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.
Window shutter hardware
Wrought Iron - literally "hammered" iron. Early on, billets of cast iron were transferred to iron forges. The cast iron billets were heated to near-molten and flattened under a heavy water-powered drop hammer - kind of a see-saw with a couple of hundred pound chunk of iron "hammer" on one end of a heavy wooden beam and a rotating wooden cam acting on the other end to lift and drop the hammer in time with the turning of the water wheel. Valley Forge took its name from a small shop such as this which the British burned, unopposed, on their way to Philadelphia in 1776. Once hammered thinner and longer the billet would be doubled backed on its length, re-heated and re-hammered. This repeated exposure to the oxygen in the fire and the compressing blows of the hammer would burn and drive impurities from the billet. The iron being forged would become increasingly malleable with each heat to which it was subjected. The finest forging iron was multi-layered and nearly pure iron. To the best of my knowledge, there is no new wrought iron being produced today. Well, maybe Japanese Samurai swordsmiths still make their own – but if it's in Home Depot and says "Wrought Iron" it isn't.