Ditch the chain mail scrubber, it is scraping a lot of your seasoning off as well. If you insist on using metal be very very gentle when cleaning.
IMO the best way to clean cast iron is to get it hot after removing the food you just cooked, then run your water until it is screaming hot in the sink, pop the pan under the sink and it will sizzle and pop away anything that isn't seasoning. Rub with a wooden spatula if you have tricky spots. Put the pan back on the stove and heat it until ALL of the water has evaporated. Now wipe down lightly with oil and continue heating until the oil starts to smoke a little. Kill the heat, wipe out excess oil, don't forget to wipe the handle and the bottom of the pan with the excess oil.
Not only have you maintained your season, you have built it up some.
Cast iron is love, it is difficult and finicky. But worth it.