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-   -   Chainmail Scrubbing Pad (http://www.castironcollector.com/forum/showthread.php?t=7732)

AllenN 01-31-2020 12:17 AM

Re: Chainmail Scrubbing Pad
 
Quote:

Originally Posted by Ed Grabski (Post 46610)
The Lodge plastic scrapers seem to work the best for me to remove most/all left in the pan.
After that a dishcloth to clean the rest.

Where do you obtain the Lodge plastic scrapers?:-|

Ed Grabski 01-31-2020 05:44 AM

Re: Chainmail Scrubbing Pad
 
Amazon
I think it was $2.50 delivered

AllenN 01-31-2020 09:45 AM

Re: Chainmail Scrubbing Pad
 
Thanks for the reply, Ed. I'm new at the collector thing, and no very little about it.

Ed Grabski 01-31-2020 04:27 PM

Re: Chainmail Scrubbing Pad
 
Quote:

Originally Posted by AllenN (Post 46811)
Thanks for the reply, Ed. I'm new at the collector thing, and no very little about it.

I'm new also but Cheap :-)
Bass Pro wants around $8 for the same thing........

I'm almost to Florida and it's the only place I find most of my Cast Iron, at the Flea Markets, some of the prices are high so you have to pass on a lot of it.

Amazon
Lodge Pan Scrapers. Handheld Polycarbonate Cast Iron Pan Cleaners. (2-Pack. Red/Black)

AllenN 01-31-2020 07:52 PM

Re: Chainmail Scrubbing Pad
 
I just ordered a pack of the Scrapers from Amazon a few minutes ago.
Can you tell me if I'm wrong in my assumption, that the rougher a cast-iron skillet bottom is, the more easily food sticks to it? -or-
Does the 'seasoning' negate the roughness of the skillet bottom?

Mike_M 02-02-2020 08:57 PM

Re: Chainmail Scrubbing Pad
 
After getting the chain mail, i am having second thoughts on using it. Cant see how it wont harm the seasoning layer. I had gotten the ringe.

WallyF 02-10-2020 11:17 AM

Re: Chainmail Scrubbing Pad
 
No chainmail for me.

http://www.castironcollector.com/maintenance.php

Sharp metal isn't advised during cooking. I'm not taking a risk after cooking and going metal to metal. Too much work building up the seasoning to risk it.

My post cooking cleaning is 1 or 2 steps. If there are "big" pieces, then I boil water and use a Pampered Chef scrapper. The next step is a little oil and kosher salt as Doug describes. After rinsing with warm water, dry it and put a little oil (about a quarter size) and wipe it off (inside and out).

If I'm satisfied with wiping it out after cooking, I will step 1 and maybe 2. Going directly to the drop of oil.


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