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.
William Kelly (inventor)
Before the technique of injecting air into molten iron was re-discovered by Kelly and by Bessemer, iron was available as cast iron, a strong but brittle metal made in a blast furnace by treating iron ore with coke derived from coal, and wrought iron, a more malleable and flexible metal made by heating iron ore in a low oxygen environment in a bloomery heated by charcoal and producing "blooms", which were 100 to 200 pound lumps of very low carbon iron mixed with slag. The blooms then had to be worked repeatedly by hammering with a helve hammer or later a steam hammer and folding it to work out the slag. This could in turn be converted to steel by heating it for prolonged periods sealed in stone boxes with charcoal, to add back carbon. The resulting steel could then be formed into larger shapes by heating it to welding temperature and hammering it together into a mass. Other laborious and expensive methods made small amounts of steel from special ores.