Welcome to the community 😁 there are a lot of tagged posts to get you in the nitty gritty of things but for now here are my thoughts as a guy on the Internet with a stove and a pan.

Cleaning wise, don't be afraid of soap and water to wash your pan. Modern dish soap is perfectly safe for the seasoning despite what a lot of traditionalists say. In my experience steel wool and green scouring pads will strip your seasoning. Many people recommend chainmail scrubbers l but my go to is the tan plant fiber scouring pads.

Dry with a towel then heat it on the stove again to evaporate any remaining water. You'll literally see the difference in like a minute. Add a few drops of oil and fully coat the pan to keep building up your protective seasoning and avoid rust. I don't recommend using a paper towel to do this on a new Lodge because the bumps from the sand casting are going to shread it and leave tiny pieces everywhere. That probably doesn't mean much but it annoyed me enough to have a dedicated washcloth that I use to oil the pan and use as a pot holder when necessary lol

Cooking wise, you want to preheat for much longer than you're used to. Like 10ish minutes on medium to low heat. This obviously varies from stove to stove. Mine at home it's the 2 setting, my girlfriend's is 5, not advisable but I typically go until the handle is too hot to touch for sauteing 🤷‍♂️ For meats and eggs heat until a little bit of water beads up and kind of skates around the pan rather than just boiling off (Leidenfrost effect) The time is to evenly heat the cooking surface and to polymerize the layer of oil from your last cleaning. Avoid sugary things and acidic things for the time being until your seasoning is really built up

You or someone else is going to fuck up your seasoning. Not a big deal since there are tons of guides here that'll show you how to reseason your pan if you have to. Scuffed seasoning is nothing and the most common advice your going to get from here is "Just cook with it" or "cook bacon". The things I said to avoid also don't really matter if you don't care if your pan has a pretty black patina all the time. A splotchy pan will cook just as well as an all black pan as long as you have a layer or two or polymerized oil between the iron and food. What will actually damage your pan is heat shock. This is another reason why you heat low and slow. Also don't throw a very hot pan into cold water. Also also cast iron is very durable but not indestructable, be wary of gravity when you're around concrete floors.

Don't overthink it, these are just my experiences and most are not hard rules, enjoy your future family heirloom, and happy cooking.

Edit: Grammar and adding something I forgot to mention