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  #11  
Old 01-31-2020, 12:17 AM
AllenN AllenN is offline
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Default Re: Chainmail Scrubbing Pad

Quote:
Originally Posted by Ed Grabski View Post
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?
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  #12  
Old 01-31-2020, 05:44 AM
Ed Grabski Ed Grabski is offline
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Default Re: Chainmail Scrubbing Pad

Amazon
I think it was $2.50 delivered
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  #13  
Old 01-31-2020, 09:45 AM
AllenN AllenN is offline
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Default Re: Chainmail Scrubbing Pad

Thanks for the reply, Ed. I'm new at the collector thing, and no very little about it.
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  #14  
Old 01-31-2020, 04:27 PM
Ed Grabski Ed Grabski is offline
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Default Re: Chainmail Scrubbing Pad

Quote:
Originally Posted by AllenN View Post
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)
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  #15  
Old 01-31-2020, 07:52 PM
AllenN AllenN is offline
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Default 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?
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  #16  
Old 02-02-2020, 08:57 PM
Mike_M Mike_M is offline
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Default 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.
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  #17  
Old 02-10-2020, 11:17 AM
WallyF WallyF is offline
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Join Date: Jun 2017
Location: New Jersey
Posts: 333
Default 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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