Reddit reviews The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 Inch Design

If you buy a pack of plastic chopping boards and keep them in your room, you can lay a couple of them on the gross counter tops. Then you have a clean (and easy-to-clean) surface to set your food on.

re: the sponge problem, a chainmail scrubber is a good bacteria-resistant alternative, and will last for ages.

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not bad at all really when they are seasoned. you're probably trying to clean them like you would other pans. don't do that.

Also, I havn't tried these yet, but I'm looking forward to it: http://amzn.com/B00FKBR1ZG

I got this

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

There’s a lot of people using them so figured it’s good to go. Can’t really get the hard stuff off with brushes or plastic scraper.

I got a ringer, it's basically a small pice of chainmail, but does wonders on cast iron and glass. https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG

Your pans probably fine, I wouldn't worry about it much. I use a chain mail scrubbie on all my cast irons, works really well for getting it clean. https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=sr_1_1?ie=UTF8&qid=1497728525&sr=8-1&keywords=chainmail+scrubber

This is great, also consider getting one of these chain mail scrapers.
http://www.amazon.com/The-Ringer-Cleaner-Stainless-Chainmail/dp/B00FKBR1ZG

I used to have a special sponge for cast iron because of all the black, now I just use one of those. Changed my life.

http://www.amazon.com/gp/product/B00FKBR1ZG/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1 I just bought a stainless steel chain mail scrubby these are great and not so abrasive that they take off the season. These on amazon and others have great reviews. Sponges also get gross fast with cast iron.

If you want to support the US (I'm of the same opinion as you): https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=sr_1_3?crid=2O4BSPPZ7HDJF&keywords=chainmail+scrubber+made+in+usa&qid=1571359791&sprefix=chainmail+scrubber+mad%2Caps%2C155&sr=8-3

Dishwasher = bad move

After use while the pan is still warm and "juicy", wipe it out with a paper towel or two to remove grease (you don't wan't to put grease down your drain and stop it up, do you?).

Once the bulk of the grease and food remains are removed, put it in the sink and run some hot water in it along with some DAWN and then use something like this - NOT steel wool and NOT a nylon scratch pad and NOT a stainless steel pot scrubber... and use the chain mail to scrub the inside to remove all food including cooked on (carbonized) stuff.

Rinse with warm/hot water.

Add a bit more hot water, a couple of drops of DAWN, and use a scratch pad/sponge to clean out any small stuff or remaining grease.

Rinse with hot water - outside, inside.

Use paper towels (two-three usually enough) dry the pan thoroughly inside and out (even the hole in the handle).

With the pan still warm, and dried, take a paper towel and use it to scoop a bit of coconut oil (or Crisco shortening) and smear a thin layer over the entire inside of the pan.

It's ready for next time.

Though the instructions seem pretty long, it takes about five minutes to thoroughly clean and 'lube' a pan.

Expensive "seasoners" are for suckers... a good high-heat capable grease or oil lightly applied after cleaning is all the "seasoning" you need.

Rust is your enemy - DON'T let them rust.

{{EDIT - shit. I am the April Fool.}}

I prefer this:
https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=as_li_ss_tl?ie=UTF8&qid=1486482115&sr=8-1&keywords=the+ringer&linkCode=sl1&tag=nimifa-20&linkId=ea93d801e532413260dff5bad75fb775

Honestly you’re right about most of it being unnecessary, but steel wool is no good. Scrubs the seasoning off too much. Get a chain mail scrubber. Like $12 on Amazon. Then you never have to buy steel wool again, and it’s gentle enough that you can use it anytime.

Edit: like this, or they also make one with a silicone block in the middle.

Nope. I'm talking about the best way to clean cast iron. https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG

I was going to bring this up as well! I will link the one I got from amazon it's so awesome I bought one for my dad for xmas. It's the easiest best thing ever. I use this dump out the water dry it and put a little ghee or coconut oil on a paper towel and lightly wipe it before putting it away. I also store mine upside down in the oven when I'm not using them. I remember seeing somewhere that this was necessary for some reason but now I just do it because it prevents my dog's hair from sticking to the oiled part I cook in.

http://www.amazon.com/The-Ringer-Cleaner-Stainless-Chainmail/dp/B00FKBR1ZG

Yep. Referring to cooking, not cleaning.

For cleaning, I use chainmail.

