I find that the amount of knowledge and effort to "care" for a cast iron pan is overestimated.

I treat mine no differently than any other pan and do all of the things that I do to any other frying pan. I wash it with soap and the scratchy side of the sponge, I store it with no oil, I cook acidic sauces, I let it soak in the sink, etc...

The seasoning is fine, once I accidentally left it on the burner and it burnt off the seasoning (something that would have destroyed any teflon pan). I just used a little extra oil the next few times.

I haven't used it extensively with an induction burner, but I don't have any complaints....