Question about scrubbing my cast iron with soap after every use

I used to be scared of soap on my skillet because of all the old warnings, so for 2 years I just rinsed it with hot water and scraped it with a spatula. Last month I tried a drop of Dawn and a nylon brush after cooking bacon, and the pan came out smoother than it has in ages. The seasoning didn't flake off like I thought it would. Now I'm wondering if I've been leaving a greasy film on there this whole time. Does anyone else use a little soap every time, or do you still skip it?

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