How do people take care of their cast iron? I have a 12" Lodge skillet I use sometimes. I seasoned it according to this blog post, which does indeed provide a nice hard shiny black layer on the pan. I usually clean it with a soft brush and dish soap. then dry thoroughly, heat on the stove to ensure all the moisture is gone, and rub with a little vegetable oil. But even the soft brush seems to scrape too much of the seasoning off. I now have dull patches on my pan where I scrubbed the burned on bits of steak off of the pan. I have a Lodge chain mail scrubber too, but it didn't seem to do anything to the burned on bits.

I usually use this Serious Eats article as my basis for care and maintenance. I really don't want to keep scraping the seasoning off the pan, though. What do you all do?