Best dishwashig supplies according to redditors

We found 147 Reddit comments discussing the best dishwashig supplies. We ranked the 90 resulting products by number of redditors who mentioned them. Here are the top 20.

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Subcategories:

Dish soap
Dishwasher detergent
Dish scouring pads
Dishwasher rinse aids

Top Reddit comments about Dishwashing Supplies:

u/[deleted] · 25 pointsr/whatisthisthing
u/ssl-3 · 15 pointsr/BuyItForLife

You can join us over in /r/castiron

But in general: Contrary to what some think, cast iron cookware isn't allergic to being washed. Give it a good washing with plenty of whatever dish soap is handy. Just don't soak it for days at a time (short hours is fine). (It also isn't allergic to temperature -- screaming-hot cast iron is how medium-rare steaks get a lovely crust. Whoever says otherwise needs more cooking lessons -- I'm looking at you, /u/krazykitties.)

What usually happens with my cast iron stuff when I do things like cook hamburgers with Worcestershire sauce is that the sugars from the sauce form a hard, black glaze on the pan. It's a bitch to get rid of, but the burgers are worth it, so I keep doing it.

I use a blue scrubbie sponge ("non-scratch", here in the States), and that gets most of it off usually. For extreme cases, I use a green scrubby sponge (guaranteed to resurface your copper pans and strip your Teflon!). And sometimes, because I'm lazy or I've thrown the sponges away recently (they do get gross), I use a stainless steel wool pad like this...although for some messes the stainless thing is my first go-to.

Don't be gentle. Make it happen. You can't hurt the pan in any lasting way.

But first, this: Put some water in the pan and put it on the stove on high and leave it at a fiercely-rolling boil for a few minutes. The tiny little explosions that happen as the water turns to steam at the surface of the pan (and within the cooked-on grunge) do wonders for loosening up stuck-on caramelized goo.

If you fuck it all up, no worries: Put some Canola oil or Crisco in the pan, wipe it all out (yes, all of it -- or at least all you can wipe up) (use coffee filters for very cheap, throw-away, lint-free wipes), and throw it in the oven at 450 for half an hour. The oil you applied will polymerize and make a new non-stick coating. Repeat as needed.

And then cook some bacon. And some eggs. And eventually, the bacon grease and the egg proteins will form a new, hard, non-stick layer that even caramelized sugar can't stick to for very long.

Before long, you'll be cooking like your Grandma did.

There's no reason to actively strip a pan that isn't new to you. (Unless you use flaxseed oil. Don't. It's a trap promoted by a singular blogger that has been parroted since by folks who are ever-since stymied that the seasoning flakes off of their pans. Don't get exotic; your Grandma certainly didn't. She just used, and cleaned, the thing.)

u/IAMA-CANADIAN-AMA · 12 pointsr/hockey

Guess we just got to wait until dawn to see the final results

u/MontagneHomme · 10 pointsr/Machinists

I'm always super careful to only hold scotch bright in tension so that if it catches it'll just slip out of my grasp. Anything in compression gets a tool to separate it from my fleshy bits; like pliers or tongs.

or...maybe?

I'd rather spend .01% of my life being an anal annoyance than have it cut short or spend the remainder without my precious fleshy bits. I'm too ugly to lose my polishing hand.

u/FuzzyEclipse · 10 pointsr/castiron

Same. I love mine, it makes cleaning the pan super easy. Here is the one I bought: https://www.amazon.com/gp/product/B07F76P97C/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

u/Myfavoritesplit · 8 pointsr/Tinder
u/mwb1100 · 6 pointsr/castiron

I got this one (was on sale for $10): https://www.amazon.com/gp/product/B01EHF0G0C

I actually ended up thinking it was too large and split it in two. I could live without it, but I wouldn't say I'm unhappy with it. I don't know how it compares with other chainmail scrubbers, but I suspect they're all very similar except maybe for size.

u/Unfairbeef · 6 pointsr/todayilearned

If you have cast iron, these chain-mail scrubbers are dual purpose.

u/nzo · 6 pointsr/Homebrewing

> stainless steel wool

More specifically- a "stainless steel scrubby"

u/DragonCenturion · 5 pointsr/reloading

$22 for enough pins to last long after you're dead. The HF tumbler is $60 before coupon. And you need Lemishine. Thats it.

u/TheSpareTir3 · 5 pointsr/GoRVing

Unless something that is not biodegradable was added to the tank (toy as you stated) everything will eventually breakdown. The question is do you have solid buildup in the tank? One way that can happen is the lack of water use, the black tank needs plenty of water all the time. Is it possible while dry camping your family conserved water while flushing?

