Reddit reviews Lodge Pan Scrapers. Handheld Polycarbonate Cast Iron Pan Cleaners. (2-Pack. Red/Black)

Thank you for this! I have one, not by Lodge, that came free with a kitchen utensil I bought years ago. I could never find a replacement and when I Googled in the past they were never this size or look.

This thing is the perfect tool when you need to scrape food off of pots, pans, bowls and the best is glass casserole dishes! No more scraping with your finger nails that dried on food debris!

Friends of Reddit, you need to buy it you will make cleanup way easier! Enjoy!

https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO

Try a [Lodge scraper] (https://www.amazon.com/dp/B0039UU9UO/ref=cm_sw_r_cp_apa_i_d1fDDb027XW0Z) for cast iron. I use them for scraping just about all my cake pans, it should be able to get in those fine corners pretty well.

Hmm... Something like this?

I might have to give that a go. Thanks for responding

These are the main ones — the grill pan ones have “teeth” — you should be able to find them!

Eggs never work right off the bat. Cook some other stuff in it a few times, like burgers (80/20 or 85/15 beef) and bacon. You don't have to eat it all, but just cooking it helps build up the good stuff. Cleaning it should be done with a scraper like this, or by pouring a bit of salt in the pan and rubbing it around with a paper towel. Try not to use soap if you don't have to.

When it's time for eggs, use plenty of butter and make sure the pan is hot. They'll be sliding around in no time.

I use lodge scrapers to get the burnt bits out of the pan. That and a little hot water is usually all it takes.

This is how I always clean my pans. I have found waiting till they are cool makes it way harder to clean them and get stuck food off.

Clean the pan while its still hot, use a scraper (link below) to get any stuck on stuff off and wipe out the pan thoroughly to get rid of the excess oil and you should be good to go. I'll use a damp towel it wipe it out if its really bad but normally I just use dry paper towels.

If you do use a little water remember to dry it on the stove so it doesnt rust.


http://www.amazon.com/Lodge-SCRAPERPK-Durable-Polycarbonate-Scrapers/dp/B0039UU9UO/ref=sr_1_3?ie=UTF8&qid=1421868642&sr=8-3&keywords=castiron+scraper

The expensive brands in that same price range:

All-Clad, Le Crueset, Henckel, and Mauviel.

This five piece set is worth it's weight in... well, copper. Cuz copper is super expensive.

At a much more reasonable price range you've got Cuisinart, Calphalon, Lodge, Victorinox and a few others.

-------

Here's a list of things they could get (an entire kitchen revamp) for under $1000:

A $300 knife set with 4 steak knives (note: the 7 piece classic set is available from Costco online for only $80 if you have a membershit, same blades, no fancy handles. The steak knives can be got for $10-15 each, so the entire set is like $130 if you don't want rosewood)

Anova sous vide cooker for $110. Toys are fun.

Lodge enameled dutch oven for $60

Mauviel carbon steel pan for $40 (needs to be seasoned), or a pre-seasoned Lodge for $20

Lodge cast iron for $10-20 (depending on 8 inch or 10 inch).

Scrapers (super important!) and maybe silicon handles for $10

and the most important thing they'd want, is the Calphalon tri-ply set for $225 (which I think is also cheaper over at Amazon).

An Instapot (combined pressure cooker + slowcooker + ricecooker, this thing is like a slowcooker on crack). You can also opt for just a regular $30 slowcooker, too.

If they don't care about fancy looking handles, the Fibrox handles actually have a great grip, and Victorinox knives are sharp as shit.

Other things:

OXO good grips tools/spatulas/measures/everything for about $100 depending on what they want.

The Costco membership would probably be worth it just so you can buy the Victorinox knives (and I think also the Calphalon pans?)

---------

Total price: ~$1000 if going with the rosewood handles (I personally didn't bother), and instapot (I would highly recommend the instapot, though!)

If going with regular handles and instapot, $850 <--- my choice

If going with regular handles, instapot, but no sous vide, $750 <--- probably most economical choice

If going with regular handles and regular slowcooker, and no sous vide ~$650

Just regular Victorinox Fibrox knives, and Calphalon Tri-Ply set and one cast iron skillet: ~$400

Lots of personal preferences as well as techniques to deal with humid climates, etc. The FAQ has a nice section on cleaning and care.

