Bad seasoning vs. good seasoning
I've been cooking pretty consistently with cast iron for about 5 months now (big thanks to my roommate Josie for getting me into it). When I started, I seasoned all of our pans. A couple of them have definitely lost that nice traditional seasoned look due to some inconsistent aftercare. BUT... It turns out as long as I oil them before use (about the same I would use on a well seasoned pan) things are turning out just fine. That leads me to my question: If I need to use the same amount of oil to keep things from sticking whether the pan is nicely seasoned or not, what's the real point of seasoning?
Probably a super dumb question, I can already see the negative thumbs down climbing but I am honestly, I am having very little issues on these pans vs. the freshly seasoned ones.
Thanks for any insight.