If you are at a park, I would recommend you fill the tank fairly full with water. Let that sit 24 hours to hydrate any solids, then dump. It helps if you have a clear sewer attachment so you can see what runs out, and back flush with the one I linked to above.

If you still have a problem, add a cup of kitchen detergent (such as Dawn). Fill your tank just slightly. Then drive around in your RV, too much water you won’t get the agitation on the bottom of the tank. You want just enough water so when you slow down or accelerate you slosh. If the buildup is higher on the walls, you can increase the water volume and repeat. This won’t clean so much the lower section of the tank but will start to work the higher tank sides.

This should only be done after keeping the tank full to hydrate for 24 hours or the solids will be still firmly stuck to the walls. Some will say ice cubes but from my own experience and others testing it, the ice cubes do no better then pure water.

When driving I don’t have to go far. It’s more quick starts and stop, possibly some turning. You don’t need to do it at high speed, the key is agitation so abrupt changes will keep the water moving.

I like the Geo Method for maintenance. The basic idea is a water softener to keep things from sticking and soap for grime and smell. Start by adding two cap fulls of Calgon and 1/2 calgon cap of Dawn with water. Borax can be substituted for Calgon, it can be less effective and Borax should be dissolved in hot water before adding to the tank.

The way we do it is, dump leaving a park. Put the chemical in the tank with a bit of water before our next stop. When we arrive we fill the blank tank 1/3 or so and repeat.

u/Bareen · 4 pointsr/reloading

The 3lb would work, but if you can get a deal on the 6lb one, I'd get it. I have the 6lb one(dual drum) and if I remember correctly, I do 50 cases of .308 or 7.62x54r cases per drum, each works out to be about 1lb of brass. For 9mm and 45acp, I weigh out a pound on a kitchen scale.

I do 1lb brass, 1lb stainless steel pins, 1 lb water, a squirt of laundry soap, and a 9mm case worth of lemishine.

I deprime before cleaning with a Lee depriming die.

I tumble for 30 min to an hour, then separate from the pins, rinse, and let dry.

I also load on a single stage about once a month, and it works great for me.

If you have any questions, you can PM me.

u/_Silent_Bob_ · 4 pointsr/castiron

Like /u/itgotthehoseagain said, kosher salt and hot water is great.

Or one of the chainmail scrubbers meant for cast iron that you can get on Amazon like this:
http://amazon.com/Blisstime-Cleaner-Stainless-Chainmail-Scrubber/dp/B00N7DCCEO

It's what I use and I love it.


But don't worry about removing your seasoning. If it's on there good, you really won't remove it. And if it's not on there very good and coming off from hard scrubbing, then it wasn't applied very well anyway and needs more time.

u/oneandonlybobjones · 3 pointsr/HomeImprovement

I've heard Lemi Shine works well for this problem.

u/CharmingWonder · 3 pointsr/ADHD

I'm not sure there are any perfect solutions - If there are I haven't found them yet.

But for dishes:

  • Own fewer dishes. Even if you dirty all of them, the pile will be more manageable/less-intimidating. You could downsize a bit or go on the extreme end and have only 1 or 2 of each dish.
  • Get a countertop dishwasher if you can. You can look for one used so it's not so expensive.
  • Soak your dishes. You may not be able to get into cleaning them right after, but always at least put water in them. Otherwise, they will be harder to clean later.
  • Get one of these dish wands. I don't know if you have any specific issues with doing the dishes, but I used to absolutely hate it and thought it was really gross. I still don't get excited to do the dishes but using a dish wand has made it easier for me personally and that has helped a lot.
  • Do your dishes while you're waiting for something else. Commercials during TV? Wash some dishes. Waiting for the oven to preheat? Water to boil? Do some dishes. If you're waiting for something in the kitchen it at least makes you less likely to walk off and forget about it anyway.
  • Find something else that makes doing dishes more enjoyable. Sometimes I like watching TV or listening to podcasts while I'm doing dishes and I find that helps.
  • If you can't handle the thought of doing them all at once, promise yourself you are going to only wash a couple of dishes. Washing 3 dishes is a smaller hill to climb than washing all of them.

