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.
Testing and inspection of diving cylinders
Before inspection the cylinder must be clean and free of loose coatings, corrosion products and other materials which may obscure the surface. Foreign materials may be removed by brushing, controlled shot-blasting, water-jet cleaning chemical cleaning or other non-destructive methods. The method used must not remove a significant amount of cylinder material, and steel cylinders may not be heated above 300°C. Aluminium cylinders are even more restricted in the temperatures permitted, which are specified by the manufacturer.