[chockablock]

Yes on these 3, especially the 'no soap' rule.

For stuck-on food, I've had best luck with a coarse copper mesh pad (e.g. Chore Boy), which I use lightly, and only to remove the gunk.

In the past, I'd also used coarse salt as an abrasive, but I like the copper wool better.

I also heat the pan to dry it off. As to the comment about this promoting rust: if you have a well-seasoned pan, you don't have any wet metal; you have a wet seasoned pan. You could just as easily dry it with a dish towel, but this tends to get your dish towel dirty.