    Laundry is a lot harder and I still struggle with it tbh. But these are my tips:

  • Schedule a time in the week to do it. Otherwise, it becomes easier to keep putting off because it takes a good amount of time to leave and go do it.
  • You can hand wash some of your clothes (good for the ones that shouldn't be in the wash anyway). Quick tip: Instead of wringing your clothes (which isn't that great for them), you can also lay them flat on top of a towel, roll up the towel, and then stand on it. Unroll it, and it will be damp instead of soaking wet. You can hang it up overnight and it will be dry in the morning. This is good if you need to wash a couple important things but would be too much work for all of your laundry.
  • Also tip for putting away laundry after - put all of your socks into mesh laundry bags to avoid losing any and to make it easier/faster to put them away afterwards. You can also buy the same socks so that they all match.
  • Make going to the laundromat more enjoyable. Bring a book? Go to Starbucks before (or after)? Try to pair it with something you like doing.

    Basically my strategies are just make it more enjoyable, make it easier, and make it a habit. It's still not easy though.
u/pamdb33 · 3 pointsr/Aquariums

100% polyester stuffing (used for quilts) will work. You can find that in the fabric section of walmart.

You can also use (new) dollar store nylon pot scrubbers as a bio media...
http://www.amazon.com/Dozen-Round-Scrubber-Scourer-Dishwasher/dp/B00I29PYIY

u/TheSwampDweller · 3 pointsr/CasualConversation
u/TransFatty · 3 pointsr/PlantBasedDiet

I cook exclusively on cast iron or stainless steel. I won't use teflon or aluminum. The cast iron has worked great for me. If something burns onto the bottom of the pan, I just scrape it off with a metal spatula and give the pan a scrub with chainmail (similar to this) which IMO is a must-have for cast iron users!

Last night, I lazy-baked whole wheat bread on the stovetop in my cast iron chicken fryer with a lid on top. (You just smash the dough out flat instead of loaf shaped and pop it in there when the iron is hot, no oil or grease required) One of the loaves burned a little bit because I got distracted, I just scraped up the burned bits with my spatula and kept on baking. My husband likes the burned loaves, anyway.

I season the cast iron with a very tiny amount of coconut oil or bacon grease in a 400 degree oven and it keeps the surface nicely shiny and nonstick. I don't worry about the seasoning "contaminating" my food because all the oil burns off anyway.

u/cognizantant · 2 pointsr/HomeImprovement

Go to a restaurant supply store and look for “Dawn Power Dissolver”. You can also get it from amazon but at twice the price.

https://www.amazon.com/dp/B00PRACR7W/

Picture 1 is a pan I burned gravy on until it turned black. I took the picture right after adding the power dissolver.
https://i.imgur.com/bQR5pH6.jpg

Picture 2 is the pan after soaking for half an hour and then lightly scrubbing with an SOS pad.
https://i.imgur.com/eokhiut.jpg

I soaked for about an hour and then it came right off with the sos pad.

u/asciiaardvark · 2 pointsr/fountainpens

My 3776 is probably my most reliable pen. I can't think of a single problem I've had with it. But I bought it in a department store in Japan, so maybe the clerk at the stationary section adjusted it for me -- it was my first gold nib pen and my Japanese wasn't great.

If you're writing dry, try grabbing the shoulders & pulling the slit apart a bit. I prefer that to pressing the nib against something, as it doesn't change the angle of the nib - just the width of the slit.

If you don't want to mess with the nib: about 1/2 a drop of dishwashing soap in the converter will increase flow (use a toothpick to get sub-drop quantity)

u/moxiousmissy · 2 pointsr/Random_Acts_Of_Amazon

Dishwasher Detergent (Double D... ooooo yeah!) on my Needs for Team CMAZ WL.

