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.
Fusion bonded epoxy coating
It is important to remove grease or oil contamination prior to blast cleaning. Solvent cleaning, burn-off, etc., are commonly used for this purpose. In the blast cleaning process, compressed air (90 to 110 psi/610 to 760 kPa) is used to force dan abrasive onto the surface to be cleaned. Aluminum oxide, steel grit, steel shot, garnet, coal slag, etc., are the frequently used abrasives. Another method of blast cleaning is centrifugal blast cleaning, which is especially used in cleaning the exterior of pipe. In this method, abrasive is thrown to the rotating pipe body, using a specially designed wheel, which is rotated at high speed, while the abrasive is fed from the centre of the wheel.