The Ringer

As Alton Brown would say, "No uni-taskers!" I have always had success with plastic Tuffy scrubbers, sometimes with a little help from a salt/oil slurry as a mild abrasive. Although I do understand the concept behind the chain mail. I have to wonder when the copy talks about retaining "flavor", though. "Chef Bob"s internet domain and Amazon link indicate ownership by an individual described elsewhere as a "serial Internet entrepreneur". If you do want to order one of these from Amazon, however, please consider using this link:

http://www.amazon.com/gp/product/B00FKBR1ZG
 
I had and used a larger link version of the chain mail for a while to clean my iron but didn't care for it. The contact surface of the mail is not very great so it took longer than needed to hit all of the surface plus I ended up with a greasy chain mail and greasy hands. I have since used my old trusty 1950s steel spatula to scrape off any stuck food along with, if needed, a plastic scrubbie (the red and yellow one) then a quick dry with paper towel. Why coat with more oil after you have cleaned and wiped the cooking oils off? The pan is left with adequate oils until it gets used again. Cleaning an iron skillet should be no more than a 60-90 second pleasure.
 
OK, I really love these things! I will say I bought the ringer and a finer one, called a CM2 by KnappMade and while the ringer was ok, I found it to be too coarse. The CM2 is very fine and does a phenomenal job! I was skeptical, especially for $20, but I am converted. I never use anything else. It feels good in the hand and does a great job of cleaning off anything that might have stuck on. Try one, you will like it!

http://www.knappmade.co/cm2.html

Here is the amazon link for it, but it is currently unavailable.

http://www.amazon.com/gp/product/B00JCER6U2/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1
 
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