> if things get bad, a razorblade

A blow-torch works just great too, just the kind you'd use for a creme brulee to carbonize the stuck stuff (usually cheese for me) and scrape it off.

+1 for chainmail scrub. Just a gentle, circular motion keeps the surface even and smooth, and removes any blackened food. I mostly cook with (salted) butter, and only ever use beech wood spatulas to lift. I also have a ribbed square pan which is more of a challenge...