I used to be a kosher-salt-only guy, to clean the pans. I now use soap after every use. I have been doing this for years. It does nothing detrimental to the pans, much like the other commenter noted.
I’ve also rescued a few pans in my day. From rust bucket to non stick sheen in 2 oven cycles. This also works on pans that have a bad seasoning job:
Run a cast iron pan through the oven’s cleaning cycle, clean it off completely then spray with canola oil (any high temp oil) put it in a cold oven, bring it up to highest setting, leave for an hour & cool.
These things are huge chunks of metal you cook food in. Not really much science is needed to achieve this.
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