Thank you for the contest!! <3

u/Gizank · 2 pointsr/howto

Interesting. I've been cleaning stainless steel pots and pans for a few decades and never heard that before. Makes sense, it is an acid. Some web sites claim it will leave the surface pitted, and some claim soaking them in anything will do the same. I've never had a problem with an overnight soak.

In most kitchens I've worked in, if you can't get it off after scrubbing and soaking and scrubbing some more, just leave it. It's just carbon, and will not hurt the food you cook in it. You can put the pan on the stove and burn it some more, just to make sure anything not-carbon turns into carbon. (I know that's not very helpful.)

Good luck with it. Green Scotch Brite pads and stainless steel scrubbies like these have always been my go-to for burnt-on stains. (Scotch Brite pads come in different colors for different purposes, like different grits/coarsenesses of sandpaper. Green is common in the kitchen for scouring metal. Blue is safe for non-stick pans. When you get into maroon and greys, I think they are used to sand paint off cars and stuff. I don't know the details. Just know green is good for scouring steel pans, but will leave the surface scratched. Blue should not scratch metal and is supposed to be safe for Teflon coated pans, though I don't trust anything abrasive on those.)

u/Minion_of_Cthulhu · 2 pointsr/NoStupidQuestions

You could try the product Plink. It's basically a little degradable ball filled with scented cleanser. You run a light stream of water into the disposal and drop the ball into the drain and give it ten or fifteen seconds to break apart and coat the inside of the disposal and you're all done. The scent is fairly strong immediately after you use it and you can smell it while you're still at the sink, but after that it fades. I'm not sure it would be enough to clean/mask the odor that you've got, but you could try it. Maybe use a couple of little Plink balls instead of just one.

The link above goes to Amazon, but I usually find them in drugstores and grocery stores. In grocery stores they're usually down where the dishwashing soap is and they're often not on the shelf but hanging on a little display.

u/jaba1337 · 2 pointsr/castiron

The chainmail will work, but its a bit overkill for most things if your pan is in good shape. If you too crazy with it, you might rip a little seasoning off.

In addition to the old salt/oil method, plastic scrubbers ( like these ), Scotch Brite Non Scratch, the blue kind, not the green ones, and/or a stiff nylon brush under hot water all work great. Lodge also makes Scrapers that are very useful.

u/Stregano · 2 pointsr/pics

There is a warning

I guess that myself, with many others, did not read the back label for dishwashing soap before putting it in the dishwasher. It says it, but I am not very smart.

u/lastknowngood · 2 pointsr/Kombucha

I start by washing all my glassware and utensils with 7th Generation dish soap. When I researched the process I read that you don’t want to use anti-bacterial soap because it can kill the active culture. I’ll link to the soap below. I will also use white distilled vinegar and wipe down the inside of the glassware.

After everything is clean I start filling my electric kettle from the tap. We have a Brita attachment on the sink to ensure the water is filtered. Depending on how much I am making will dictate how much water I have to heat up. Once the first run of water is boiling I will pour it into the clean jar and add a cup of plain old white refined sugar. I use a wooden spoon to stir until the sugar is dissolved.

Once I have all my hot water ready to go I will use Darjeeling Organic Black Tea (Link Below) and steep for about 10 minutes. Once the tea is steeped I put the lid on the jar and let it sit and cool. I always want it under 80 degrees so most of the time instead of checking it repeatedly I start the process at night and just let the tea sit overnight and cool.

In the morning or once the tea cooled to <80 degrees I will toss in the SCOBY and the starter liquid and put a paper towel over the top of the jar and secure it with butcher's twine. I have been brewing for a couple months now so I have a bunch of scobies and tea set aside in another jar always ready to go. Once everything is together I put the jar someplace dark and let it sit for 10 to 14 days.

My main formula works out like this 1 gallon water + 1 Cup Sugar + 2 Tablespoons of tea.

I have been experimenting with using brown sugar and longer steeping times and I am waiting on the results now. I will update the group if I notice anything substantially different.

