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.
I imagine there are many ways to nicely clean cast iron but I ended up buying that little chain mail scrubber that Loge sells. I rinse it, sometimes with hot water, scrub it fairly well, then put it on the stove and heat the water away so it doesn't rust.
No particular oiling regime?
Oh right. Every now and then (maybe every year or two if I've been using it a lot or if it starts getting a little gnarly) I'll use a tiny bit of soap when I clean it then I'll re-oil it, usually with olive oil. Maybe not best practice but it's been working fine for me.
Thank you!