It’s cast iron for goodness sake. It’s an insult to baby cast iron. I have three of them (one grandma’s, one 6” grandpa used camping and one very used from a garage sale) and two garage sale) and none have ever been pampered like the myths.
The thing is they’ll rust easily. They’ll drain in a dry sink or the drain board just fine. If there is a little rust, rinse it out and go on with your cooking.
Once I turned on the self-cleaner on our stove. I didn’t realize there was a cast iron pan inside. An hour or so later, it got so hot it was vibrating. Afraid it would explode, I figured out how to defeat the lock, opened the door and grabbed the super hot pan, I heaved it out the door into a snowbank.
That was 30 years ago. I cooked my dinner on it tonight.
Tip,, if for any reason you get some rust in your pan ( camping in the rain or an old garage sale find) you can make it look brand new by using warm water and Arm & Hammer baking soda, rust simply disappears with minor effort. Then season normally. No need to use soap ever, cast iron is pourus and soap can be hard to completely wash out. After use wash out with hot water, then salt, then light coat of bacon grease. The more you use it the better it gets, virtually becomes nonstick. I have some Wagoner that’s over -00 years old and some old Lodge too, both are great. Finding the old stuff and bringing it back is lots of fun.