PSA: Chainmail scrubber saved my 12 inch skillet

I spent 3 years babying my cast iron with salt scrubs and worrying about scratching it. Last month my buddy Mike told me to just buy a chainmail scrubber from Lodge for 15 bucks. Ran it under hot water, gave it 30 seconds of scrubbing, and all the stuck on bits came right off. Anyone else switch from salt to chainmail and never look back?

2 comments

2 Comments

cora4001mo ago

Wait, does a rough scrubber like that eventually wear down the seasoning?

knight.xena1mo ago

Read somewhere that those rough scrubbers are basically sandpaper for your pan. Yeah they'll absolutely strip the seasoning over time, especially if you're scrubbing hard every time you cook. I saw this one guy who tested it on a well seasoned cast iron and after like 10 uses with a chainmail scrubber it started looking dull and patchy. Better to just stick with a soft sponge or salt scrub for the tough stuff.