Cast iron does have a couple rules that are exceptions in the modern kitchen. You can’t leave them soaking in the sink or run them through the dishwasher without creating a bunch of maintenance work to remove the rust you just created but this is usually less work, just different. Instead of soaking in the sink I tend to just boil a cup of water in the pan and it loosens up anything stuck. You also shouldn’t cook high acid foods like a slow simmering pasta sauce in cast iron since it can have unwanted taste effects. But otherwise, anything you read about seasoning with flaxseed oil and building up layers is a waste of your time, just use it.

I can also sympathize with anyone who is of below average strength (children, injured or disabled, advanced age) not choosing cast iron, they are heavy compared to a Teflon pan.

It's not a waste of time. Sometimes the pan will get sticky. Coating it with oil and putting it in the oven at high temperature will make it as good as new.

It's just not as common as people think when they hear about it.

The pan getting sticky is with overwhelming probability because people have a weird belief that you shouldn’t wash with soap or use the scrubby side of the sponge. This causes a buildup of half-polymerized oils which are sticky and/or rough. The reason reseasoning “works” is simply because you’re finishing the polymerization process. But it’s completely unnecessary.

The real solution isn’t to reseason. It’s to just wash the damn thing. Soap, water, and whatever scrub brush does the job. Nothing you do short of steel wool is going to make a dent in the seasoning.

Not washing with soap is one of those widespread myths that actively makes your cast iron perform worse. I struggled with this problem constantly until I stopped babying my cast iron and I’ve never had a problem since.

What totally changed my perspective was trying to get the black stuff off an aluminum sheet pan. It’s a slightly different bond than the seasoning on a cast iron pan but functionally they’re both the same thing. Getting that off a sheet pan required meticulously scrubbing with steel wool and a lot of elbow grease. It clicked for me that if it’s that hard to get it off a sheet pan, it’s not coming off my cast iron because I used a little Dawn.

You should mention that you really have to wipe them out at the very least after washing or they WILL rust without a doubt. Also cooking pasta (tomato based) sauce in them for a while WILL remove your seasoning, no matter how you accrued it. Deliberate seasoning does help but it doesn't have to be an ordeal nor treated like your fine crystal, but some people like to baby their cast iron. Even the cheapest cast iron will season and work. My lodge pans are great. There is no need to buy $150 cast iron pans from artisanal makers unless you're just a collector of such things.

I do dry mine out over a burner while I’m doing other tasks in the kitchen but I’ve definitely let it soak overnight by accident on occasion and never really noticed rust. YMMV