---------------------------------

And to address the orangered envelopes that I'm certain I'm about to receive that always show up in number, without fail, when there are discussions regarding Cast Iron being had;

Cast iron, including it's seasoning, is pretty tough. People have this habit of treating it like the seasoning is going to be ruined if you look at it without anything other than pure adoration. I call those people Reddit Hipsters, because they only exist on Reddit, because they believe everything they read and because they take the things they read to the fullest possible extent. Reddit doesn't do much for the most part, but when it does, you'll be sure to have at least a dozen horses that were mercilessly beaten by a small horde of people proclaiming; "We did it, Reddit!"

They will also act like people on Tumblr, which I can say there is no word better to use here than simply 'triggered', by somehow managing to screech at you through nothing but mere text, if you ever even think about cooking tomatoes or tomato sauce in cast iron.

And here's the thing, they aren't wrong about it. It's more that they're just being completely ridiculous about it with the vast majority of them simply parroting what they've heard with such vigorous intensity that they end up cross-eyed, without ever experiencing the thing happening themselves. They're practically religious about it. You put a book in front of them while impressing great importance about the book and suddenly they're attending a church constructed of perfectly seasoned cast iron.

The only thing I don't do is wash them in the dishwasher with detergent, only because I've never had to do so, though I do believe detergent is quite corrosive. My mother washes all of her knives that way and then wonders why they dull so fast.

TL;DR - Don't imagine your spatula as a hatchet and your cast iron as a murderous tree. Don't put the cast iron on a pedestal. Don't be a half-brained parrot. Don't be Tumblr Reddit.

Use this: https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG (or one of the many competitors)

While the pan is still warm, rinse it out and swirl it around with one of those chain mail things above, then put it back on the stovetop with the fire on to start drying it, and a final swipe with a paper towel with a little oil and you're done. Turn off the fire and let it cool. It's so quick I can clean the pan after making my eggs in the morning before they cool down. Then I eat and I'm out the door.

It's not steel wool. It's one of these:

https://www.amazon.com/Ringer-Stainless-Chainmail-Cleaner-8x6-Inch/dp/B00FKBR1ZG/

It does a great job at not removing oils or grease while still cleaning the pan.

https://amzn.com/B00FKBR1ZG

There is your answer to any and all hard to clean cast iron questions.

I advise you cook some particularly fatty things the first so many times you use it. Bacon, fried chicken, katsu, that sort of thing.

I use one of these to get stubborn bits off. I'll use soap if it's necessary, but generally it's not needed. 80% of the time, all it needs is a stiff brushing and hot water, followed by paper towels to wipe it dry.

If the pan is looking a little dry/raw after you dry it off w/ paper towels, I advise you rub in a very small amount of oil to give it a bit of shine.

Two oven sessions won't get it anywhere near black from bare metal but if it's bronzing you're headed in the right direction. I'd do 1 more oven session and just start cooking with it. I really cherish my lodge grill pan, it's such a cool thing to be able to get grill tastes in the middle of winter inside on your stove. They can be a real bear to clean when new because of the ridges. I would recommend you get yourself one of these [chain mail scrubbers] (https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG) as it makes it much easier. I'll turn the heat off when I'm done cooking, drop the scrubber in the pan and run it down the grooves with a pair of tongs while it's still ripping hot. I have a spray bottle with water that I'll hit any tough spots with and the combo of the steam and scrubber gets it off easily. Once it cools you can just dump any grease out and wash it in the sink very easily, and of course reheat and oil. That process gets much easier the more you cook with it, but it's the easiest way I've found to care for it and keep it cooking great.

I use cast iron all the time, and getting one of these chain mail scrubbers was life changing, they are awesome:
https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=sr_1_3?ie=UTF8&qid=1498224684&sr=8-3&keywords=cast+iron+chainmail+scrubber

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

I use a drop of Dawn with this nylon scrubber if necessary. If you have a solid seasoning base, that won't hurt anything. If you have stuck on food, either a chainmail scrubber and hot water, or heat up a bit of water in the bottom for 10-15 minutes (don't boil), and it should all come out.

First step anyone joining this sub should do is read the FAQ pinned to the top.

It depends on how much rust you actually have on the pan. A little rust won't hurt you.

Whatever you do, DO NOT soak your pan.

1. Hot water and wire brush should knock off that rust and clean it up.
   
   
2. After you're done washing it, turn your burner up to medium heat and put your pan on it to get rid of excess moisture.
   
   
3. Take a paper towel and seal your pan with a very light coating of whatever you're using. I use bacon fat that I keep in my fridge.
   
