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
The best way of using cast iron for bridge construction was by using arches, so that all the material is in compression. Cast iron, again like masonry, is very strong in compression. Wrought iron, like most other kinds of iron and indeed like most metals in general, is strong in tension, and also tough – resistant to fracturing. The relationship between wrought iron and cast iron, for structural purposes, may be thought of as analogous to the relationship between wood and stone.