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.
Cutting fluid
Most metalworking and machining processes can benefit from the use of cutting fluid, depending on workpiece material. Common exceptions to this are cast iron and brass, which may be machined dry (though this is not true of all brasses, and any machining of brass will likely benefit from the presence of a cutting fluid).