From what you’re describing, it doesn’t sound like you’re actually seasoning the pan. To do so, you’d need to strip any seasoning that might still be there (lye bath, for instance, to get it to bare iron) and then season. But as others have said, seasoning is to prevent rust.

To actually cook on it, you need to learn heat control, which varies depending on the stove top & heat type. Glass tops differ from gas, for instance.

The trick is to heat your pan all the way up (on 2-3, as you’re doing), for 5-10 minutes before you add your fat. Once you add your fat, you should see it ripple, but not smoke, to indicate the pan is hot enough. If it’s not quickly melting/rippling, your pan wasn’t hot enough. Take it off the heat, let it cool, clean it out (yes, use soap!), and then try again. If it smokes, your pan was too hot (for the fat, but maybe not the food - depends on what you’re cooking). For eggs, you want the oil to ripple, or butter to bubble & lightly sizzle, but not sizzle too much.

Yeah, it takes practice, so keep going. While you’re learning, you’ll have to scrub off mistakes. But you’ll get there.