For cleaning cast iron, I prefer to use warm oil and salt. First, rinse out as much food as possible with running water and a cloth. Place the pan/pot on the stove over low heat (3 or 4 on an electric range), add a bit of oil (I use peanut oil, which is less likely to burn at higher temperatures)and pour in a couple of teaspoons of salt. Using a folded paper towel or cloth, use the oil and salt to scour the pan. Rinse out salt, and return pan to heat to dry. Another light coat of oil, and you're done. Works like a charm, and won't harm the seasoning as a nylon brush might.

I was amazed at the recommendation against the use of either the fire technique or the oven cleaner technique.

The only time I have ever seen a skillet crack, it was a lodge and it was somebody putting cold water in a pan that was hot from cooking. Perhaps this has more to do with the manufacturer and less to do with the technique?

I've written extensively about this at http://www.richsoil.com/cast-iron.jsp

i'm always amazed that people find cast iron a mystery. as long as you season the pot/pan good there isn't even a need to worry about pitting and all that. sand paper and a little elbow grease will get rid of all the loose rust. propper seasoning will take care of the rest and an oven won't do it. an electric stove probably won't either.

to season, once you have all the rust you feel like scrubbing away gone, heat the pan on a fire/gas stove until it's as hot as it will get. pour in some oil and swish it around until all of the inside is covered. wipe out the excess oil and let it cool. eventually you will get to the point were you aren't wiping out rust with the oil. at that point your pan is now perfect and there's no fear of using soap to wash it. just remember to to give it a good coating of oil the next time you use it.

i've only been cooking this way for 20 years so i don't know it all, but i've never had a problem with my methods.

peace, kirk

I realize the answer above recommends against burning off burned on food in a fire...but it works like a charm. We had a pan that had gotten a little unruly and we really needed to press the reset button on it. I popped it in the woodstove, facedown for a few hours and when I pulled it out (you'll want to wear hot mitts for that) it was stripped down to the bare iron. I hit it with a wire brush and a little sand paper to clean out the ash and carbon then re-seasoned it and now it's brand spanky new.

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

Here are the instructions for the Electrolytic Rust Removal http://www.instructables.com/id/Electrolytic-Rust-Removal-aka-Magic/

Stephen_TX

There's another method of rust removal I've been using lately called Electrolytic Rust Removal. It involves only a plastic tub of water with some Super Washing Soda in it, an old battery charger, and an electrode (another piece of iron or steel). Google it to find specific instructions -- it works like a charm, no pitting, just returns the metal to what it was before like magic. (I've read the Coca-Cola can sometimes pit the metal further.)