   
4. Store your cast iron in the oven whenever possible to prevent your seasoning from seizing. The heat from your oven light will take care of this.
   
    
   
   Notes:
   
   After each use, I run mine under hot water and scrub it with a stainless steel cast iron cleaner. Then follow steps 2-4 and that's enough to keep my cast iron looking brand new. Cast iron is very easy to work with.
   
    
   
   Special considerations:
   
   If you've got generations of seasoning in your pan, go with something a bit more sensible like a nylon stiff bristle brush and some hot water.

Seriously though, I think most people over-complicate CI seasoning and care.

They come pre-seasoned. There's really no need to be a seasoning snob, like a lot of people are (especially on /r/castiron). That's cool if you are, it's like a hobby for some people, but it's not necessary for good pan performance.

So here's how simple it is. After every use, scrub it down with a chain mail scrubby. This removes all crud and over the years it will actually smooth out the bottom of the pan. It will not remove seasoning. You can use soap and water if you wish, soap will not harm seasoning. Dry the pan over heat until fully dry. Apply a thin layer of oil over the entire pan, inside & out. Let oil get past smoke point. Then buff out all oil like you never wanted it there in the first place.

Done.

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.
   
   

I have a few tips regarding buying cast iron.

• In addition to checking thrifts stores as has already been mentioned, you can also look at Antique Malls. The cast iron can be pretty pricey, but on more than one occasion I have bought cast iron at a good price at antique places. Usually the price was good because the pans were rusty and appeared to be in bad shape. Which brings me to my next point...
  
• There's only 2 things you need to check for, warping and bad cracks/dings. Examine the piece closely for bad cracks or dents and set it on a flat surface to see if it wobbles. Don't worry about rust, discoloration, carbon buildup or any of that stuff. Because I found a very simple solution for all that ...
  
• I put found cast iron upside down in my oven and run it through the full oven cleaning cycle. When you're done, the pan will look brand new, all rust, discoloration and buildup will be gone. But it won't be seasoned. (As an aside Probably many of you will disagree with this, as the conventional wisdom says its bad for the pan and may even crack/warp it. YMMV, but I have done this more than 25 times and never once ruined a pan. Even if it were to happen, you've just ruined something that was already ruined anyway and for which you paid little money). However, as I said, the oven cleaning cycle will completely obliterate any seasoning the pan had......
  
• There are good tips in this thread about seasoning and a ton of resources on on the internet. But in a nutshell. Rub it up with flaxseed or grapeseed oil and cook with it a lot, especially bacon and eggs. If stuff sticks at first, and it will, scrub it under water with no soap until the buildup is gone. I LOVE THIS FOR SCRUBBING CAST IRON Any time you get it wet, immediately put it in a hot oven or on the stove on high for 5 minutes. After all water has evaporated, coat with oil. My experience is that a completely unseasoned pan can be seasoned in a week if you use it every day and follow this regimen.

There are actual chainmail scrubbers for cast iron. https://www.amazon.com/gp/aw/d/B00FKBR1ZG

Here's the one I have.

If your fear is money security, check out paypal, too.

http://www.amazon.com/The-Ringer-Cleaner-Stainless-Chainmail/dp/B00FKBR1ZG

I've never had a problem with mine. It has a 5 star rating and over 1,200 reviews so it's a pretty safe purchase.

Sounds about right. You can also get one of these... works pretty nice and you end up using a lot less paper towels.

The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 inch De... https://www.amazon.com/dp/B00FKBR1ZG/ref=cm_sw_r_sms_c_api_sOgOBb92A14RN

Also, can give a very thin coat of oil after your pan is dry. I’ve had terrific luck with soy oil, a lot less so with olive oil.

I use cast iron for most of my cooking. I have vintage Griswolds, so they are a bit lighter and have a smoother surface. They are still a bit heavy and my wife also prefers non-stick.

I think there's a lot of misinformation when it comes to cast iron care. They are definitely not dishwasher safe, but it is safe to use soap on them, as soaps today don't contain lye like they did years ago. And if you still choose to shy away from soap, a chainmail scrubber is the easiest way to clean stuck on bits, and won't damage the seasoning. Drying afterwards is definitely important but I feel putting on an oil coat after cleaning is mostly for cosmetics.

