Switched from scrubbing to chain mail and I wish I did it sooner

For like 3 years I was using steel wool and soap on my skillet after every cook, and it just kept stripping the seasoning down to bare iron in spots. Last month I bought one of those chain mail scrubbers for $12 at a flea market in Nashville, and now I just rinse with hot water, scrub for 20 seconds, and dry on the stove. The pan finally holds a slick surface for eggs and cornbread without me reseasoning every weekend. Has anyone else made this switch and had to relearn how much oil to wipe on after cleaning?

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