The Ringer forcleaning cast iron

[RichieB]

Anyone have or used this?

https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=as_li_ss_tl?creativeASIN=B00FKBR1ZG&imprToken=NPHiHKYSIdVdvsxqXqNQgw&slotNum=2&ie=UTF8&linkCode=w61&tag=fwsyndtheringercastironskilletcleaner0317-20&linkId=ce432e7dc378f718ae89ba3816bc194d&language=en_US

[Charley Langer]

That looks really abrasive. I generally just use salt as a mild abrasive and keep it well-seasoned.

I suppose if you have a problem, like rust or severely bunt on gunk, you may need to use something very abrasive and then re-season before using again.

Thoughts from other folks?

[Spinaker]

A blue Scotch Pad or a poly scrapper like I mentioned below works far better for removing flash rust or stuck on food. Much less abrasive and more effective.

https://www.amazon.com/Scotch-Brite-Non-Scratch-Scrub-Sponge-6-Sponges/dp/B0043P0IAK/ref=sr_1_1?keywords=Blue+scotch+brite&qid=1576526812&s=industrial&sr=1-1

[Spinaker]

I have talked about this in a few posts. (here is the most recent.) Not that I am some kind of professional but I don't recommend them. There are plenty of other options out there to use. A poly scrapper is a better tool and cheaper and it won't potentially damage the surface of your pan or your seasoning. Some will disagree and that is fine. But I choose not to use them on my pans. As I said above, there are better and safer methods.

Additionally, if you have stuff being baked on the surface of your pan, that bad. You are using too much heat or not enough oil. Or both. It is better to change the way you use and care for your iron; rather than use chain mail to scrub the heck out of the pan surface. Remember, cast iron retains heat very well. Which means once heated, you do'nt need the stove to blast the pan to keep up. Like you might have to with steel cookware. You can easily fry a steak on medium heat and a properly heat soaked cast iron pan. Many people put the cast iron pan on high and cook like they are using steel cookware. Cast Iron is different, you don't need to chase the heat around the pan like you would with a steel pan.

That being said, chain mail is great for cleaning the grates on your grill.

[Charley Langer]

Thanks! That makes total sense to me. 😊

[Steve B]

WHAT the CI whisperer NOT a professional? You crack me up Spinaker You know you da man when it comes to CI's.
Heck if it weren't for you my house would still be sitting level.

[gcdmd]

For the newbies on the board, Spinaker is "Da Man" when it comes to cast iron. You need to check out his old posts on restoration and care of CI if you have any questions.

[RichieB]

Thanks all for the feedback. Spinaker I use those pads today on them. I'll stay with that method. Thanks for saving me some coin.

[Dan Deter]

I find for me, the chainmail keeps me from having to scrub hard enough to risk the surface, its able to knock off anything that got stuck on (or more often left behind when pulling the food out) without needing to bear down. I use minimal pressure when using the chainmail, really just pushing it around with no downward force.

[Razor]

Same here. I use mine regularly. With light pressure I have no issues. Ironically I just recently bought one for my father in-law as a Christmas present because he's scared to death of cleaning his cast iron.

[jfmorris]

I use a brush I bought from Lodge, and plastic scrapers to clean my cast iron. The more I use the 12" Lodge, the less I have to scrub it, as less is sticking over time. It makes me sad that I let it sit in the back of the cabinet for 10-15 years unused other than for cooking blackened steak a couple of times per year.

Fixing to go fire up my Lodge dutch oven to make "Chicken Paprikash" after seeing a recipe for it in the Thermoworks email yesterday...

[ComfortablyNumb]

I guess I am a complete heretic. I use my SS spatula to scrap the CI. Although I use the Ringer mostly to clean grates, I occasionally use it on CI. Most of the time cleaning is just wiping it out with a paper towel. If it's really bad, I put hot water in the hot pan, scrape with the SS spatula or wipe with the Ringer, dump contents in the dog food bowls, put pan back on burner and wipe with coconut oil. But no matter what, it's put away oiled inside and out.

[Red Man]

I use the plastic mesh Dobie sponges. They work really well for me.
Scotch-Brite Dobie All-Purpose Cleaning Pads, Scours without Scratching, 12 Pads https://www.amazon.com/dp/B07964MFJG..._FAe-DbB1Z93RW

[gcdmd]

Yup

[HawkerXP]

Can you smoke them too?

[Red Man]

HawkerXP It’s dobie, not doobie 🤣. It’s funny you say that though, because I recently discovered my mom thinks it’s pronounced doobie and I like that pronunciation much better...leads to a lot of jokes while cleaning up.

[radshop]

I guess I am a complete heretic. I use my SS spatula to scrap the CI. Although I use the Ringer mostly to clean grates, I occasionally use it on CI. Most of the time cleaning is just wiping it out with a paper towel. If it's really bad, I put hot water in the hot pan, scrape with the SS spatula or wipe with the Ringer, dump contents in the dog food bowls, put pan back on burner and wipe with coconut oil. But no matter what, it's put away oiled inside and out.

Heretics unite!
I scrape with the metal spatula if there's anything stuck to the pan. And sometimes even when there's not. It's part of why my Lodge skillets that came from the factory a little rough are now mirror smooth - all that scraping with a steel spatula.

As far as whether that scrapes away the seasoning? Maybe, but I don't care. That's easy come, easy go, as far as I'm concerned. Don't get me wrong - I admire people who maintain their CI perfectly. But I've found what works for me, and that definitely doesn't include babying my cast iron like it's teflon coated.

For everyday cleanup, I also use a nylon brush and paper towels.

[ComfortablyNumb]

Easy come, easy go, easy re-seasoned!

[ifican]

Once you get it good and seasoned its pretty easy to keep that way and not much really sticks to it like when they are new. We just put in sink and let soak for a bit then green or blue scotch pad and everything comes right off.

[FireMan]

#1 It’s Cast Iron, ya don’t have ya baby it like it was some kinda fancy dish. #2 It’s Cast Iron it’ll take an unbelievable amount of punishment & last a hunnert year’s. #3 It’s Cast Iron so learn how to cook with it & not destroy food. Cleaning is easy, don’t over think it or figger ya need to spend, spend, spend to maintain it. People were usin this stuff long before Amazon was a dream. Shoot, they were usin it long before the Sears catalog. Eat good & clean good. 🕶