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.
Acoustic cleaning
Acoustic cleaning began in the early 1970s with experiments using ship horns or air raid sirens. The first acoustic cleaners were made from cast iron. From 1990 onwards the technology became commercially viable and began to be used in dry processing, storage, transport, power generation and manufacturing industries. The latest technology uses 316 spun stainless steel to ensure optimum performance.