Personally, I just use hot tap water and a Lodge scraper and/or Lodge's scrub brush after the pan has cooled down. If something is sticking, I let it soak for 15-20 minutes, and it just wipes out. Then I dry it with a towel, heat it for a few minutes on a low burner to remove moisture, and apply a very light coating of vegetable oil for protection.

Feel free to use soap if you want. I don't find it necessary, but it won't hurt your seasoning.

Cast iron lover ... it's easy.

You need:

• hot water
  
• a scraper like this
  
• a pad like this
  
  Technique:
  
  

• Rinse the pan with the hottest water you can stand.
  
• Use scraper to remove anything stuck to the bottom.
  
• Run the scotch pad around a couple of times.
  
• Dry thoroughly.
  
• Put on a warm burner for a minute or two to ensure all the water is off.
  
• Lightly coat it with some oil on a paper towel and wipe hard to ensure any oil left is a very thin layer.
  
  Done.
  
  Don't believe me though, watch this great demonstration, starting at 16:30

Personally I think it's a bit overkill for every day use. I use the Lodge scrapers https://www.amazon.com/Lodge-SCRAPERPK-Durable-Scrapers-2-Pack/dp/B0039UU9UO/ for most stuff.

You can also ball up some aluminum foil to help you scrub with the salt if you don't have a chain-mail scrubber or a polycarbonate scraper LINK

If they came preseasoned just start cooking with them.

Here's what I did to help season mine further at first. I cook a bunch of bacon with my new Lodge pans. Once the bacon is cooked scrape anything off that stuck to the bottom of the pan (there'll be like tiny cooked bits of bacon). I pile it all to one side of the pan and tip the oil to the other side and pour it into a mason jar (put it in your fridge and use it later when you cook other stuff!). With all the oil out of the pan I get out all the left over cooked bits of bacon and throw them out. I can usually get 90% of it on my spatula and the rest I just wipe out with paper towel.

Now just let the pan cool off. Go eat the delicious fucking bacon you just made.

The rest of what I've typed below can be applied to cleaning your pans after cooking anything really. Not just bacon.

Once the pan is cooled take it to your sink and rinse it out with warm/hot water. Rub your hand over it getting anything still stuck to it off. Look the pan over. If it still has anything stuck to it scrub it under the water with a scotch brite pad or a plastic pot scrubber. That'll get off anything that's REALLY stuck to it. I also use these Lodge scrapers. They work great too.

Once you're happy with how clean it is just quickly wipe it dry with some paper towel and place it on a burner just under medium heat. Let it sit there for 5 minutes. This will dry any of the water in the pores of the iron. It also opens the pores for the next step.

Remember that bacon fat we saved earlier? Grab that shit. Put about a TBSP of it in your pan (we want to coat the entire pan). Take some paper towel or a clean wash cloth and rub in the bacon grease. Cover every inch of the pan. Flip over your cloth and wipe off as much of the remaining oil as you can. You don't want to leave like pools of oil on the pan. It'll go rancid.

Your pan should look like it did when you first got it. Turn off your burner and let your pan cool. Once it's cool store your pan till you want to use it again.

This might sound like a lot of work but it's really not. It becomes second nature over time. It's just different from cleaning normal cookware that's all.

Edit:

Also, happy cake day bruh!

https://smile.amazon.com/Lodge-SCRAPERPK-Durable-Scrapers-2-Pack/dp/B0039UU9UO?sa-no-redirect=1

Are you talking about this? In that case, I should go buy one. :)

And stop forgetting that I love the lovely chainmail thing.

Sounds like the pan is too hot when you’re adding the sauce. Use as much heat as you like to cook the proteins and vegetables, but let it cool a bit before adding the sauce. It can sizzle, but it shouldn’t smoke or burn. This is especially true if the sauce has sugar in it.

To clean I really like the Lodge scrapers, followed by either the Ringer chainmail scrubber or a Japanese tawashi scrubber.

https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO

https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG


https://www.amazon.com/Tawashi-TK-614-01A-Japanese-Scrubbing-Brush/dp/B001F6S40Q

They make these plastic scrapers that you can use on things like cast iron, that might work.

https://www.amazon.com/Lodge-SCRAPERPK-Durable-Scrapers-2-Pack/dp/B0039UU9UO/

You can probably get them locally for a dollar or two.

You could use a single edge razor blade, but you would need to do so very carefully to avoid gouging the metal.

