Also: chainmail scrubbers are amazing. I can’t recommend them enough.

just don't scrub hard with them, they absolutely will remove/scratch up your seasoning. had to re-season a pan recently because my roomie doesn't understand you need to preheat cast iron to pretty hot before you cook a bunch of cheese and egg omelets in it. He felt guilty and went to town with the chain mail scrubber when you just need to gently scrub with it.

Just scrub with a bit of salt and a paper towel when it's still warm and rinse with a bit of cold water.

Yep! A small amount of thick kosher salt and a paper towel is all I ever need if something sticks to a cast iron or carbon steel pan. Do it while it's still hot and it's easier. And if it's stainless steel, I boil some water with a drop of dish soap and baking soda. Whatever is stuck lifts off by itself.