https://en.wikipedia.org/wiki/Cast-iron_cookware
VO, WVO seasoning?
" seasoned pan has a stick-resistant coating created by polymerized oils and fats. Seasoning is a process by which a layer of animal fat or vegetable oil is applied and cooked onto cast-iron or carbon steel cookware. New cookware should be vigorously washed in hot water with a strong detergent to remove any casting oils from the cookware's surface. A light coat of oil is applied and the cookware is placed upside down in an oven above a large pan (to drain for an hour), the pan can now be removed, then the oven set to 350 degrees Fahrenheit (180 degrees Celsius) and baked for 30 minutes. Some cookware comes pre-seasoned from the factory. A seasoned pan ought never to be placed in a conventional dishwasher as this can strip it of its seasoning and lead to rust and damage the pan."
"Because other cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast-iron pan, these pans should not be cleaned like most other cookware. Some chefs advocate never cleaning cast-iron pans at all; simply wiping them out after use, or washing them with hot water and a stiff brush.[15] Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil.[16] A third approach is to scrub with coarse salt and a paper towel or clean rag."
They above is pretty much what my Mother and Father used to do. Wipe of, rinse in water and dry it with a cloth and let it air dry where in a position where it would have minimal contact with anything else.