Wipe out with paper towel
Ditto. I have used cast iron for the better part of six decades. I was instructed on how to season and use them by an old-timer who was in his eighties way back then. He said a handful of sand and a rag or a piece of crumpled paper. Of course fancy things like sea salt and paper towels had not really come along back then. A properly seasoned cast iron skillet needs nothing more than this. Leave the film from the grease and drippings from your cooking in it. Perhaps a very rare water based cleaning. Remember, water is irons enemy.