That’s why I like stainless steel cookware. If there’s a tough mess stuck to them, I just switch from my usual sponge to the stainless steel scouring pad and wear it back down to the metal.
Can do similar with cast iron, but it can turn into more work if you need to reseason it.
As someone who has spent their fair share of time deep-cleaning greasy commercial kitchens, I believe the stainless steel scrubby is one of humankind’s greatest creations.
Been there as well
And I tried to save a pan, but the fat and dust would never get of it, and I needed to throw it away anyway…
That’s why I like stainless steel cookware. If there’s a tough mess stuck to them, I just switch from my usual sponge to the stainless steel scouring pad and wear it back down to the metal.
Can do similar with cast iron, but it can turn into more work if you need to reseason it.
As someone who has spent their fair share of time deep-cleaning greasy commercial kitchens, I believe the stainless steel scrubby is one of humankind’s greatest creations.
Since some months now we have a carbon steel pan and I absolutely love it, because it’s also very thin and adapts quickly to temperature changes
And also has the advantage to clean it quite roughly