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.
Yeah when I put mine in the dishwasher I turn the heat off so it doesn’t wreck them.
Dishwashers tend to leave behind a lot of hard water deposits. That's why I like to scrub my pans with vinegar after the dishwasher.
People clean with regular table salt "sodium chloride" but I swear by this sodium hydroxide stuff. Bonus points that my hands feel kinda smoother after using the stuff.