I’ve honestly never had a problem with the chain mail sponge.
I don’t think you are picturing the right thing here. Lodge makes and sells it specifically for cast iron care. The rings are large and smooth, so it scrubs without being too abrasive. There’s a lil silicon wedge in the middle of the “sponge” to give it extra bounciness.
This is very different from steel wool.
Metal spatula handles the majority of it anyway, and nobody is scared to use their metal spatulas on cast. “Stuck on” is usually the corners or sometimes parts the egg got too when I was too impatient for the pan to get hot.
Protip…cast iron pan + chain mail sponge.
If I do that, the seasoning comes right off lol. Even using one of those green scrubbers (but the blue, non-scratch) makes that happen.
Nah the seasoning is strong. My cast iron is the easiest cookware I have to care for.
Although I mainly use for frying eggs and grilled cheese, so there’s always butter … I don’t need to use a whole lot though.
Probably because of the extra butter, because man you probably killed someone’s pan with that comment.
I’ve honestly never had a problem with the chain mail sponge.
I don’t think you are picturing the right thing here. Lodge makes and sells it specifically for cast iron care. The rings are large and smooth, so it scrubs without being too abrasive. There’s a lil silicon wedge in the middle of the “sponge” to give it extra bounciness.
This is very different from steel wool.
Metal spatula handles the majority of it anyway, and nobody is scared to use their metal spatulas on cast. “Stuck on” is usually the corners or sometimes parts the egg got too when I was too impatient for the pan to get hot.
No need to crusade your pan.
That would be a bit foolish, because then you will have to reseason your pan after each scrub.