There are several threads and discussions around this topic - hard to choose which one to post this to, so I decided to start a new one.
It is interesting to read all of the completely contrary positions regarding using hot water, soap, how to oil, when to oil, what oil with, etc... There are those that say as soon as you take the food from the pan it is time to clean it... actually I find that as soon as I take the food out f the pan, it is time to eat it
I've been using CI for many years and DeBuyer Mineral Iron for several. I've screwed stuff up and do NOT represent myself as an expert. I've used plastic scrapers, bamboo scrapers, salt and hot water, just hot water, and even soap. And at various times, each of these has worked FOR ME.
Sorry for the long intro, but I wanted to set it up for this tool I found recently -
http://www.amazon.com/dp/B00FKBR1ZG/ref=psdc_3737221_t3_B00462QP0W. I had a pan that had some stuff that was well adhered - plastic or bamboo weren't going to cut it. I had baked a pineapple upside down cake in it for my dad. YIKES
there was a solid coat of burnt sugar on the bottom. I was about to pull out the Dremel and start over.
Then I found this. Using this "chain mail" and hot water I was able to completely remove the burnt sugars and other "stuff" without harming the pan's seasoning. After a rinse, dry and quick re-oil, I tried it with some eggs - it was still the pan I have used and loved for years!
So far I have only used it in "extreme" situations and it has not let me down. Not sure f it is appropriate for day to day use, but I am going to try it.
Sorry for the long post, just feeling "wordy" tonight...
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