Rub back and forth over the surface and interior of the pan. Take notice of places that have stuck on food. If you clean the cast iron immediately after using it, most foods will come off fairly easily. This method of cleaning should retain the seasoning on your cast iron skillet. Don't soak your cast iron or leave it in the sink or it may rust. If there are areas on the pan that have stuck-on food, sprinkle some table or sea salt over the food and scrub it down with a sponge. The salt will act as an abrasive and will help remove the food from the pot or pan. Run the pan under your faucet and rinse all of the food particles off the pot or pan. If you notice that there's still stuck on food, sprinkle more salt and continue scrubbing. Once the pot or pan is clean, use a cloth or rag to dry it. Remove all moisture from the cast iron before storing it.
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One-sentence summary -- Wash the pan with hot water and a sponge. Scrub kosher salt into the pan. Rinse the pot or pan. Dry the pan thoroughly.

Q: Place 2.2 pounds (1.00kg) of pork meat such as pancetta or guanciale and 2.2 pounds (1.00kg) of pork fat on your work surface. Cut the meat and fat into 2 in (5 cm) wide slices. The size of the slices doesn't really matter as long as you can easily fit them into your grinder. Place a few slices of the pork meat into a meat grinder and run it through. Run all of your meat and fat through the grinder and then run the ground meat and fat through the grinder again. Use a #10 or #12 plate to grind the pork. The mixture should look like a very thick, creamy paste. Transfer the ground pork mixture to a large bowl. Add 2.2 pounds (1.00kg) polpa di peperoncino, 1/3 cup (90 g) of salt, 1 cup (240ml) of red wine, and paprika to taste. Use your clean hands or a large wooden spoon to thoroughly mix together the seasonings with the pork. You can find polpa di peperoncino at gourmet food stores, Italian meat markets, or online. Consider wearing gloves if your skin is sensitive to the peppers. Refrigerate the meat mixture for half an hour while you get ready to fill the sausage casings. You'll need 4 synthetic or natural casings. You should also attach the horn to your grinder so you can begin filling the casings. To make the casings slide on easier, wipe the horn with a wet cloth.
A: Cut the pork and fat into slices or strips. Grind the meat and fat 2 times. Combine the pork with popa di peperoncino, salt, wine, and paprika. Rest the mixture for 30 minutes and get out 4 casings.

Article: Each muffin cup should be about 3/4 filled to the top.
Question: What is a summary of what this article is about?
Spoon the mixture into the muffin tins. Arrange the remaining blueberries on top of each cupcake.

Problem: Article: Throughout the day, all sorts if nasty bacteria can accumulate on your hands, and this is very unhygienic, especially during flu season when everyone is coughing and sneezing, spreading germs everywhere. Wash your hands regularly and after coughing or sneezing to keep them clean. Also, having dirty hands and touching your face can lead to acne breakouts; keeping them clean can help prevent this.
Summary: Wash your hands.

INPUT ARTICLE: Article: Set your oven to 425F (218C). While it heats up, make the most of your time by preparing the ingredients for the recipe. Preheating usually takes about 15 minutes, though this may vary depending on your oven. Add the salt, pepper, and sugar to a small mixing bowl. Use a utensil or your clean, dry hands to thoroughly mix these seasonings. Brush your rimmed baking sheet with 1 tbsp (15 ml) of olive oil using a pastry brush. If you don't have a pastry brush, take a small, clean piece of paper towel and use it to spread the oil over the bottom of the baking sheet. Alternatively, you can use a cooking spray to coat the sheet with oil. Be sure you are thorough. Missed spots could result in your cabbage sticking to the bottom. Place the wedged cabbage onto the baking sheet in a single layer. Use your pastry brush to cover the cabbage with the 2 tbsp (30 ml) of olive oil remaining. Sprinkle the wedges with your mixed seasonings. Insert your cabbage into the oven. Roast the cabbage in the oven until it is tender and begins to turn gold around the edges. This should take between 25 and 35 minutes. Check tenderness by gently prodding the cabbage with a utensil, like a wooden spoon or fork. Remove your cabbage from the oven. While it's still hot, drizzle balsamic vinegar over it, if desired. Add seasonings, like salt and pepper, to individual preference, and enjoy your roasted cabbage. Always use proper safety implements, like oven mitts and potholders, when handling hot items, like pans removed fresh from the oven.

SUMMARY: Preheat the oven. Prepare your seasonings and baking sheet. Season the wedged cabbage. Roast the cabbage for 25 to 35 minutes. Drizzle with balsamic, if desired, and enjoy.

Article: Canine stroke typically occurs when blood vessels in the brain rupture (hemorrhagic stroke) or become blocked (ischemic stroke). The symptoms of canine stroke may appear quite suddenly, and may also be different from the typical signs of stroke in humans. Your dog may have had a stroke if it: Walks in circles for no apparent reason. Holds its head tilted to one side. Turns the wrong way when called. Has difficulty balancing, standing, or walking. Experiences extreme lethargy. Has sudden problems with bladder and bowel control. Shows signs of loss of vision. Suddenly collapses. You may also notice your dog's eyes moving rapidly from side to side as if following a moving object (nystagmus). Stroke is only one possible cause of nystagmus, but it is always a good idea to get this symptom evaluated by a vet. You can help your vet diagnose canine stroke and identify potential underlying causes more quickly by letting them know if your dog has any common risk factors for stroke. Stroke may be more likely to occur in elderly dogs and dogs with a history of: Head injury or trauma. Heart disease. Diabetes. Kidney disease. Endocrine disorders, such as thyroid disease or Cushing's disease. Brain tumors. Exposure to some types of poison. Certain parasites or tick-borne diseases, such as Rocky Mountain Spotted Fever. If you suspect your dog has a stroke, take them to the vet immediately. Tell your vet about your dog's symptoms and health history. In addition to examining your dog and observing their behavior, your vet may use imaging tests as an MRI, CT scan, or standard X-rays in order to confirm or rule out a stroke. Your vet may perform other tests, such as a spinal tap, in an effort to check for other conditions and diseases with similar symptoms. The vet will be looking for bleeding, clots, inflammation, or masses in the brain. Treat any symptoms of stroke as a medical emergency. Early medical intervention may help ensure the best possible outcome for your dog.
Question: What is a summary of what this article is about?
Look for the symptoms of canine stroke. Assess your dog's risk factors for stroke. Bring your dog to the vet's office for testing.