As someone who owns more cast iron than is reasonable, I just wanted to go a step beyond upvoting this and acknowledge in writing that this is the correct view of things.
You want oil soaked into the metal. This idea that you are trying to build a non-stick surface on top of the metal is just adding extra work that isn't needed.
Wash with soap, dry of the stove top, put in some oil (I use peanut), then take a paper towel and rub the oil around over everything and at the end the metal should look shiny but there shouldn't be any pooled oil left anywhere.
If you are cooking something that doesn't leave a residue or strong flavor, you can skip the washing all together and just leave it there to cook with next time.
If you try to go the whole "never wash this" route, you end up with unhappy results going from cooking something with onions and garlic to cooking something more neutral flavored. No one wants onion flavored pancakes.
You want oil soaked into the metal. This idea that you are trying to build a non-stick surface on top of the metal is just adding extra work that isn't needed.
Wash with soap, dry of the stove top, put in some oil (I use peanut), then take a paper towel and rub the oil around over everything and at the end the metal should look shiny but there shouldn't be any pooled oil left anywhere.
If you are cooking something that doesn't leave a residue or strong flavor, you can skip the washing all together and just leave it there to cook with next time.
If you try to go the whole "never wash this" route, you end up with unhappy results going from cooking something with onions and garlic to cooking something more neutral flavored. No one wants onion flavored pancakes.