Our cast irons have a good seasoning and we never need to scrape them, no matter what we cook. A hard rub with a wet cloth, if necessary a few minutes soaking before that is the worst we do.
We did an initial oil (sunflower or rapeseed) or two, either on the flame or more likely in the oven, and my partner cooks with a lot of oil. No expert at all so maybe we have just been lucky so far, but it works.
It really depends on what you cook, and when you clean it.
If you can stay on top of it, you can usually just wipe it down with oil cloth while it's hot, and presto, like new.
If you run it too hot and dry and start burning something, and let it sit and cool...get the hammer and chisel.
I usually don't preseason my pans, as just cooking will take care of it over time. I do however take an angle grinder to the inside to get it glassy when new. Much easier to cook eggs on than that sandpaper Lodge gives you.
