Thread: Cast Iron Seasoning

Originally Posted by Three O'Three

Would a copper scouring steel wool type pad do the same job?

Pass?
That linked one is awesome for the occasional stubborn cooking residues. Abrasive, but doesn’t harm the seasoning like a scouring pad. I think the it’s the chain link rather than the metal it’s made of. Less surface contact than a scourer, but far more purchase because of the rubber block inside it if that makes sense.
I find oiling the pan between use the most important maintenance thing and to echo the others, dish soap won’t harm it.

Also, the smoother the cooking surface the better. Break out the wet and dry if need be.
Took a few years of metal utensils to smooth our cheap one out. I would hit it with some emery paper next time.