Tough to say. You definitely don’t need it as your seasoned pans will work fine. You will just find yourself re-seasoning often with acidic foods.

I’ve found that if you leave acidic foods in a seasoned pan for even just a couple of hours once you’re finished cooking it can eat the seasoning off of them. Carmelized onions for example. Got to move to a Tupperware right away

I like to just put the lid on my stainless once it’s cooled down and put it into the refrigerator. It’s nice going stove to fridge to stove/oven to reheat and not worrying about the seasoning.