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Unpopular opinion: I switched from a chainmail scrubber to a plain plastic scraper and my pan looks better after 2 months
I grabbed a $3 nylon scraper at a restaurant supply store on 5th Street because my chainmail was scratching up the seasoning on my 10 inch skillet after about a year of use. Two months in, the pan is smoother than it has been since I first got it, and eggs slide around like nothing. Has anyone else ditched the metal scrubber for something softer, or am I just babying this thing?
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skyler_white9d ago
Metal scrubbers are overkill for most people. A cheap scraper does the job without tearing up your hard work. The whole point of seasoning is to build up a smooth layer over time, and chainmail just fights against that. You are not babying anything, you are just being smart about it. More folks should try going gentler.
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joseph4489d ago
My buddy did the same thing after his chainmail chewed up the seasoning on his cast iron, and he swears by the scraper now. Two months in his eggs are sliding too, so you're not crazy.
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