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.
Wok
Cast iron woks form a more stable carbonized layer of seasoning which makes it less prone to food sticking on the pan. While cast iron woks are superior to carbon steel woks in heat retention and uniform heat distribution, they respond slowly to heat adjustments and are slow to cool once taken off the fire. Because of this, food cooked in a cast iron wok must be promptly removed from the wok as soon as it is done to prevent overcooking. Chinese-style cast iron woks, although relatively light, are fragile and are prone to shattering if dropped or mishandled.