That is pretty much process for the first fermentation. If anyone has any insight or advice I am always down for discussion.


https://www.amazon.com/Premium-Darjeeling-Organic-Black-Tea/dp/B014GLC2LS/ref=sr_1_6_a_it?ie=UTF8&qid=1484375588&sr=8-6&keywords=black%2Btea&th=1

https://www.amazon.com/Seventh-Generation-Unscented-25-Ounce-Packaging/dp/B001FA1NTG/ref=sr_1_1_a_it?ie=UTF8&qid=1484376210&sr=8-1&keywords=7th%2Bgeneration%2Bdish%2Bsoap&th=1


u/HooDooOperator · 2 pointsr/foodhacks

stainless steel gets rid of garlic smell. on amazon you can get a chainmail scrubber that is fucking awesome for scrubbing stuff. it would get rid of the smell.

in general though, fuck any kind of brillo, or any other scrubber at the grocery store. this thing is superior. and it doesnt seem to damage anything when you use it. get one.

LINK

u/Z1ggy0 · 2 pointsr/Coffee

Like everyone else has said.... scale. That happens in my kettles too, because my city has very hard water, and I don't have a water softener. I use a product called LemiShine once a month to remove stuff like that. Just add it to boiling water in the pot and scrub some. It's just citric acid, and it helps a lot.

u/ptsnucka · 1 pointr/castiron

I second the chainmail srcubber - I use this one (https://www.amazon.com/gp/product/B00N7DCCEO) when I need something more than the brush (https://www.amazon.com/gp/product/B00G0T3CE6/)

u/Jovet_Hunter · 1 pointr/breakingmom

If he’s able to stand while vomiting I have advice (I know it sounds weird and icky but go with me)

I get migraines. I also throw up. If I don’t take medicine, I start throwing up as soon as I awaken (TBI when I was 12). I also had some HG - like symptoms and vomited all during my pregnancy, hospitalized for it thrice. So I know the art of puking.

Toilets are the worst place to puke. They are rarely pristine and the residual smell or even idea of having your face where bottoms go can make it last longer. The only good thing is it’s dark and you can lay on the carpet in between bouts.

Pans and bowls are good if you have someone willing to dump and wash while you are in a comfortable place. Metal tends to have a loud ring to it that can make the migraine worse, and the smell can become associated with the action, triggering it where you may be able to control it. Glass or ceramic is best.

My favorite method? Kitchen sink. You have a clean, large place that doesn’t smell like ass. Your garbage disposal is right there. You can lean on the counters, they are a good height to support your weight. After, a swish of lemon bleach, some orange peels, or my favorites, Plinks will take care of odor.

Really, why do people stick their faces in toilets to throw up? Have they never had it “coming out both ends?” That happens enough and you start throwing up a little every time you get down to clean the toilet. Nausea and vomiting are very strongly linked to those unconscious actions since aversion keeps us from getting poisoned and dying, it’s part of an evolved response.

Anyway ignore me I’m sick and dr gave me cough syrup so tonight is fun weeeeeeeeee

u/fuzzyfractal42 · 1 pointr/castiron

Although small amount of carbon in the pan are pretty normal, thick layers on burnt-on food will prevent additional layers of seasoning from forming, so this will affect how non-stick your pan will be in the long run. Try putting some kosher or coarse-grain salt in the pan with a small amount of oil and scrub well with a rag or scouring pad and see if you can remove most of it. If it's really, really bad you can try scraping with a metal spatula but I wouldn't normally recommend that because you could scrape off some of the seasoning if you are not careful. Boiling some water in the pan and scraping with a wooden spoon can help too. So can a chainmail scrubber like of these: https://www.amazon.com/Cast-iron-Stainless-Steel-Chainmail-Utopia-Kitchen/dp/B010VRTV2O/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1472952952&sr=1-2&keywords=chainmail+scrubber

Make sure to dry thoroughly after washing and occasionally wipe a thin layer of oil around the pan. If you are getting a lot of burnt-on food when cooking I recommend cooking at a lower temperature (you should hardly ever need to go above the "medium" or half-way setting on your stovetop - cast iron retains heat better than other types of cookware.) and using slightly more oil when cooking until your seasoning is more built up.

I recommend taking a read of the subreddit's FAQ: https://www.reddit.com/r/castiron/comments/1ttytx/a_collection_of_cast_iron_information_from_reddit

u/TxColter · 1 pointr/Games

Thank you, but i'll leave my mistake

u/KGrizzly · 1 pointr/greece

Μπάνιο με αυτό;

u/sneakpeekbot · 1 pointr/GifRecipes

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u/Bodhizendo · 1 pointr/IWantToLearn

Dawn is a dishwashing soap it can be found in most American supermarkets as well as Home Depot and Target.

