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.