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From personal experience as a dishwasher, old steel wool tends to lose little pieces as it gets more and more brittle. Pieces would get caught in the rivets whe
by jagger27 9y ago
From personal experience as a dishwasher, old steel wool tends to lose little pieces as it gets more and more brittle. Pieces would get caught in the rivets where the pan handle attaches. I was yelled at more than once because of that—but how else do you clean a pan?
- dragonwriter 9y ago> I was yelled at more than once because of that—but how else do you clean a pan? Steel chainmail is awesome for cast iron, and probably safe for anything steel wool is safe for. For pans with coating (enamel or nonstick) where that's not safe, soap, water, and sponge works (sponges have the same shedding problem as steel wool, but usually higher contrast and harder to miss and fail to rinse out when they do shed.)
- CodeWriter23 9y agoI concur about the steel chainmail. I washed dishes in a New Mexican Restaurant when I was younger. The worst was the 30 quart bean pot. The starch and the beans. The chainmail made short work of it. But focusing in on the rivets, there are two ways to look at it. The remaining fat that has undergone polymer-type conversion due to heat is seasoning, not dirt. Or if you really want to get in there, probably an ice pick.