TIL a $4 brass scrub pad kept my cast iron skillet smoother than a $60 chain mail rag over 14 months
I switched from the fancy chain mail to a cheap brass pad after reading a comment from a guy in Boise, and after 14 months of daily eggs my pan's seasoning is noticeably glassier with zero flaking, so has anyone else noticed brass being gentler on the polymer layer than steel rings?