I wash my cast iron pans with dish soap and an a scrubbing pad because I use them for everything from frying eggs to coking mac and cheese. I wash them until all food is removed they look clean. Do this before food dries. I then heat them while spreading a small puddle of vegetable oil with a wadded paper towel until it is evenly distributed and absorbed. I keep heating the pan until it is very hot and slightly smoking (but not burning), continuing rubbing the pan with the towel. This sounds complicated but really isn’t. The pan will form a smooth, black patina. That’s when it’s done. I get the pan ready for next use in about 5 minutes, including washing.
I use a very mildly abrasive scrubbing pad.