Harry Rosenblum, co-owner of the Brooklyn Kitchen, cleans out his cast iron pan by adding salt (which acts as an abrasive to get rid of bits of food, and will soak up oil), rinsing it, and then drying it over heat. A well-seasoned cast iron pan is something to be proud of, a history of meals cooked. A dirty, rusty cast iron pan is not something to be proud of.