I have several now in various sizes that are in a great place now, seasoning-wise. After each use, I rinse the pan with warm water and a small amount of soap. I

I have several now in various sizes that are in a great place now, seasoning-wise. After each use, I rinse the pan with warm water and a small amount of soap. I use a Lodge scrubbing tool if there are things stuck on. I then dry it with a towel, heat up the pan with Avocado or Bacon grease until it almost starts smoking. I then use a paper towel to wipe out the pan and it stays on the stove until the next use. Of the pans I have now (bought over the past 2 years), 3 are seasoned well enough that they’re effectively non-stick.