Post #3452123
2026-06-28 17:33 UTC
That’s why I like stainless steel cookware. If there’s a tough mess stuck to them, I just switch from my usual sponge to the stainless steel scouring pad and wear it back down to the metal.
Can do similar with cast iron, but it can turn into more work if you need to reseason it.
Replies (2)
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@naeap@sopuli.xyz 2026-06-28 18:03
Since some months now we have a carbon steel pan and I absolutely love it, because it’s also very thin and adapts quickly to temperature changes And also has the advantage to clean it quite roughly
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@PapaStevesy@lemmy.world 2026-06-28 18:11
As someone who has spent their fair share of time deep-cleaning greasy commercial kitchens, I believe the stainless steel scrubby is one of humankind’s greatest creations.