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Using extreme heat (some people use a self-cleaning oven) is not a good thing - Ax me (or OleDoc) how I managed to break a vintage Griswold cast iron skillet that lasted many years, until I got ahold of it.

Would 800 be enough. I didn't have any issues with the pan after that. I just did it to turn a bunch of gunk into ash, as I already had the grill on. I have used the cast iron on that grill before if I'm cooking outside though. I figured it could take it as old school woks are made of cast iron, and their traditional flames are very hot.

I tend to get new lodge so I don't have to worry about rust, although I've seen a bit on the bottom from, well who knows. Probably from me not drying the bottom off as well and it not having a good seasoning on the bottom.

Of course, my point rather that there is not a lot of harm in using salt to clean if you are doing it rarely. If you are using salt to clean after each use, you are doing it wrong. I can't see having a good seasoning if you are scraping it off after every use.

And speaking of salt and cleaning.
If you left a pot of coffee burn down, and now have burnt coffee in the bottom of the pot, or it just needs a good clean. Throw some salt in there and some ice cubes, then just swirl it around. It usually takes care of everything with very little effort.

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