Switched from soap to salt scrub for my cast iron, regret the missed years

I used to just rinse my skillet and wipe it down, but anything greasy left a sticky film after a week. Around 3 months ago I tried kosher salt and a paper towel to scrub off cooked-on bits, then a quick oil coat. It handles bacon residue and burnt cheese way better without stripping the seasoning. Anyone else keep their pan out of the sink most days, or am I overcomplicating cleanup?

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