Cast iron is all I use in my kitchen – I've been using it for thirty-plus years and in spite of the heft of some of the larger pieces, I would never give it up! Yes, Carl, I have been told by many traditional users that the proper way to dry cast iron is on the stovetop until all dampness is gone. In addition to that, it's a good idea to wipe the cooking surface with a light skim coat of veggie oil, just enough for a sheen, while the pan is hot. This not only protects the pan from any moisture that may creep into the pan storage area later, it also creates a fairly non-stick surface after repeated oilings. My only hope is that I will still be able to lift the darn things when I'm in my 80's!