Cast-iron cookware
Because other cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast-iron pan, these pans should not be cleaned like most other cookware. Some chefs advocate never cleaning cast-iron pans at all; simply wiping them out after use, or washing them with hot water and a stiff brush. Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil. A third approach is to scrub with coarse salt and a paper towel or clean rag.
Parts cleaning
For the activities described here the following terms are often found: metal cleaning, metal surface cleaning, component cleaning, degreasing, parts washing, parts cleaning. These are well established in technical language usage but they have their shortcomings. Metal cleaning can easily be mixed up with refinement of unpurified metals. Metal surface cleaning and metal cleaning do not consider the increasing usage of plastics and composite materials in this sector. The term component cleaning leaves out the cleaning of steel sections and sheets and finally degreasing only describes a part of the topic as in most cases also chips, fines, particles, salts etc. have to be removed.