Cleaning cast iron can be difficult, especially if you burn something so badly it becomes one with the pan. The Kitchn offers a super effective approach that involves removing all the seasoning -- however, Jonathan's found that a little kosher salt can go a long way.
Elsewhere: Is recycled cardboard a good green alternative to taxidermy? What is your dream green investment? And can you tell the difference between a pumpkin blossom and a squash blossom?
I always thought one was never suppose to clean a cast iron pot or pan --- just wipe it out. If you season it well before the first use and use low heat to medium heat only well cooking, it should never need cleaning other then wiping. The more you wash in soapy water the more you burn on the stove. If your pan has a whitish look to it, it needs to be seasoned agin before cooking on it.
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I just created a link to this post in the "Informational/How To" section of our newest "Cast Iron Around the Web" post at http://www.cookingincastiron.com
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