gibson.sean•28d agoMost Upvoted

My chainmail scrubber changed everything after 6 years of babying my skillet

I always thought the rough texture would strip the seasoning, so I stuck to plastic scrapers and salt scrubs. Last week I finally caved and bought a chainmail scrubber for $15 at a kitchen supply store in Columbus, and it took off stuck-on cheese in about 20 seconds flat. Anyone else hold off on these things way longer than they should have, or is there a real reason to stick with gentler methods?

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simontorres27d ago

Took me three years before I let the chainmail anywhere near my pan...