Ah, cast iron, it's like religion.
I normally just wipe it out, but if there's a little stuck on, a little elbow grease with an abrasive pad (no soap!) and then rinse it out, stick it on the stove on low heat, then after a little bit wipe it down with oil.
That seems like a lot of work. My parents use a huge, cast iron frying pan that they have owned for as long as I have memories. My Dad refuses to use anything else. He even heats cans of soup in it rather than using a pot. He says it heats it up quicker when it's spread across the wider, heated surface area. He has a point there but it still looks funny.
I am quiet sure they have never applied any oils to it that were not a result of bacon frying or butter for cooking. They also wash it with dish soap every time. I know nothing about curing pots so I must assume that it is just yet another miracle of bacon.
