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 washer
An aqueous-based parts washer is much like a large dish washer. It uses water and detergent combined with heat and mechanical energy to provide the cleaning action. There are two main process styles of aqueous parts washers, the "jet spray process" and the "power wash process". In a cabinet parts washer, the parts are placed on a turntable and the door is closed. During the cleaning cycle heated solution is flooded or blasted on the parts as the turntable rotates. Many systems have a wash, rinse and dry cycle. When the cycle is complete the door is opened and the parts removed.