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probably depends on what state it is in but I usually heat it up again after cooking with some water in it and that will lift anything, like you would deglaze it if you are making a sauce.
Then scrub the rest with a brush. -
leaving it to soak ends with rusty spots.
That will just be surface rust so it doesn't matter. Just put it on the hob and blast it. Then lightly oil with veg oil.
But to clean the de-glaze method and some elbow grease. Ultimately though, this is why non-stick pans exist for 99% of cooking. It's a classic eg of some nostalgic bit of kit being less easy and requiring more effort to maintain.
But you can't replicate something cooked on a cast iron griddle.
sohi
hugo7
@aggi
Further to the chat above, what's the recommended way of cleaning a cast iron griddle pan? I've got a lodge one that's always a ballache to clean as stuff crusts in the grooves but leaving it to soak ends with rusty spots.