Chain mail scrubber for cast iron pots and pans

Hudson Cast Iron Cleaner XL 7x7 Premium Stainless Steel Chainmail Scrubber

I love my cast iron cookware. Cleaning is made so simple with this chain mail scrubber.

If I am working at the stove, I am most likely cooking on seasoned cast iron. I like it so much I own two of this set, one for home and one for camping. Cleaning up is so simple! I either use one of these scrapers Mark wrote about, or this chain mail scrubber.

Get the cast iron pan warm, add a little hot water and scrub away with the chain mail. Rinse it out and dry well with a towel.

Hudson Cast Iron Cleaner XL 7x7 Premium Stainless Steel Chainmail Scrubber

Notable Replies

  1. If you ever need to reseason your cast iron cookware, flaxseed oil is the absolute best choice. It polymerizes better than any other oil that's safe for human consumption. To do the best job, apply a very thin layer, and bake at high heat for several hours, and let cool. Repeat the process at least 5 times. You will build up a seasoned, non-stick surface equal to or better than Lodge's factory results.

  2. Serious eats also just published a number of guides.

    The most important thing to remember is cast iron is almost idiot proof. Oil it, don't leave it wet, don't put it in the dishwasher, and don't get steel wool involved and you're pretty much good. There's only so much damage you can do to the stuff. All of the stuff you hear about how various things will "ruin" the pan just so much hand wringing. At worst you usually just mildly inconvenience yourself. You encounter a bit of stuck on food and have to brush some rust off with a scotch pad.

  3. Why do so many people think cooking with cast iron and maintaining cast iron are so difficult? Do you think our great grandmothers put this much thought into it? Personally I scrub with salt after I use mine, then wipe it out. That's it.

    But really, as long as you use the cast iron, and cook with some fat, and wipe it afterwords, the specifics won't really matter, and they'll matter less the longer you do it.

    Yes, I'm a materials scientist, I understand that there will be a difference from one method to another, but is it really worth my time to care? I've never noticed anything to suggest it is.

  4. I wash mine with soap. The horror! Contrary to nearly everyone's advice, this will not destroy your seasoning.

    Note: I don't always use soap. Usually a brush and hot water is plenty.

  5. I have a full set of pre-1930's cast iron (mostly Griswold) from my great grandmother. I've cooked with them all my life. My mother cooked with them all her life, her mother cooked with them all her life. And yes there's a sentimental hit when you damage or accidentally remove the season (my dad is over zealous with the brillo, and my brother is lazy enough to throw them in the dish washer) you hardly "lose" or destroy the pan. Re-season it a few times and it should be back in shape. That's part and parcel of using the things for so long, and sometimes its neccisary or a good idea to deliberately strip the pan and re-season. Mine are getting a bit wonky, heavy carbon buildup on the exterior, uneven season etc.

    And as someone who has always used vintage cast iron, and more recently has picked up some lodge stuff. The differences you claim are minor at best. The old stuff is very slightly thinner, and they are very slightly lighter. But the difference is almost unnoticeable, and from a performance point of view there's no real difference. The smoother cooking surface is the only practical difference I've noticed. It seems to take a season easier and quicker. Deals with eggs and melted cheese and other legendarily sticky shit just a tiny bit better. I think much of the "oh my god the real stuff! you hear is more about fetishizing something old. Season doesn't necessarily "build-up" or improve over time the way many people assume. If it did you'd have inches of build up inside the pan (which is what I have outside the pan, its grossish and leads to rust).

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