If you can't even get the things off the stove, you could try tapping gently with something metal to see if the caked stuff will crack. Just be gentle with all these, some bits on a gas stove are easily damaged.

I don't think any level of soaking is going to touch burned on, caked up carbon though. Physical removal is really your only option.

Yes it is, detergent once contained sodium hydroxide (lye) which could remove the seasoning with repeated use. Modern detergents do not have it and are fine to use with cast iron. Be gentle when you clean your pan- soft nylon brush, Lodge makes a special [scraper] (https://www.amazon.com/Lodge-Scrapers-Handheld-Polycarbonate-Cleaners/dp/B0039UU9UO/ref=sr_1_3?keywords=lodge+scraper&qid=1566445592&s=gateway&sr=8-3) that works great for removing anything stuck with some detergent and fits the corners of your pan, or [chain mail scrubbers] (https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=sr_1_7?keywords=lodge+scraper&qid=1566445653&s=gateway&sr=8-7) are all great options to use to clean your pan and protect the seasoning.

My cleaning process is much, much more basic and streamlined than the replies I've read so far.

1. First make sure the pan is at near cooking temperature, so do this right after cooking or if allowed to cool then simply re-heat the pan to near cooking temps again. Remove/scrape any physical debris, residue or accumulated greases into the garbage. I use a metal spatula that I was more than likely already cooking with. This is about the only time I would use any paper towels to wipe out any grease or sauces into the garbage.
   
   
2. Make sure you use the hottest water available to you out of your tap and DO NOT use cold water for this method or risk possible pan warpage.
   
   
3. Place pan under your hot water stream and swirl it around. It must begin to steam and you will see 90% of the pan auto clean due to the steaming action and swirling water. Dump and repeat but this time you will not get much if any steam, continue to swirl and dump again. Add a small bit of hot tap water to the pan and I then scrub with ONE OF THESE. If water is to hot to the touch, I simply use the metal spatula to swirl the chain mill around to dislodge any stubborn remnants. Finally if there is anything left I'll use the spatula as a scraper or ONE OF THESE to remove the final bits of residue. Then one last rinse before the next step.
   
   
4. Back on to a hot burner for a minute or so at medium temperature, just long enough to evaporate any lingering water from cleaning. I avoid using paper towels as the lint left behind annoys me. Once all water has been evaporated I turn off the burner, move the pan off the hot burner and let the pan sit to cool. After a couple minutes the pan is cool enough for my final step.
   
   
5. As long as the pan isn't hot enough to make the final step smoke, I then give a pretty good coat of Cooking spray (PAM) and the pan is ready for storage until its next use. This is the process I have used since first using cast iron a couple years ago and have had zero issues with anything sticking to the pans during normal cooking use.
   
   
   
   This may sound like a lot, but in real time its actually only a couple minutes and not much more time involved than cleaning any other ordinary cookware. Also, keep in mind that I'm no cast iron guru or know it all. This is simply my method that has worked for me and my cast iron cookware for the last couple of years. I've truly had zero issues moving to cast iron and now prefer it for 90% of all my cooking needs. In my opinion, it all boils down to the first seasoning process when new, and being thorough and consistent with every cleaning after every single use and not letting any burnt residue buildup on the cooking surface. I have had no sticking issues with most everything I've cooked in them. I fry eggs several times a week without any sticking to date since first ownership. Best of luck to you and I hope you find your own method of cleaning that works best for you.
   
   

https://www.amazon.com/gp/aw/d/B0039UU9UO/ref=aw_wl_ov_dp_1_5?colid=2GU7K2J6ZPTN7&coliid=I1EMQAMUC2K4YB&vs=1

Huzzah! 😂😂😂

Well isn't that a cute little thing!

Is it bad? Hard to say without being able to feel it myself. Mine is very thin as well, but you definitely cannot bend it by hand.

As far as clean up, I like to use these to scrape off any big stuck on chunks. Then I clean it with soap and water with the soft side of a sponge.

I use a metal stir spatula, it does scratch the seasoning a bit, but it's totally fine.

I only season as needed. Maybe once every 4 or 5 uses, or if I have to scrub to caked on stuff off.

I get best results with 30 minutes in a 450F oven. Wrap wooden handles in foil first. As thin of a coat of oil as possible, actually try to buff it out with a clean towel first.

