(Part 2) Best surface scouring pads according to redditors

Make sure to buy the good ones.

Here are the ones I get on Amazon, and they are way better than the cheaper ones.

Generic Jumbo Magic Cleaning Eraser Sponge Melamine Foam High Quality 110 X 70 X 30mm (Pack Of 99) https://www.amazon.com/dp/B015RNBIM8/ref=cm_sw_r_cp_apa_n09Ezb61WZ3BJ

Barkeepers Friend is good, but for brown crud buildup I use a pumice stick

It will do in seconds what powders won't do in hours of scrubbing. Literally, because I've been there and done that

The ones with metal handles are especially nice. A wooden handle is prone to rotting. A metal handle lasts forever, and the brush head can be replaced (and composted) when the bristles begin to break down.

ETA: It helps to have a dish cloth on hand in addition to the brush, for small or oddly shaped items. I use nylon mesh scrubbing cloths . The weave is loose, so they dry very quickly. They can be machine washed.

Cast iron lover ... it's easy.

You need:

• hot water
  
• a scraper like this
  
• a pad like this
  
  Technique:
  
  

• Rinse the pan with the hottest water you can stand.
  
• Use scraper to remove anything stuck to the bottom.
  
• Run the scotch pad around a couple of times.
  
• Dry thoroughly.
  
• Put on a warm burner for a minute or two to ensure all the water is off.
  
• Lightly coat it with some oil on a paper towel and wipe hard to ensure any oil left is a very thin layer.
  
  Done.
  
  Don't believe me though, watch this great demonstration, starting at 16:30

>1) I was just a dumbass for using the scouring pad

Possibly?! Was it like This Or more like This ?


I've never had anything stick so bad that a little hot water and one of These couldn't get it off easily.

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>2) I was seasoning them with too-thin coats of oil

Not likely, you want it wiped down almost dry, you sound like you did good here.

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>3) The quality of my seasoning was somehow marred by tiny bits of rust I couldn't see

Tiny invisible rust won't hurt. But oiling over a raw pan that's not 100% dry and then baking, can cause issues with the seasoning sticking.

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For a long time this Flax seed oil method has been praised as being the end all and be all of seasoning cast iron. More and more lately I've been hearing stories like yours. There's got to be something to it. Either people are doing it wrong, or it's not really as good as people say. All I can say is that people seasoned pans without issue for the last 100+ years using whatever kind of grease they had on hand, and it worked just fine.


I've had pretty good luck with Olive Oil (Even though others may disagree). I've since moved on to using Sunflower oil and like it very much. I use only metal utensils, and only scrub with the pads I linked above and have never had the issue of seasoning flaking off.


Edit

Here's a few links with other people having problems with their Flax seasoning. Maybe you can glean some info from them.



My Flax seed problem.


"It worked nice. I was happy. But it didn't last."


"I like using olive oil better because olive oil in thin layers do not flake off like flaxseed for me"


After 8 coats, the surface looked great, the eggs slide off nicely and I thought we were golden. Then...the seasoning started to wear/cook off quickly.

I'm not noticing anything like that on mine at all and I've had it for a month now. That said, I've had a lot of luck cleaning stains like this on other soft touch plastics with a magic eraser and a tiny bit of water and soap.

You'll want to clean your records with something like a Spin Clean or a cheaper clone. Then you'll probably want to upgrade the inner sleeves if they come in paper ones. And you'll need outer sleeves for those purchases that don't come with one. Then a carbon fiber brush would be great for getting any surface dust off before spinning a record. And occasionally you'll want to wipe any debris off your stylus with either a stylus brush or use a Magic Eraser. Speaking of the stylus, you should double-check the tracking force with a scale.

For storage, maybe just an IKEA Kallax will do.

Visited the grocery store for the last time before March. But to be honest, I would only hit the grocery store once a month anyway, i spread my shopping out over various places to save money. Starting at the dollar store, then moving up to Big Lots discount store, and then only going to the grocery store to fill in whatever I couldn't get at a discount. I visit walmart once a month too, but that's mostly pet food and laundry stuff. Today I collected official city collection trashbags, molasses, another dozen local eggs, bleu cheese, and some romaine lettuce and tomatoes. I know they may not make it to the end of the month, especially if I eat them. But I have plenty of canned and frozen veggies after they are gone. I don't even bother with cucumbers anymore, if you don't eat them the day you buy them they immediately go all squishy.

Filled up the truck 20 gallons, that should last me a good long time.

The restaurant supply house was closed today, so i missed out on a resupply green scrubbie pads. It's the only place i bother getting them. you get a large package of the double size restaurant ones for $4, then i cut them in half. I may HAVE to break down and go there on Monday, since I also use them to clean bikes when I volunteer at the Portland Gear Hub. first I will root around and see if i have any left unused someplace.

ed. oops nevermind. I found exactly what i wanted on Amazon for just about the same money. 6x9 pads 10 for $5 so i ordered them and they will come in tuesday or so. I use them for a LOT of cleaning chores, it saves on paper towels. Basically i have 2 rolls of paper towels for the month and that's plenty. Mostly I use the dish rags from Home Depot 65 for $19 - last me for years.

