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.
Wrought iron
Wrought iron may be welded in the same manner as mild steel, but the presence of oxide or inclusions will give defective results.
The material has a rough surface, so it can hold platings and coatings better. For instance, a galvanic zinc finish applied to wrought iron is approximately 25–40% thicker than the same finish on steel. In Table 1, the chemical composition of wrought iron is compared to that of pig iron and carbon steel. Although it appears that wrought iron and plain carbon steel have similar chemical compositions, that is deceiving. Most of the manganese, sulfur, phosphorus, and silicon are incorporated into the slag fibers present in the wrought iron, so, really, wrought iron is purer than plain carbon steel.