Any food on a cast iron pan is converted to carbon ash by holding the pan at 750F for a few tens of minutes if you have a functional exhaust fan. This is useful for the most extremely stuck stuff like large amounts of meat mixed with blood. No amount of scraping would get that off. However the ash came off effortlessly. The electric range was old and worn out but got the job done easily.
I found a hoard of old unused sad cast iron pans at my wife’s grandma’s place. Putting them in the electric oven and running a self-clean cycle completely stripped them down to bare metal. From there, they were seasoned from scratch and have been in service for a decade now.