I feel I should have started earlier and made a list of everything i use in the course of a month.

but both sides are abrasive

Just make sure you use pure 100% copper scrubbers not copper plated.

https://www.amazon.com/YETHAN-Copper-Scouring-Pack-100/dp/B0784WFLH2/

I just got a stainless set for Christmas this past year. I was really excited but also terrified, then I did some research. The key to stainless steel cooking is heat the pan first before adding ANYTHING. I believe the adage is hot pan, cold fat.

So, say you want to cook something over medium-high heat.

• Turn the burner on to that, set the pan on it and forget about it for a few minutes so the pan comes up to heat empty.
  
• Then, add your fat, so butter, olive oil whatever (I don't do this with bacon because the bacon is essentially the fat, just heat and slap in your bacon), let the fat come up to temperature. You want to wait until you see a nice shimmer on the surface for things like olive oil. * Then add your food.
  
  I can even scramble eggs in my skillets and they slide out like nothing. You'll notice after a little practice that these babies are, when used properly, less prone to stick than something with a non-stick coating, unless of course you burn the shit out of it. :)
  
  Also, for cleaning, let the pan cool before you wash it. My favorite things to use are either no scratch Scotch Brite pads or Scotch Brite Dobies but in most cases I don't really need to scrub. That being said, you're going to encounter situations where you burn things or the fat oxidizes on your pans and for this, hands down, get some Bar Keepers Friend. It's the best thing ever.

for vegetables, I use this: http://www.amazon.com/OXO-Grips-Flexible-Vegetable-Brush/dp/B00004OCL2

for the mesh screen, I use one of these: http://www.amazon.com/Scotch-Brite-Products-Heavy-Duty-baked-Top-selling/dp/B004E2RXPA

in my experience, green scrubbies work so much better for cleaning off the mesh than a brush does.

http://www.amazon.com/gp/aw/d/B00EZGIT8U/ref=pd_aw_sbs_6?pi=SL500_SS115&simLd=1
That's one example. Melamine is the active substance

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.)

For situations when you are in a pinch or just get too many hops transferred by accident, stainless steel scouring pads fit snugly on the bottom of the out tube and works great.

Did you just use one of these Scotch-Brite pads to do it?

https://www.amazon.com/Scotch-Brite-105-General-Purpose/dp/B0714LJ9HK

When it comes to scrubby sponges, the best is this. They market them towards pro kitchens and may be hard to find where consumers shop.

I’ve had good luck with “bar keepers friend” and a kitchen scrubber pad. https://www.amazon.com/Pack-Tough-Scouring-HeRO-Imports/dp/B01N4G6B0K

A combination of those scotch bright green scrubbies and soaking in oxyclean worked great for me.

https://www.amazon.com/Scotch-Brite-Products-Heavy-Duty-baked-Top-selling/dp/B004E2RXPA

Scotch-Bright scrubbing pads. Copper scrubbing pads can also be used on the ceramic coated pans with no problems.

> dry magic eraser

https://www.amazon.com/Clean-Eraser-Creates-Noticeable-Environment/dp/B00MIMI0IC/ref=asc_df_B00MIMI0IC/?tag=hyprod-20&linkCode=df0&hvadid=366289409245&hvpos=1o1&hvnetw=g&hvrand=10412671132725905610&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9033787&hvtargid=pla-675959415777&psc=1&tag=&ref=&adgrpid=76640857579&hvpone=&hvptwo=&hvadid=366289409245&hvpos=1o1&hvnetw=g&hvrand=10412671132725905610&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9033787&hvtargid=pla-675959415777

https://www.amazon.com/3M-08293-Scotch-Brite-General-Scouring/dp/B00C0OH5E8

https://www.amazon.com/Mr-Clean-Magic-Eraser-Original/dp/B016YWN5TU/ref=mp_s_a_1_3?keywords=magic+eraser+original&qid=1562610839&s=gateway&sprefix=magic+eraser+orig&sr=8-3
Just need to get the original Type. I’ve been using them in my 50 gallon ever since I scratched it using a card to get algae off

if you are talking about the green life ceramic coated pans you should know they recommend cleaning them with magic erasers, not your typical nylon scouring pad. And the magic erasers work great cleaning them up to new looking every time. The trick is getting magic erasers for cheap. I just got 100 of them for $7 being sent from china.

When I clean the pan I get most of it out with a sponge, then there's some sort of discolored spots or areas, discolored with a thin layer of matter. the magic erasers knock this out like a champ.

here's a link
http://www.amazon.com/dp/B00EZGIT8U/ref=nosim/?ascsubtag=FWcuirij&tag=fatwalletcom&linkCode=as1

One of these things?