Why the Chain Mail Scrubber Works.

You’ve probably seen them around: those almighty stainless steel chainmail scrubbers designed to clean cast iron pans. They look a bit like medieval armor, and we often get asked, "Do they really work? Or do they damage your pans?"

Since we’re still selling them, you can already guess that we’re convinced of their effectiveness. Why? Let us explain!

Two Types to Choose From

First, there are two options: one with silicone reinforcement and one without. The chainmail can be easily wrapped around your finger, allowing you to apply pressure effortlessly. The chain mail scrubber also has a sturdy inner core, making it just as easy to apply pressure.

Scrubbing

Primarily, you use the chainmail or chainmail scrubber to remove stubborn, baked-on food residues. That’s the main way people typically use this product. But did you know the scrubber has an extra function as well?

Bonus Function

Thanks to the friction it creates, the scrubber roughens up the surface of the pan by scrubbing off the outer layer of conditioner. The result? The next time you use the pan, the fat adheres better, improving the pan’s protection. This could be the fat released during cooking, or a fresh layer of conditioner if you’re reseasoning the pan. Later, we’ll explain when your cast iron needs extra seasoning.

Does It Cause Damage?

Thankfully, no! All it does is scrub away baked-on residues and roughen the existing layer of conditioner. Exactly what you want! Once the residues are gone, you simply reseason the pan to restore its optimal protection. The cast iron itself remains unharmed.

Cleaning

The best time to clean cast iron is right after cooking or after your meal. Never leave food sitting in the pan overnight—that’s a surefire way to get rust. How you start depends on the state of the pan. If it’s relatively clean, the process is quick. When there’s no baked-on residue, your cast iron pan can be cleaned in no time.

Steps for Light Cleaning:

1. Wipe the pan clean with a paper towel.
2. Lightly scrub the bottom with the chainmail—don’t press too hard; just glide it gently over the surface.
3. Done! You can use the pan immediately again. When cooking, fats from the food will adhere better to the roughened surface.

Tackling Stubborn Baked-On Residues

If your cast iron pan has baked-on food, you’ll need to put in a bit more effort and reseason the pan. Follow these steps:

1. Hot Water:
   Rinse the used pan with hot water. Use the chainmail or chainmail scrubber to scrub off the baked-on residues.

2. Evaporate Moisture:
   Once the surface is residue-free, dry the pan thoroughly and heat it up to evaporate any remaining water. This prevents moisture from lingering in the porous cast iron.

3. Conditioner:
   After the moisture is gone, turn up the heat and apply a thin layer of conditioner to the sizzling hot cast iron. Begin the reseasoning process. Depending on your oven and the type of conditioner you’re using, the oven or BBQ should be heated to around 180–200°C.

4. Cooling:
   Once the pan starts to smoke, allow it to cool. It’s now ready for use or storage in a dry place.

The more consistently you maintain your cast iron, the faster the pan will develop its natural flavor and the longer it will last. Ready to get started?

Want to revisit our full usage guide? You can find it here.