These are what I'm talking about:
https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG

If you don't have one of these, get one. Magical on many surfaces. Probably not good for non-stick.

https://www.amazon.com/dp/B00FKBR1ZG/ref=cm_sw_r_sms_awdb_FNqAybX94MQNF

We use this chainmail scrubber to gently scrape the debris with hot water, wipe dry, return pan to a warm burner to steam off any remaining moisture (very important), then wipe down with flax oil (removing excess with a separate clean towel). Once it's cool it goes in its spot in the cabinet. Of course, "we" is mostly /u/skendich because our iron is mostly his responsibility, so I can't take much credit ;)

You mean this?

That's surprising to me. I'd be afraid of scratching through the seasoning.

I received this for my last birthday and it changed my life:

Stainless Steel Chainmail Scrubber

I don't know why I hadn't come across it until a few months ago - I've been using cast iron for several years and I feel like a dummy for not getting one sooner! :-P

My vintage cast iron pan. The new ones are rough and crappy.

If you end up getting one, get one of these great scrubbers too!

https://smile.amazon.com/dp/B00FKBR1ZG/ref=dp_prsubs_2

I highly recommend one of these chain mail scrubbers. They are great for hard to remove bits of food.

It's not a brush, but once I bought this scrubber I got rid of brushes and sponges. Now it's just this and a dishcloth, cleaning up is simple. No scratches, looks new after 2 years of use.

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

Alternatively use The Ringer

We use it on our cast iron and also stainless steel. On steel it can scratch highly polished, but most normal pans and cooking pans are fine. Little bit of water, no soap, scrubby scrubby and you're done.

As a bonus, you feel like a knight of Ni

Interestingly, the bigger one is cheaper.

How do you feel about cleaning your skillet with hot water and stainless steel chain mail like this?

Chainmail

Chain mail is the best thing ever for cleaning cast iron.

Scrape the food bits from the pan and re-season.

They do make chainmail scrubbers specifically for cast iron, so don't feel like you have to be gentle with it.

So what about this wouldn't qualify as chain mail?

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

Any chain mail scrubber like this is my favorite way to clean my CI

https://smile.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG/ref=sr_1_3?ie=UTF8&qid=1538528805&sr=8-3&keywords=cast+iron+cleaner

I'm currently leaning towards this chain mail scrubber as it is the highest rated: https://www.amazon.com/Ringer-Original-Stainless-Cleaner-Patented/dp/B00FKBR1ZG

Your thoughts and experiences with the yellow can oven cleaner method are highly appreciated. This video got me to thinking about it, and made it look so easy: https://www.youtube.com/watch?v=2Pvf0m9jTeE&feature=youtu.be I'm now kind of questioning my original decision to strip it because of your reply and the one from u/bed1125, a search I just did here on "new lodge" and "new skillet", and also comments a good pal who just stopped by made. He suggested to just add to the seasoning because it looked okay.

Yeah I ended up getting this.

• Heckler und Koch small arms. I carry HK45 and my wife carries HK P2000sk 9mm. Thousands of rounds fired. Not. One. Malfunction. Lifetime warranty. Oh and here. Another one?
  
  My wife and I's pistols
  
  
• Gransfors Bruks axe. The best ax manufacturer on earth.
  
  
• Eberlestock G4 It fits everything I need for a three day hunting/hiking trip. Yes, even a FULL size rifle with scope. Unreal quality and so very comfortable. Had Mystery Ranch and Kifaru. Meh.
  
  I love to hunt and three day hike and I take my gear VERY seriously. My gear all together. Another.
  
  Also Mora knives, even the cheapest 12 dollar (US) is better than most. Swedish steel is my go too.
  
  I have seen mention of cast iron but no BIFL way to clean it. I have that solution! The Ringer

Yes Amazon. here is a link to the one I bought

Try chainmail!

http://smile.amazon.com/The-Ringer-Cleaner-Stainless-Chainmail/dp/B00FKBR1ZG/ref=sr_1_1?ie=UTF8&qid=1410450304&sr=8-1&keywords=chainmail+cast+iron

I have one of these. I got it for cleaning cast-iron pans, but there's no reason it wouldn't work the same way for a grill.

Stainless Steel Chainmail Cast Iron Cleaner

The ringer has been my keeping my cast iron pan clean w/o soap for a long time. I scrub with this and hot water, dry, and then add a small amount of oil with paper towel.

I just use this and water.

Use one of these before you oil your skillet, and it should stop the caking.

Do yourself a favor and buy The Ringer. The Ringer - The Original Stainless Steel Cast Iron Cleaner, Patented XL 8x6 inch Design https://www.amazon.com/dp/B00FKBR1ZG/ref=cm_sw_r_cp_api_.Q6GzbZ7QV6FY