The blue variety is the basic no frills original formula of Dawn. It is a dark indigo color.

To differentiate from other kinds with added scent and foaming action, I just call it "blue Dawn."

http://www.amazon.com/Dawn-Ultra-Dishwashing-Liquid-Original/dp/B001XQ7LOS

u/MightyOrca · 1 pointr/mopeio
u/anonyME42 · 1 pointr/castiron

This.

I bought one of these about 2 1/2 years ago. Still in perfect shape and does an amazing job. Also, cleaning the chainmail is so much easier than trying to get bits of food out of a scrubbing pad, sponge or brush.

Plus, it looks cool hanging in the kitchen

u/Poop-Back-and-Forth · 1 pointr/reloading
u/krebby · 1 pointr/howto

Dawn Power Dissolver is the only thing that gets brake dust off my Acura's metal wheels. A little pricey, but lasts a long time. My brake dust is black, not brown, though. I second the question of whether you also have rust.

u/BruMedNick · 1 pointr/chemicalreactiongifs

Pure silver wouldn’t “rust” per se, but electroplated nickel steel (EPNS) items could.

So, we have display items from the 1800s at work, proper silver that has been hallmarked.

If there is a considerable amount of issues with an item, a soft toothbrush and a bit of elbow grease dipped in
silver polish cream will remove most of the patina (we like our silver shiny). To remove the additional polish that sticks into the nooks and crannies (the excess polish dries dull pink to be easily seen), dip the toothbrush into
silver dip
(different tubs for display and food service items!) and scrub off the dried up polish. Buff with a soft cloth (we use ripped up old cotton bed sheets as rags).

The use of gloves and a face mask is always greatly encouraged, especially the latter when you’re removing the dried polish, becomes a fine dust.

Food service items, we’ll silver dip in a tub (again different bottles for food and display), then immediately wash in running water. We may use a soft sponge to scrub it a bit. If there is a spec of rust through the EPNS, we’ll clean that off with a
Brillo Pad
very lightly; you will cause some fine micro scratches to the plating around the rust, but it’ll just remove a fine layer.

NOT TO BE USED ON DISPLAY ITEMS!

I’ve had a group of over zealous lads come through before and pour a bit of silver dip into a silver ice bucket from 1870s before, then leave it in the Silver Store. Since it wasn’t a piece that was regularly rotated for display, we didn’t realise that it was full with dip for the better part of a few months. Couldn’t smell it either, since the store smelled of polish. When we did find it, it was as expected, but with crystals everywhere. Turned a sludgy black too. The acid in the dip actually burned through the silver, so that was totally lost.

To remove the crystals, a screwdriver, hot water, and a few hours of chipping and scrubbing may have been involved. Externally the ice bucket is still display worthy, just don’t look inside.

Once the silver plate is lost, it’ll be just a base brassy yellow colour in that spot. I’ll try to find an example at work later.

We regularly dip our EPNS cutlery at least once or twice a week; after through washing (especially if egg yolk has been involved), open a jar and just dip the fork tines in, less than 2 seconds is enough, if you want to swirl it around you can too, until the tarnish is removed, then wash in running water.

u/TheLillin · 1 pointr/bettafish

I typically put one back to back for a couple weeks if I know one is going on the wayside. However, once I started learning about filter media I started just stuffing my Hang-On-Back filters with filter floss and ceramic rings. Right now my HOB has a small bag of purigen, a little clump of poly fill, and a pot scrubbie.

I experiment with different media regularly, but you always want to seed your new media by placing it in the tank(near the water flow) or, preferably, in the filter itself.

u/Corn_Wholesaler · 1 pointr/AskMen

Yeah, you want to make sure you get the dishwasher tabs and not use liquid dish soap that you use to clean dishes in the sink. Using dish soap, instead of something made specifically for dishwashers will cause the soap to create massive suds, which will overflow and make a giant mess.


