I season my pans by rubbing a layer of vegetable shortening in the pan. I bake it, upside down in the oven. Goodness, it's been a while since I've needed to season them and I can't remember what temperature or how long I bake them. I put the pan directly on the oven rack, and put cookie sheet on another baking rack under the pan to catch the dripping shortening.

I've never had a rusty pan, but it looks like you've gotten some links on that already.

It depends on what I cook in it as to how I clean it. I often just wipe them out well. When I cook meat in them though I do clean them with water and a small dab of mild dish soap. I'm just sure to dry them well after washing them. Even though I do wash them I rarely ever need to season them in the oven, in fact I can't remember the last time I needed to.

Enjoy your new pan. I LOVE my cast iron pans so so so much, I hope you do too.