> If you want to scrub your pan out and get it really clean, You can scrub just fine with a chain scrubber or metal scraper. You shouldn't use Scotch-Brite pad

> If you want to scrub your pan out and get it really clean, You can scrub just fine with a chain scrubber or metal scraper. You shouldn't use Scotch-Brite pads, sandpaper, or other highly abrasive methods, but scrubbing is not an issue. You shouldn't soak. You can use most dish soaps. Some detergents are still caustic, but anything you can get on your hands without issue is fine. Don't use Ajax or similar highly alkaline and/or abrasive compounds. No lye. Re-seasoning after cleaning shouldn't need the oven. Get it hot on medium-low heat, wipe it with a thin layer of a reasonably unsaturated oil (refined olive oil, rapeseed AKA Canola oil, etc.) on a rag. Let it cool. If you really screwed it up repeat the process a once or twice. If you've totally stripped the pan and are putting on a totally new seasoning, 6-10 times is enough. All that said, I agree about acidic foods. Much like highly alkaline cleaners, they can degrade the seasoning. I use stainless steel for those. I likewise agree that each type of material has its place. I don't use nonstick because I have pet birds, and even tiny amounts of overheating can cause enough fumes to kill them. The rest are all useful to me.