I'll echo this. One thing I learnt is that metal scourers, used judiciously, are perfect for cleaning a well seasoned carbon steel pan. Basically, the scourer p

I'll echo this. One thing I learnt is that metal scourers, used judiciously, are perfect for cleaning a well seasoned carbon steel pan. Basically, the scourer pulls off the few bits that catch on the pan and if you don't really scrub (which you should never need to) the seasoning is robust enough. Just remember to not cook anything acidic (for which we use stainless) and try not to leave things in the pan for ages.