That said on the flavor/spiciness scale a lot of the Chinese varieties are excellent. The chili peppers used in Sichuanese cuisine are actually not that spicy compared to habaneros or Thai chilis, which allows it to be possible to dump a bag full into a dish and it gives it a LOT of rich flavor.
Maybe habanero is too potent for that strategy but it works well on jalapeno, serrano, and whatever they grow in Hatch, NM.
(and it should be obvious but wear disposable gloves if you do this, unless you want the worst wank of your life).
Capsaicin dissolves in alcohol, so I tend to wipe everything down with 70% IPA minimum with a paper towel before sending it into the dish washer.
"Yes, I made a sauce from chilis that was much too spicy, and used the skillet to cook the sauce down".
"Well, can you let me know next time, because I just made very spicy bacon!"
I normally only wipe down my cast iron skillet rather than cleaning it, and I think the metal is porous (even after seasoned), because I could still get a hint of spice on my finger from touching the cast iron surface.
Maybe put a half a cup to a cup of evoo and warm up the oil, swirling it around next time? Then you can let it cool down and maybe use this to solidify the oil?
https://www.amazon.com/FryAway-DF413/dp/B09CRN1MM1
That would also mean you wouldn't need to season your pan again.
Avocado oil works well for seasoning.
What you want is a high iodine value. Both avocado and olive oil have low iodine values, and they’re premium oils, so doubly wasteful for cast iron seasoning.
It's fine to wash cast iron with soap, and when you're working with spicy things and others use the pan, you really ought to consider it. Even if you don't usually wash your pan.
The real issue is to get as much as the capsaicin off the cutting board, knife, hands, etc, before it goes into the dish washer.
Though now I have an idea -- dunk habaneros in vodka for 30 mins before cooking with it.