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Nov 9, 2013 03:45 PM

Stainles Steel Scrubber Sponge

A recent tread, on SS care, someone had mentioned a stainless scrubber sponge. I have not seen or used these in years. I don't even have any steel wool - SOS in the house and the coarsest thing I have is Barkkeepers with Bon Ami being the usual *acid* I use if I need to scrub a pot - and or the usual hot water soak/baking soda.

Anyone using SS sponges these days. Is there any benefit to them....aka, do they scratch SS pans or do they DO help in making QUICK work on cleaning up grimey pans after a long night of service and cooking ;-)

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  1. Hi Chefwong -

    We have the pads in Europe, and if it is a mirror or polished stainless steel finish, yes, they will scratch the surface. Steel wool is still found here too, but will leave nice rust stains on stainless cookware.

    For a long dinner or cooking session, I soak our stainless cookware for 30 - 45 minutes ( never overnight ) and start working on the surface with either a teflon or hard silicone spatula, and a Scotch pad.

    Burnt fondue, or burnt Gruyère, Comté, or one of our local Neuchâtel cheeses on potatoes is no picnic. A little elbow effort yes, but it does the work.

    2 Replies
    1. re: SWISSAIRE

      How would soaking stainless pans overnight hurt them?

      1. re: LaureltQ

        It depends what was in the pans.

        Example: Tomato sauce + sugar, soaked in water = pitting.

        Force of habit with us too, having an open kitchen. We prefer to leave everything clean, dry, and put away.

    2. I have stainless steel sponges, and they are not that difficult to run. I don't use them very often though. They are not for routine cleaning.

      1. chefwong, I bought one to try based on that thread. I use it to remove the film that some proteins can leave in the bottom of the pan. You know, the film that soaking and normal washing won't remove? It takes it off so quickly, so easily, with little to no pressure. Then I either hand wash or toss in the DW, depending on which pan it is. Really, I like it a lot.

        I haven't noticed any scratches, but my pans are 12 years old and have a lovely patina already. :)

        BTW, for really burnt-on foods, like a cream sauce or chili con carne that got out of hand? After a nice long soak, usually overnight, I use my metal spatula to lift them right off, no scrubbing required.

        1 Reply
        1. re: DuffyH

          Well, to further expand on topic. As a general rule....all of my cooking utensils are primary wood. I use wood spoons/scrapers in all my SS pans/pots. The only metal that get's used is generally a ladle for soups/stocks and the like. I even added a wood ladle to the utensil pot for the enamaled pieces.

          I don't use SS utensils as a long time ago, it had come to my attention that the scraping of SS on SS does leave micro scratches on the surface.

          I don't mind patina, but I do like to avoid any *metal* in the food if I can, hence the lack of SS utensils on my SS pans/pots.

          With that said......I'll guess I'll just pick one of those sponges up one of these days to see how easily it does remove said stains I am thinking about. Yes, it's the ones that after a 2 hrs soak, you know it will require a overnighter soak or some Bon Ami love. I try to avoid the Bon Ami/Barkeepers even though it add quick works and even gives the pan a slight metal polishing...

          It is *abrasive* to me, and you must rinse REALLLY well afterwards. I like to say Really Well, cause due to the abrasiveness, the powder/residue IMO get's into the micro-scratches on a superficial layer....