Ready to go again, not a drop of water for years :)
muggos0101 what was the liquid in the first pic? oil??
Here is my double handle pan inherited from my Dad, it makes loads of chips!
I clean mine with water and than dry it immediatly after. once you season it, you can wash it without ruining it, as long as you dry it after, otherwise it would go rusty. and that would not be good!
Nice pan, one of the best things about cast iron is it will last forever if you take care of it :)
I usually just scrape out the pan and wipe it with paper towel, if I want it extra clean I scrub it with coarse salt over medium low heat.
I actually use soap and water on mine. I dry it really well afterwards so it doesn't rust. I don't use mine in a "nonstick" sort of way so I'm not aiming for that perfectly seasoned surface...I use it more for shallow frying, i.e. fried chicken, ribs, shrimp, and it gets pretty gunky after using it for that purpose.
I wouldn't soak mine in water for sure, and don't use soap either, but a bit of water won't hurt really if you do your washing/rinsing/drying immediately. I try to scrape all the hard stuff out of it first before I even start with any water. Salt, I've never tried that, wouldn't that cut through your pan's seasoning?
I think maybe the salt draws out any moisture at the same time as it cleans. When you heat the pan the molecules expand which will allow water or oil in, the salt should help draw it out. I think. I'm not a scientist or anything ;)
A dishwasher would be bad for cast iron, too harsh. I have only one small pan now, suitable for some eggs for a person or two. Mom used to have a big one but it was too big to be useful to me (except possibly as a weapon if an intruder came in, no one would soon forget a smuck to the head with a large cast iron frying pan!).