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.
Pot washing
Another recent innovation is that of heated soak tanks. These tanks come in various sizes, but all act off the same principles.
The tanks are heated to a temperature of approximately which acts as a catalyst for the chemical reactions whereby the carbon and fats from the heavily soiled pots and pans break down. The chemicals used in these cleaning tanks are non caustic and often biodegradable, with a PH of 10-11. Lightly soiled items can be soaked for a couple of hours, whilst badly burnt pots should be soaked over night. The tanks are known to be used in no less than 20 000 restaurants worldwide.