I will tell you that there is a huge difference between pre-seasoned cast iron and bare carbon steel. The seasoning that you apply to bare CS is way more thin and fragile than a pre-seasoned pan.

that is so cool. I don't know how much you use cast iron, but lodge is a great company -- they also sell this awesome and very inexpensive scraper that makes cleaning a properly seasoned pan a real breeze. It even works well on stainless steel pans. I was lucky enough to find 2 cast iron pans recently that appeared (to the untrained eye) to be completely shot. Used the "self cleaning oven" method of restoring them, and love every one of them i've gotten so far :)

Honestly... I think most people on here way over think the maintenance of cast iron cookware. The Lodge stuff comes pre-seasoned for a reason... so the owner doesn't have to do the seasoning themselves. My very first cast iron piece was from Lodge. I didn't do any additional seasoning on my own, and have never had any problems with food sticking to the pan, or rust. I clean it with a pan scraper from Lodge or a piece of chain mail called The Ringer. Both work great and won't damage the seasoning. I do wipe it down with a light coat of oil or cooking spray after cleaning. I hardly ever even rinse it out, and soap has ever touched it.

Everything from Dexter Russell.

I have two spatulas of varying sizes and their dough scraper... Obviously the dough scraper isn't used on the CS, but the spatulas are awesome. I also have a chainmail scrubber, but I don't find the need for it on my CS, just my cast iron. I find a plastic scraper, water, and a paper towel will take off anything stuck to the CS.

I use a three-step process:

1. I clean my pan either using a little bit of water and a some salt (rubbing the salt with a paper towel to scrub the pan and absorb grime) or, if it's really caked in there, I have one of these to scrape the pan with. Using the scraper, I've never found a need to use dish soap on the pan.
   
   
2. After rinsing, I always towel dry and then put it on the stove and turn the stove on for a few minutes so any remaining moisture evaporates. Cast iron is very prone to rust is any water is left on it -- this ensures it dries thoroughly.
   
   
3. I read somewhere that bringing whatever oil you used to coat the pan to its smoking point helps it bind with the pan, thus solidifying the seasoning. Not sure if this is the right thing to do, but after a minute of the pan being on the stove to dry, I put a thin layer of oil on the pan and let the oil go to smoke point. It works well for me.

Do they work well with electric stoves? I'm moving soon and my new place has a gas stove so I'll probably buy one via amazon regardless.

Been meaning to get a new pan for a while not. My current one is a little warped and has a big bulge in the middle.

I use wood as well for utensils but I was referring to the cleaning process. They mentioned that these lodge scrapers weren't that good and that you can just use an everyday metal spatula. If they lodge scrapers work well for you then I'll probably pick it up as well.

Thanks for the tip with acidic foods, I'll be sure to keep pastas and such out of there.

Honestly, I've really wanted to get a CM scrubber for a while now but my current method works quite well. First I use these Lodge Scrapers to get all the chunky bits off the pan. After scraping (doesn't take very long), I'll move onto using hot water and a brush to get the residual food layer off the pan. Minimal brown remnants are left for me to see during the drying process. I've always wondered though, can a CM scrubber replace both my cleaning tools (scraper+brush) or will it only replace the scraper part of my method?

I know this is a comic, but it's funny because it's true, so I gotta recommend these polycarbonate scrapers by lodge. They're made for cast iron but are awesome at removing stuck on food on everything and as long as you don't melt them by scraping a hot pan they last forever.

I use either the plastic Lodge scraper (https://www.amazon.com/dp/B0039UU9UO) or a chainmail scrubber. Then oil + heat.

I clean my cast iron with hot water and scrub all the shit away with this, which works wonders. On really messy jobs, I used a tiny bit of soap, maybe 1/5 the level of soapiness required to wash dishes. It's not a problem if the scrubbing isn't too vigorous. Afterwards, I dry it on the burner then rub oil on it (sometimes I skip this step, but never if I've used soap). I try to take care to oil the bottom of each pan every so often (probably every 4th-5th use). That method seems to work really well. I didn't used to, but then my stuff started rusting on the bottom.

Hola hotpinkfishfood!

