My biggest complaint is the smoking oil really upsets my air purifier, that stuff can’t be good to breathe in. I only season my pans outside and that is not even annually, only as needed and it is basically never needed.

After cooking I wipe the pan out with a dry rag and if it is just oily I let it ride. If there’s any crust stuck to the pan I’ll scrape it and wash with hot water in the sink. Dry it with a towel, light spray of avocado oil, wipe it off, put it away.

I’d like to upgrade my hood over the externally exhausted microwave vent I have, but until then I don’t use them inside in anything hot enough to smoke so we’re not breathing that crap in. Good enough for eggs or browning a sautee but I’m not going to sear meat indoors.

Edit: bacon! I love cooking bacon on cast iron but just can’t do it anymore. The smoke is too much, it coats the entire house in a sheen of oil vapor, and splatters all over the stove. I recently got a blackstone and exclusively cook bacon outside.