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Showerthought: I spent $45 on a chainmail scrubber and it's been a total waste
Everyone in this group raves about them, but mine just scratches up my seasoning. I used it exactly three times on my main skillet before I noticed fine marks. I switched back to my old method, a stiff nylon brush and hot water, and my pan looks better than ever. Has anyone else had a bad experience with these things?
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val2233mo ago
Yeah, that "scratches up my seasoning" thing is exactly what happened to me. I just stick with the coarse salt and paper towel method now, it cleans everything off without any damage. Works way better for me too.
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robin_foster13mo ago
Oh man, @val223, I saw a whole thread about that exact thing... people were saying those chainmail scrubbers can be too harsh if your seasoning is still new or not super strong. The salt trick is way more gentle, you're right. It's like a mild abrasive that doesn't cut into the layer you're trying to build up. I tried one of those scrubbers once and it left little shiny marks where the seasoning came off. Sticking with the basics seems like the move for sure.
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jade3228d ago
Wait, the salt and paper towel thing actually scrubs off stuck on food? I've been fighting with my cast iron for months, using soap and water like my grandma yelled at me not to. Seeing little shiny marks where the seasoning came off sounds like a nightmare, I'd lose my mind if that happened to me. Might have to grab some coarse salt on my next grocery run and try this out myself.
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