Dark Gods! My cast Iron cookware and my carbon steel pan have gotten me in the habit of doing dishes directly, because those motherfuckers will rust like a cybertruck when I let them sit three to four days. But on the plus side, I can mostly just use a paper towel or for harder stuff hot water and a brush and they are so very nice again. Dry and oil them after and they’ll remain good for months and the seasoning only gets better with every use. (Except if I do something with tomatos or vinegar, the seasoning really doesn’t like acid)