There are also dishwasher gels and powder, powder is the cheapest but being a powder is generally seen as much less convenient, and if you get water in the box then gg. Gels are more popular than powder, less popular than the tabs.


Generally, I've always cleaned food debris or soaked food caked on dishes in the sink before putting them in the dishwasher. There are also certain items that are better to be hand-washed.

u/lefsegirl · 1 pointr/Frugal

For those who do not want to use TSP as an additive, LemiShine is a very effective booster. I also use it on glass shower doors, hose fittings, anything with hard water buildup. My favorite use is to remove the "haze" from stainless steel cookware that forms after cooking certain foods - oddly both beans and spinach leave the residue, but LemiShine removes it in minutes.

u/M_Meursault · 1 pointr/PlantBasedDiet

I would get a chain mail cast iron scrubber. Heat up the pan a bit and soak it in hot water before scrubbing gently. You could heat it up again to dry it and see if enough came off, if not, repeat? Seems like you could remove a bunch without ruining all the seasoning and kind of encase it? https://www.amazon.com/Cusfull-Premium-Stainless-Chainmail-Scrubber/dp/B01H1AQGVI

u/___cats___ · 1 pointr/castiron

make sure you're re-greasing after drying. also, over a weekend, just let it sit on low/mid-slow on a burner for a few hours while wiping it down with oil a few times. it all helps. I'd got my shitty Emeril skillet like glass after a few months of doing this and using it primarily for meats initially. Today, with a tab of butter, I could make sunny-side-up eggs perfectly.

Also, not sure how you're going about scrubbing, but you might consider a chainmail scrubber instead of a brush or sponge. That'll help get the grit off of it without scrubbing away the good stuff. http://www.amazon.com/Blisstime-Cleaner-Stainless-Chainmail-Scrubber/dp/B00N7DCCEO/ref=sr_1_3?ie=UTF8&qid=1450286841&sr=8-3&keywords=chainmail+scrubber

u/_BigDickBandit · 1 pointr/cookware

Wow, I do a reddit search for Matfer Bourgeat looking to see if this exact question had been answered and here we are, you asked the same thing 20 minutes before me.

I'm running into the same issue with my 11 & 7/8" Carbon Steel pan from Matfer Bourgeat. I've been using Brillo pads which has been pretty successful, but painstaking. A lot of elbow grease is needed here - the coating covers both sides of the pan.

In addition to your question (is there a better way to do this), I'm wondering if I should season the outside/bottom of the pan as well, once I get the wax off. I'm planning to use the potato peel/salt/oil method, and would probably use the typical cast iron method in the oven for the bottom.

At the moment, the Brillo pads are working (slowly, but surely). I'm about to try some Barkeeper's Friend to see how that goes.

Update: Barkeeper's Friend with a rag works to get the stubborn film out of the corners of the pan, but it's not very useful for much else. Sort of at the same conclusion you are - I might hit this thing with some Easy Off and let it sit in a trashbag overnight.

u/dillycrawdaddy · 1 pointr/camping

We use this

At home too. Just scrub it out with some water. Easy peasy.

u/attack_bronson · 1 pointr/castiron

Cook bacon, scrub thoroughly with chainmail pad, wipe with paper towel, repeat.


Blisstime Cast Iron Cleaner Premium Stainless Steel Chainmail Scrubber, Square https://www.amazon.com/dp/B07F76P97C/ref=cm_sw_r_cp_api_i_T.ITDb4WHGDJD

Edit: no water, and definitely no soap

u/RadnessaurousRex · 1 pointr/Dreadlocks

Their really isn't much to it, residue free and cost effective, 2 bottles for 10 bucks, I typically get some through Amazon, here's the exact one I've been using for years, http://www.amazon.com/Dawn-Ultra-Dishwashing-Liquid-Original/dp/B001XQ7LOS/ref=sr_1_1?ie=UTF8&qid=1373341739&sr=8-1&keywords=dawn+dish+soap

u/littlekingMT · 0 pointsr/castiron

This thing is a blessing .
Cast Iron Cleaner XL 7x7 Inch Premium Stainless Steel Chainmail Scrubber https://www.amazon.com/dp/B00N7DCCEO/ref=cm_sw_r_sms_awd_QZDKwb9DHTSKJ