So…obviously not even trying then.

You have to prioritize. The cast iron pans are one of the only things that can wait because you never really have to clean them spotless anyways.

That being said, I can always use an oven mitt and my cast irons are so long seasoned that I could leave them overnight in the sink w/o a problem other than a little surface rusting on the bottom.

Mine isn’t usually spotless because when it’s time to eat it’s time to eat, but I always clean as I go. Everything I do in the kitchen starts with a piping hot sink of soapy water.