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 parchment
If their presence is determined upon examination, insects and pests are eliminated and the parchment disinfected. An appropriate round of fumigation in an autoclave is used to remove pests and sterilize the object. Dry and wet cleaning techniques can both be used effectively on parchment objects. Mechanical cleaning using erasers and other abrasive tools is used to remove mildew and dirt. Surface cleaning of parchment is typically completed using white vinyl erasers (solid and grated) and confined to areas where no media is present. Water baths, which sometimes use neutral detergents or alcohol as additives, can be used to clean as well as prepare the parchment for stretching as part of the conservation process. Another wet cleaning method, which is especially useful for removing mold and mildew, uses a cotton swab covered in fluid, usually denatured alcohol, ethanol or saliva. Laser cleaning may provide a non-contact cleaning process, though conservation labs throughout Europe still mostly use traditional wet and dry cleaning methods for parchment.