the cast-iron cookware is great to cook with; it heats evenly, retains heat well, and gives your wrists and forearms a workout. however, it does need a certain degree of special treatment, which has nothing to do with kashrut and everything to do with rust.
Wikipedia, as usual, has a good basic article on the care of cast-iron cookware.
if you've cooked something in the cast-iron and you're having a tough time cleaning it (either because the pan is still hot or because something is stuck/burned to the pan), a technique that can work well is to put some hot water in the pan (just hot water, *NOT* soap) and let it soak while you eat your food, then dump the water out and scrub with a nylon pad (i.e. the dish sponges we use, *NOT* a Brillo pad or other copper/steel wool). soaking for as long as it takes to eat a meal is not likely to be a problem; soaking indefinitely is.
once the pan is clean, dry it with paper towels, then put a dollop of vegetable shortening (which lives in the pantry in the baking area; failing that, use olive oil) in the pan, use paper towels to spread it evenly over the cooking surface, wipe off the excess, and store upside down.
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