You see them all the time. Those almighty, interconnected stainless steel chainmails and scrubbers you use to clean your cast iron pans. They look a bit like medieval armor, and we often get asked, "Do they really work? Or will they damage your pans?"
Since we still sell them, that's a testament to our own conviction. And why? We're happy to explain!
First, you have a choice of two types: one with and one without silicone reinforcement. The chain mail simply wraps around your finger, making it easy to apply pressure. The chain mail scrubber has a sturdy interior, making it easy to apply pressure. 
Scrubbing
First, you use the chain mail or chain mail scrubber to remove stubborn, caked-on food residue. At least, that's how we primarily know this product. Did you know the scrubber has an additional function?
Additional function
The friction roughens the surface of the pan, as you're scrubbing over the outer layer of conditioner. This allows the grease to adhere better the next time you use the pan, which protects it. This can be either the grease released during frying or, if you need to season the pan first, the new layer of conditioner. We'll explain later when you need to season your cast iron.
Damage
Luckily not! At most, you're scrubbing off the caked-on residue and roughening the surface of the conditioner that was already on the pan. Exactly what you want! Once the caked-on residue is gone, you're seasoning the pan once, giving it optimal protection again. The cast iron, nothing happens to it!
Cleaning
Cleaning cast iron is best done immediately after cooking or eating. Don't leave your food in the pan overnight, as this will inevitably lead to rust. How do you start? That depends on the condition of the pan. Is the pan relatively clean? Then you're done in no time. If there are no caked-on residues, your cast iron pan will be clean in no time.
- Clean the pan with a paper towel
- Wipe the chain mail across the bottom of the pan. Be careful not to press too hard; rub lightly over the surface.
- Done! You can use the pan again right away. When you fry, the grease from your food will adhere better thanks to the rougher surface.
Heavy caked-on food remains
If you have caked-on residue in your cast iron pan, it's important to work more thoroughly and re-season the pan. Use the following steps:
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Hot water
Rinse your used pan with hot water. You can scrub off any caked-on residue with the chain mail or chain mail scrubber.
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Moisture evaporate
Once the surface is free of residue, dry the pan thoroughly and heat it up. Ensure the water evaporates thoroughly. This prevents water from remaining in the porous cast iron.
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Conditioner
Once the moisture has evaporated, turn up the heat and apply a thin layer of grease to the piping hot cast iron conditioner and the seasoning process can begin. Depending on the oven and the type of conditioner used, the oven or barbecue can be heated to around 180-200°C.
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Cool down
If the pan starts to smoke, you can let it cool and it's ready to use or store it in a dry place.
The more consistently you care for your cast iron products, the faster the pan will develop its natural flavor and the longer it will last. Let's get started!
Want to read our complete user manual again? You can find it here .