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.
Cast saw
The patients' skin frequently comes into contact with the cast saw blade without cutting although it can cause lacerations when used over bony prominences. The design enables the saw to cut rigid materials such as plaster or fiberglass while soft tissues such as skin move back and forth with the blade, dissipating the shear forces, preventing injury. A general technique in the use of cast saw often involves a demonstration before actually cutting the cast.