Scrape sticky bits off with hot water and salt

Yes, you can clean off caramel or cheese without trashing your seasoning.

The trick is to use heat and gentle abrasion, not soapy soaking or steel wool. Run the pan under hot water while it’s still warm (not screaming hot, just warm enough that the food softens). Grab a metal spatula, a chainmail scrubber, or even a stiff nylon brush and scrape the goo off. For really stubborn spots, make a paste with coarse kosher salt and a little water or oil, then scrub with a paper towel or rag. The salt acts as a gentle abrasive that lifts sticky bits without damaging the seasoning beneath.

Avoid three things: cold water (shocks the pan and can warp it), soaking for hours (rusts the iron and lifts seasoning), and harsh scouring pads with soap (soap is fine for a quick wash, but you don’t need it here). After scraping, rinse, dry thoroughly on the stove over low heat, then rub in a tiny drop of oil to maintain the seasoning.

Don’t stress about a bit of stuck-on food. A small residue that won’t budge will usually burn off during the next cook.