Ohmigosh, Cathy. Don't do that to me first thing in the morning.
In most culinary things I believe there are several ways to the same end. So I almost never say, "that's wrong." I just provide alternatives.
This is, unfortunately, one of those rare other times.
Properly cured cast iron is a near to being non-stick at to make no-never-mind. So, unless you've actually burned something to it (which takes both extra high heat and inattention), clean up should be simple. Before looking at how it should be done, let's look at what you are doing.
BTW, never use soap on cast iron.
1. Deglazing. Quite a number of people were taught this trick, usually while in the scouts. And, as so often with scout stuff, it is stone cold wrong. Yes, pouring cold water in a hot pan deglazes it. Actually it steam cleans it. And there's two things wrong with that. First is the danger of warping and cracking. Most times, if a pot or pan doesn't sit level on a burner, this is why. The item was warped. And, in the second place, steam cleaning not only cleans, it pulls the cure out of the metal.
2. Oh My God! With one exception, soap should never touch cast iron. Soap has only one job in the kitchen: to dissolve and remove grease. And cast iron is cured with what? With grease, my dear. Every time you use soap on your cast iron you assure that the beautiful cure you work so hard for doesn't develop. I can tell from here that your iron has a flat, gray finish, when it should be black with a slight sheen.
3. Now you are on the right track. Just wiping is a traditional method of cleaning cast iron. There is a problem doing that, however, in that, depending on what you cooked, you could leave bacteria-breeding residue behind without realizing it. So, from a safety point of view, it's best to actually wash it. Only don't use soap. Ever
To properly clean cast iron means merely to flush it with hot water. How you do that takes us back into the world of different strokes.
What I do is turn the hot water on straight, and let it run into the pan, shifting both the pan and the faucet so that water pressure helps surface clean the iron. I have a brush, dedicated to the purpose, that I use to lift off anything that might be adhering. You can use anything for this purpose that doesn't scratch. A brush. A dobie pad. A scotch-brite pad. Just think of it as a non-stick surface, and use appropriate tools when cleaning.
Dry the piece well. Then apply a thin coating of whatever your favorite grease is. Old timers still use lard, for instance. I'm a big believer in shortening. Liquid oils are not the best choice.
Oh, yeah. Did I mention that soap should never, ever touch cured cast iron?
