Personally I've gotten away from the habit of highly heating my CI after towel drying. Really, just a brief exposure over low heat, just enough to warm it a bit, is enough to facilitate evaporation of any residue moisture after towel drying.
And I no longer apply the very thin protective oil layer (I use canola) while it's still hot. I still do it, but after it's cooled again. Actually, for a while I stopped applying it altogether but started again, I think it adds value protecting the CI.
Basically, it was based around what I wanted to accomplish - remove residue moisture and protect the pan. From my observations I don't believe a post-wash heat-to-smoke activity will build any more meaningful seasoning than just cooking with it. But it does significantly increase the cool-down time before you can put it away. And worst case, if you get distracted doing other dishes or whatever and let it burn too high for too long, I believe there is the potential to actually damage the seasoning.
But that's just my opinion. Everybody seems to have different methods and, whatever works for you...
