I have a solid plastic scraper that has never let me down. Doesn’t matter what I cook in it, how much blackened meat gets stuck, or how long I neglect it in the stove top before washing it, I run it under hot water, hit it with the scraper, then the abrasive side of my sponge, then the soft side. After, I towel dry it, put it in the stove top to evaporate left over moisture, then rub a thin layer of oil on it.