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.
Cast iron pipe
Cast iron pipe is a pipe which has had historic use as a pressure pipe for transmission of water, gas and sewage, and as a water drainage pipe during the 19th and 20th centuries. It comprises predominantly a gray cast iron tube and was frequently used uncoated, although later coatings and linings reduced corrosion and improve hydraulics. Cast iron pipe was superseded by ductile iron pipe, which is a direct development, with most existing manufacturing plants transitioning to the new material during the 1970s and 1980s. Little cast iron pipe is currently manufactured.