did i invent this or does everyone do it?

For the first two, I just use hot water and wipe dry immediately with a towel. The only cast iron skillet I have right now is only used for cornbread, so it doesn't even get water.

(actually not the vinegar bit of it, i think that is mine alone) (and the bit i wonder vaguely if there is a catch...)

other (less helpful) lecterian cookery tips: flavour yr soup w.a crow that has been eatin juniper berries (this gets into every book he writes, seemingly)

mark this sounds like deglazing used as a cleaning rather than sauce-making procedure. smart! the vinegar undoubtedly serves a chemical purpose that I don't understand. will give it a try.

you get through a lot of vinegar though

http://www.songlyricscollection.com/lyrics/m/mucky-pup/lemonade/lemonade.jpg

It gets funny - sort of oxidized and heats unevenly. The automatic dishwasher stuff really does it wrong. Mind you, it's mostly the skillet, though the dutch oven has suffered as well. The sauce pans don't seem so bothered. So maybe it's something to do with oils and sauteing rather than just the soap.

Dish soap will eventually dull a nonstick surface, but if it's just a little bit, it might take a few years.

Does anyone have any of that high-end nonstick cookware like Calphalon Hard Anodized or whatever they call it now?

This is what comes of living with other people, a.k.a. husband and kids in my case. I don't think my son will ever forget (from the ringing in his ears) the day I caught him putting one of the good knives in the dishwasher. I actually hid my best knife for over a year, to keep my step-daughter from using it. The kids have moved out now, but I am still protective of my knives. I have plastic knife safes for all of them, but want tiny padlocks as well.