Premium stainless steel chain mail scrubber made exclusively for The Pan Handler to our specifications. Cooks Illustrated Magazine recommended cleaning of cast iron with chain mail scrubbers in the January/February 2012 issue.
The Pan Handler chain mail scrubber measures 6″ x 7″ in diameter. I tested several different sizes, and found that this size worked well on just about any pan. While cheaper in price, smaller sizes were harder for me to use.
Cleaning cast iron pans is easiest while the pans are still warm. To use the scrubber, simply pour a little water into your warm pan and give it a scrub in circular motions. You can put your thumb through the large ring if that is easiest for you. Rinse thoroughly. Voila!
There is debate amongst cast iron aficionados as to whether to ever use soap to clean your pans. As for me, if I feel the pan needs a bit of dish soap, I’ll add a drop.
Here are a few vids if you’d like to check it out (you can click on the speaker in the video bar to “mute” the nasty loud scrubbing sounds!):
Once your pan is cleaned of all food debris, dry it carefully and completely with paper towels. You may also wish to place your pan into a warm oven or on your heated cooktop to ensure all moisture is evaporated.
Finally, protect your dry pan with an oil of your choice. I use a light spray of Pam on a paper towel; that works well for me.
After use of the scrubber, rinse it ’til water runs clear. Hang to dry.