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.
Industrial Revolution
Bar iron was the commodity form of iron used as the raw material for making hardware goods such as nails, wire, hinges, horse shoes, wagon tires, chains, etc. and for structural shapes. A small amount of bar iron was converted into steel. Cast iron was used for pots, stoves and other items where its brittleness was tolerable. Most cast iron was refined and converted to bar iron, with substantial losses. Bar iron was also made by the bloomery process, which was the predominant iron smelting process until the late 18th century.