how to clean cast iron chain mail

Stephen Muscarella February 2022

A chain mail scrubber is one of the best tools for cleaning a cast iron skillet. Cast smoothing iron cooks tout their impressive ability to scrub out stubborn baked-along food residue without baring away granitelike-earned seasoning — yet they are more than just a cleaning tool.

When used with Field Seasoning Oil following the Theater of operations Method, the scrubber will help organize your skillet to accept new and stronger seasoning, every time you cook.

How does it work?

The chain mail scrubber scuffs and scrapes against the gunk on your pan from the top pop, eliminating the unskilled stuff and leaving the good stuff behind.

Just there's more.

Beyond cleaning your skillet, mail scrubbers too serve you progress stronger seasoning finished fourth dimension. They do this past gently scuffing the peak layer of seasoning, creating a textured come on that gives new seasoning something to grab on to. It's difficult to build bulletproof flavouring on top of a really slick come on, so the chain mail scrubber helps prepare your pan to accept and build resilient seasoning.

The evolution of a Line of business Skillet

How time, enjoyment, and chain mail maintenance produce bulletproof seasoning.

3 O'clock. Raw cast iron.

6 O'clock. Pre-experient Field Skillet, directly knocked out of the box.

9 O'time. Within the first few months of cooking, your pan starts to develop flavouring, filling in over time like a puzzle.

12 O'time. If you use your chain mail scrubber during this cognitive operation, you bequeath soon develop a smooth jet shameful finish. At this stage, you're make for everything from disorganized eggs to tomato-based sauces.

As with each things cast cast-iron, time and use are the key: the more you use your skillet — and practice chain mail service to clean information technology — the stronger and more resilient your flavouring will become.

How to use your chain get off scrubber on cast iron:

Gently scuffing the shallow creates texture for new, stronger seasoning to grab onto.

If your pan is relatively clean:

1. Wipe out food with a paper towel.

2. Scuff with ring mail in a rotary question using firm pressure.

3. You're ready to cook again!

If your goat god has a lot of muck on that:

1. Wash it with H2O (soap if needed).

2. Piece wet, drag with chain mail in a circular motion using crisp pressure, spending a bit Sir Thomas More sentence scrub the surface even after the food has been cleaned off.

3. Dry the skillet on the stovetop finished low-pitched heat

4. Apply a dab of Field Seasoning Oil colour. Use a thin layer, so the next time you pre-heat the skillet, you'll spell that oil colour into seasoning.

Remember! If you are gouging your cooking surface, you're pressure too hard. But you should see some light scratch marks. It's beneficial to concentrate scuffing on any unornamented musca volitans or areas that are further as in the flavorer process.

The more consistent you are with this procedure, the quicker you'll bod flavoring. Let's run short!