I always was getting it where it worked good and then I’d make milk gravy and have to wash it. Now I try to avoid gravy but one thing that really helped was I bought a cheapie gasquet scraper. On of those ones with a replaceable razor blade. Now when I fry something and it sticks some I just scrape it and wipe it out with a paper towel.
I fried chicken breast in it the other night, then made a milk gravy for hubs dinner. No sticking issues.
Preheating the pan well makes a huge difference. You can’t start with a cold cast-iron pan.