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.
Steel wool
Steel wool is often used for professional cleaning processes on glass and porcelain because it is softer than those materials and is able to scrape off deposits without scratching the underlying surface like common abrasives. In many countries, soap-impregnated steel wool pads were sold under various trade names for household cleaning, although those products sometimes no longer contain steel wool.