If that is true about the cast iron pan then what about a stainless steel pan or any pan in general?
If heating on the stove is enough then it should be enough to clean anything by heating it on the stove (or heating it in the dishwasher without soap/water i.e turning it to the dry setting or in the oven) (as long as the temperature does not destroy the item and is over the 160F say 350F or so then no real germ,virus , bacterial can live ... this is what sanitation is really)
Another thing is a boiling pot of water (for along enough time) just spilled out and dried is sanitized anyway.
My question is then why do we clean the dishes if we could do it with just heating to a specific temperature and scraping off debris.
All these sanitation liquids seem not necessary in many cases with the proper heat. Obviously one can't heat everything to that temperature without destroying though. So I understand why we have soaps,disinfectants ,...etc
But those are more for bathroom and house cleaning I would imagine most food dishes can be sanitized with enough heat (even hot enough water if the hot water/boiler is turned up enough ).
Correct me if I am wrong.
I wipe my pasta machine down with olive oil which is suppose to be an extremely good natural cleaning agent (and won't rust the gears )