I've only bought the pan a week ago and used it three times. Hot dogs, eggs, and steak.
When I'm done I clean it with a scrubby sponge and once with a little bit of detergent, then put it on the stove to dry quickly. Then while it's hot I smear maybe a teaspoon of vegetable oil on it with a paper towel "brush".
In between uses it's wet with oil, as you can see in the picture. How much residual oil should there be? I had the impression that it would be dryer.
Also, how much should I scrub? I am not going to leave crust of beef on there, but I also don't think it's supposed to be scrubbed back to new smoothness.
Also, don’t use heat to dry iron/steel. Heat accelerates rusting, you might just cause yourself to have to clean it again, but including steel wool this time.
If it rusts, you have exposed cast that hasn't been seasoned.
Right, we’re talking about a newer pan that may not be seasoned yet.
But, I suppose it’s a decent litmus test. Kinda brutal, but effective at finding bare metal.