Thats not really “re-seasoning” when you oil it after washing, its just rust prevention if you don’t have a good cure on the entire pan… I would only oil a pan down if I’m putting it into storage for a good long while… and that oil gets washed off before I use it, cause even the best cured pan always seems to develop some rust in long storage otherwise, and that oil will have inevitably collected dust and other unpleasantness.

My regular everyday cast iron pan just get washed, then put on a burner for a couple minutes to dry off any of the remaining water (after i towel it off), then pushed to the back of the rangetop for tomorrow.

Obviously don’t take your hot pan, immediately wash it in cold water, and put it back on a hot burner, cause… you know… thermal shock will turn it into a fragmentation grenade*

*(comedic hyperbole, for those that will inevitably take this too seriously)

edit

and on the topic of seasoning the pan… I prefer doing it on a grill, I give my pan a good, thin coating of lard, throw it on a scorching hot grill, and basically just leave it until it stops smoking. Then I’ll take it out, let it sit to cool off a bit (just a bit, don’t want it getting cold, just want it to not burn through your oven mitt and flash off the reapplied lard) before adding another layer of lard, and throwing it back on the grill, again, until it stops smoking.

Depending on the pan, if its old one I’ve had to go at with sandpaper/steel wool, I will do more coats to build up a good base… for an established pan that I’m just laying down a fresh coat on, I may only do it once, or maybe twice.

Don’t need to put 100+ coats on it and make it a mirror finish, lol.