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.
Conservation and restoration of shipwreck artifacts
Iron and copper oxide stains occur when oxidized metals are located near or in contact with a ceramic or stone object and metal oxide particles pass to the structure of the stone or ceramic. Iron and copper oxides can penetrate deep into the pores of ceramics and stones and create reddish-brown to black stains (iron oxide) and blue-green stains (copper oxides). The use of EDTA salt solution can be used to remove the oxides. A mild solution consists of 3% to 5% of EDTA; 15% to 20% solution in water on ceramics to remove the stains. Iron oxides can be removed from the objects by the use of water in a 10% to 25% solution of hydrogen peroxide. The time required to remove the stains can vary from a few seconds to several hours.