I think I have a single grill pan but want to expand the cast iron cooking.. been doing some reading and very interesting maintenance plan people post for these things..
the best way to clean it is by rubbing it down with kosher salt and a kitchen towel while it’s still warm, then wiping it down with fat (flaxseed oil or lard do the trick nicely). 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 loving, you can re-season it by scrubbing it clean and applying a film of fat all over the pan’s interior and exterior, then placing it in a 350˚ oven with a sheet pan or foil underneath to catch drips. Let “bake” for one hour, then cool the pan completely in the oven.