Water is not the enemy of cast iron, unless you allow it to soak. Your safest bet is to scour, wash with water if necessary, and then dry and rub it down immediately. If your pan needs extra
If there is only some oil left after cooking and you will be using the pan relatively soon, then you can wipe away the excess oil with a paper towel or cleaning rag. Seasoning on a cast iron pan is no longer an oil. It’s a coating bonded to the iron that won’t come away from normal cleaning. If you do lose some seasoning, then you can just
Using a non-metal brush or non-abrasive scrubber, rinse the pan under hot water (no soap!) and give it a good scrub. Alternatively, use a small handful of coarse salt and scrub with that. Dry the skillet thoroughly with a cloth or paper towel—drip drying is a no-no—then heat it on a medium-low burner to evaporate any remaining moisture.
Next, give your pan a quick wash with soap and water, dry it off completely with a towel, and put back on the stove over high heat. Let it sit for a minute or so until you’re sure it’s completely dry, then turn off the heat, add a tiny bit of oil, and rub it all over the inside of the pan with a wadded-up paper towel.
While your cookware is cool enough to touch, wash it with a few drops of mild dish soap and a stiff bristle dish brush. Rinse the pan. Reminder: Do not soak the skillet. Take it back to the burner
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how to clean cast iron pan before first use