It has been a busy month, my father passed away exactly a month ago today, I have been helping his wife with arrangements, feeling sad and not wanting to spend time working. Dad had a good long life and although he had been in declining health for a year he did not appear to suffer much, I am grateful for that fact.
Link to item

Honestly, after it's seasoned, you can use soap no problem (and probably before that). I likely wouldn't let it soak in soapy water though. My regular routine was to get the pan hot (either off stove or with hot running water), clean it with a bit of soap, rinse well with hot tap water, dry, and add a super thin coat of high temp oil (rub in with paper towel, removing as much as possible with a second paper towel). I recently found the lodge pan scrapers work really well in just water, no soap. I still dry and treat with oil after each use. I think getting the pan hot before cleaning it is the biggest difference, gets stuff to stop clinging.

Enjoy it! I love mine.

Feel free to wash it with soap and water after each use. Just make sure to heat dry it completely and add a new layer of oil, heated up before storing it (to prevent any rust).

I might also recommend a silicon hand cover so you don’t burn yourself:

Lodge ASHH11 Silicone Hot Handle Holder, Black https://www.amazon.com/dp/B004QM8W0I/ref=cm_sw_r_cp_apip_sID42BmPdEYjd

And a couple of these guys for easy clean up/scraping when necessary:

Lodge SCRAPERPK Durable Pan Scrapers, Red and Black, 2-Pack https://www.amazon.com/dp/B0039UU9UO/ref=cm_sw_r_cp_apip_58uru5uKWXaJz

Something else to consider is also giving her a lodge silicone scraper to go with the pan. They aren't exactly necessary, but they make cleanup so much easier.

There isn't some magic material that will make it easy. Most of the things suggested here will work with some success, the most important factor is the effort you put into it. It's going to take a lot of work. You need kneepads and to sit down and focus on an area with something abrasive and go back and forth for a long time. You'll see if eventually start to come up, assuming it's possible.

I like to go over it with a hard plastic scraper designed for iron pans and physically scrape off as much as I can first.

Soap, hot water and scrape with one of these.

Honestly that looks like something you could do with just soap, water and a dishrag.

For future reference

https://smile.amazon.com/Lodge-SCRAPERPK-Durable-Scrapers-2-Pack/dp/B0039UU9UO/ref=sr_1_1?ie=UTF8&qid=1487769827&sr=8-1&keywords=lodge+scraper

these are the best tool a Cast Iron cook could have

Lodge is the company that made my pan, and they make accessories for them too.

Scraper Link on Amazon

Plastic pan scrapers. A good, hard edge without fear of ruining non-stick surfaces.

Yeah, once you realize that no-non-stick coating means you can whip out the heavy cleaning artillery, steel pans become easier to clean than non-stick.

Also, scrapers

Oh man, the first time my parents played CAH was also with my siblings and boyfriend. Of course when it gets to my turn, the question card is "what are my parents hiding from me", and of course everyone put down awful things and my mom got super wide-eyed and embarrassed while I read "daddy issues" "AIDS" "high tech sex toys" and 2 more that I can't remember (but you get the point). My siblings went all out on that one haha.

For the kitchen or for the face! :)

It's all about the karma

This would be most excellent. Hopefully it's <$10 after shipping.

It's all about the karma

Pan scrapers off my Kitchen list. New+Used has a bunch that are under $10!

Pan scrapers please

My tulips are starting to come out of the ground!

Edit: tulip because I'm not sure if tulips will work for random roll

For a typical job: Lodge Pan Scrapers. Handheld Polycarbonate Cast Iron Pan Cleaners. (2-Pack. Red/Black) https://www.amazon.com/dp/B0039UU9UO/ref=cm_sw_r_cp_api_i_-Q1rDb5SP4AZB

Tough job (this one comes with similar scrapers above but I’m referring to the chain mail): Cast Iron Cleaner with Durable Plastic Pan Grill Scrapers, SENHAI 7 x7 inch Stainless Steel Chainmail Scrubber for Skillets, Griddles, Pans or Woks and More https://www.amazon.com/dp/B07B915B9X/ref=cm_sw_r_cp_api_i_XR1rDbSSP0D83

These are the best thing I have for cleaning pots, pans, and any other dish

Definitely a cast iron skillet. I got one for Christmas last year and use it near exclusively for cooking and baking unless what I am making involves something acidic or eggs. It basically gets used every night and is super easy to clean, especially with one of these

http://www.amazon.com/Lodge-SCRAPERPK-Durable-Polycarbonate-Scrapers/dp/B0039UU9UO