[jyl]

I wipe the pan out w/ a brush under hot water, that usually gets everything off because a well-seasoned pan is pretty much non-stick, a bit of scrubbing if needed. Then I set on burner and heat until all moisture boils off and the pan is "cooking hot" again. Wipe with veg oil, and that's it. So, the pan gets re-seasoned each time, and I doubt anything naughty can survive the heating. I like cast iron a lot, if they just had better handles I'd use them more.