I scrape the heck out of my cast iron pan using a bit of chain mail I keep by the sink in order to clean it. I do reapply oil and heat as you suggest. Do you reckon I'm missing out on some benefits of cast iron because I scrape it so relentlessly?
You’re probably stopping the seasoning from building up, and making it more sticky. Hot water and a soft nylon brush should be enough for 90% of your cooking, the occasional sticky burger just needs a 5m hot water bath to let go.
Yum, everyone needs to consume more nylon. I use a small cheese knife that looks like a mini meat cleaver as a scraper. The pans have enough seasoning that they're similar to Teflon as far as stickiness goes.