How do you keep tawa after cooking?

Can you elaborate on the best practices for storing tawa, the traditional Indian cooking utensil, after use? Are there any specific cleaning techniques or materials that should be used to maintain its durability and prevent it from rusting? Additionally, are there any storage recommendations to ensure that the tawa remains in good condition for future cooking sessions? I'm interested in learning about the most effective methods for preserving this cooking tool so that it can be enjoyed for many meals to come.