My experience (and habits) exactly. Just use more fat than you think you need, even for greasy foods (especially bacon). Wash with hot water and a brush, and turn upside down to dry or wipe off. Explicit seasoning is a smoky mess, usually best avoided.

One thing that does make a huge difference though, is the surface finish of the cast iron. I had a fancy new pan that was basically unusable compared to some old flea market finds, because it had the raw cast surface, while the old ones had been ground smooth. Ended up taking an angle grinder to it (after which the raw metal was obviously exposed, and it did need seasoning) and the difference is night and day!