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.
Wrought iron
Wrought iron is an iron alloy with a very low carbon (less than 0.08%) content in contrast to cast iron (2.1% to 4%). It is a semi-fused mass of iron with fibrous slag inclusions (up to 2% by weight), which gives it a "grain" resembling wood that is visible when it is etched or bent to the point of failure. Wrought iron is tough, malleable, ductile, corrosion-resistant and easily welded. Before the development of effective methods of steelmaking and the availability of large quantities of steel, wrought iron was the most common form of malleable iron. It was given the name "wrought" because it was hammered, rolled or otherwise worked while hot enough to expel molten slag. The modern functional equivalent of wrought iron is mild or low carbon steel. Neither wrought iron nor mild steel contain enough carbon to be hardenable by heating and quenching.