We don't cure/season ours at all. I can't imagine not washing and scrubbing it thoroughly after each use. I just rub a bit of oil into it with a paper towel after cleaning and drying it and we've never had a problem with it.

The whole point of seasoning pans is to make them non-stick essentially. They will sear meat rather than having it stick to the metal surface (there is a scientific reason for this to do with the tiny holes in the metal surface). If the pan is properly seasoned and cared for, then there is no need to scrub anything, because nothing is stuck to it. It simply wipes clean.