A well-seasoned cast iron pan is a work of art, a thing of beauty, and is almost always non-stick because of the beautiful seasoned finish. As such, all it usually needs for cleaning is a quick rinse with very hot water, a quick but thorough drying, and a very thin coat of oil. However, occasionally something does stick and you have to give it a scrubbing. Rather than a scouring pad, which can scratch the surface, sprinkle in some kosher salt and scrub it over the stuck-on food with a paper towel or soft cloth.