When you first get these things, they frequently have a kind of rough surface. This gets dealt with over time and becomes a "seasoned" surface that is the best non-stick frying surface there is. Before you use it for anything you're actually going to eat, add about a ¼ cup of olive oil and about a teaspoon of salt to it. Heat it until it's about ready to fry something, but don't actually do that now. Let it cool off somewhat, pour the oil off (save it, perhaps in that Pyrex® measuring cup you should have) and wipe the pan as good as you can with paper towels. It won't be perfect at this point, but soon enough it will be. Repeat this process two or three times and you'll eventually see the rough surface smoothing off a bit. You may have to add more oil occasionally. Use the same oil over and over, just don't burn it. If you do burn it, can it & replace it. No need for a pan that stinks.

When you use it for something to actually eat, you may find at first that there is a tendency for food to stick to it just a little. If that's the case, after as much of the food is removed as can be removed, add about an inch of water to the pan and heat it to a boil. This will loosen the stuck food. Pour off the water, wipe clean with a paper towel, and then coat with a generous amount of olive oil. Repeated use like this will result in a pan that will never have food stick to it. It will be a lot better than even a Teflon® coated pan, since it will have the cast iron trait of even heating. Normal cleaning is just wiping the pan with a paper towel and putting it away.

Hopefully you've noticed that you should NEVER USE SOAP OR DETERGENT on these pans. That just kills all the efforts to season the pan to fry correctly. If you're worried about "germs", boil water in the pan and wipe with oil after every use. It's easy and will certainly kill the "germs".
Happy frying!!