I’m not cooking on them, so it doesn’t matter if they have a non-stick surface. I feel like I may as well use soap to clean them. Is there a reason that I shouldn’t?
Seasoning isn’t so much about non-stickiness, but more about rust-prevention. How do you keep them from rusting? Surely they must be exposed to steam while cooking. Or maybe you live in an arid climate? Here in Bangkok (average daily humidity ≈ 2000%) my pan starts to rust after a week of doing nothing at all.
If it’s a pre-seasoned Lodge one, don’t bother. It’s already protected from rust. That said, you can season them if you want the pot and the lid to match. I’ve done it both ways.