 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.

Unless you want everything you cook in the cast iron pan to smell like what was burned in it for weeks, you really do. Or, hear me out: buy a new cast iron. The seasoning process is really onerous, but the manufacturer does it in bulk, and a new cast iron is typically cheaper than a quality nonstick pan. The incredible inconvenience of re-seasoning has made me want to never do it again after a few attempts over the last dozen years in various apartments. Nope.