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

This is a pan-scrubbing game changer. FINALLY something that will get the crud off without scratching and without getting gummed up with gunk. (I use it carefully on cast iron, but probably wouldn't use it on non-stick.) I don't have a dishwasher, but I am guessing it could be cleaned in the dishwasher if it gets greasy, otherwise I rinse it in hot soapy water when it's dirty.

If you have a hard time cleaning your cast iron skillets, this is for you. I was always spending to much time trying to get my cast iron clean and then I found this, and it changed my life. I just use a little hot water and scrub with this and with-in minutes it clean.

My son in law cooks outside with cast iron and he loves this product

Used for the first time and works just as described. Cleaned my cast-iron and no scratches. After I cleaned and completely dried, I did rub olive oil on.

Good product

This does NOT need to be larger. Unless you have freakishly large pans and/or hands, this is the perfect size.Don’t wad it up into a ball to use it - that will reduce your scrubbing surface to about the size of a quarter and it will cause some links to stick out unevenly from the wad. This is sure to scratch the pan or scrape off the seasoning.Do this instead:1. With a spatula, scrape the biggest chunks out of the pan first, just like you would if you were using salt & paper towels or a nylon scrubby or whatever you’ve been using. Then, set the pan down in the sink and run some warm water into it.2. Spread The Ringer out FLAT in the bottom of the pan. Lay your hand flat on it. Swish it around gently. Swish it up and around the sides. There’s no need to mash hard on it, just press gently and move it back and forth and all around.3. You can feel the crusty bits, so just keep swishing it around with your flat hand or fingers until you can’t feel any more lumps. Dump the water out and refresh it a time or two if necessary.4. Then pull The Ringer out and feel the pan with your fingertips. If it feels smooth all over, you’re good to go. If not, lay The Ringer back in there flat and swish it around some more.5. When the pan feels smooth to your fingertip inspection, dump out the water, rinse it, and look at it. There might still be a bit on there that you missed feeling with your fingertips. If so, repeat steps 2-5.Then: turn the pan over so it’s laying upside down in the sink. Put a drop of dishwashing soap on the bottom of the pan. Wash the handle and the bottom and sides of the OUTSIDE of the pan. Rinse the whole thing and dry it off. I use a paper towel to dry it off, because if you’ve done things correctly, the inside of the pan should be free of any stuck-on food, but will still be slightly oily.Set the pan on the stove. Heat it up for a minute to make sure it’s completely dry and then, with another paper towel, rub a smidgen of lard or coconut oil or shortening all around on the INSIDE of the pan, just enough to give it a really thin coating.Finally: Toss The Ringer into the dishwasher into one of the silverware slots. It will come out clean and ready for the next use.Voila. Your pan is clean, the seasoning hasn’t been scrubbed off of it and the outside isn’t greasy. (Before you use the pan next time, just wipe the protective coating of shortening or grease out of the inside. No need to wash it, just wipe it off with a paper towel).

I bought this to see how it worked with my Camp Partner stove griddles, which are made of aluminum with an anodized finish. This stainless steel scrubber works great and removed all of the gristle and grime on them with a little water and soap. It only took gentle circular scrubbing to get them clean. I have been using Scotch-Brite Stainless Steel Scrubbers that worked well but get gross after a few uses due to them retaining a lot of the food particles they remove. The Ringer is great because it is less bulky and easier to clean after each use. Has a ring you can hang it from to dry. Zero damage or scratches to the anodized finish of the two griddles - just clean surfaces. Very happy with this purchase. It is definitely a little high in price but it works and is made in North America - so worth it to me considering it should last me years vs the cost and waste of many Scotch-Brite scrubbers over that same time frame.

First of all, to say I am an avid enthusiast of cast iron cookware is an understatement. I have been fascinated by cast iron cookware since I was a child. My parents owned a modest summer home on a lake in New Hampshire where we spent all of July and August every summer. They were the second owners of the property when they bought it in 1949 and it came fully furnished by the previous owners who had furnished it in the early part of the 20th century with their "old" furniture from their year-round home. One wall of the kitchen was home to an enormous set of cast iron cookware, hanging by their handles on heavy hooks mounted to the wall. My first attempts at cooking were blueberry pancakes on a flat round cast iron griddle from that collection when I was about 10 or 11 years old. Of all the pans my my mom owned (either at our year-round home or at the cottage), that griddle made the best pancakes. I learned that young. I was dumbfounded when, at age 30, my parents announced to their four children that they had sold the summer house to finance the purchase of a retirement home. I asked, "What happened to the cast iron?" In an off-hand manner, my mom said, "Oh, we left it hanging in the kitchen." I would have paid her for the entire set. It was the "old" stuff from the 1800s. Most of it was at least 100 years old - the stuff you see at auction on eBay for hundreds of dollars per piece.By then, I was living in New York City and at flea markets I'd haggle for a nice old piece. Sometimes while walking my dog late at night, I'd see perfectly good cookware out on the curb with the garbage. I've picked up antique pieces of vintage cookware for nothing. i now have a collection of 7 frying pans from 5" to 10" plus one round griddle (like the one I cooked my childhood pancakes on). Only the 10 inch pan is contemporary; all the others are anywhere from 1880 to 1925. They are my "go-to" cookware for many dishes I consider my specialities. My dinner guests say I am a good cook. I am convinced that one of my secrets in the preparation of those dishes is the cast iron cookware. I am amazed that more people do not use it.Having said all of the above, I was pleased to see "The Ringer" for sale on Amazon and have used it twice in the past few days. I had been using a stainless steel "scrubber" for years, but was not particularly happy with it because in addition to removing the cooked on food bits, it tends to remove the "seasoning" from the pan (even without soap) because of the sharpness of the stainless steel strands. I like to cook chicken legs and thighs by starting them skin down in a hot skillet to brown the skin and render the fat before turning them and finishing them in a warm oven. While everyone loves the chicken, it tends to leave a layer of cooked on "schmutz" on the bottom of pan. I used the Ringer twice this week after preparing chicken this way. The first time was on a 8 inch vintage skillet (circa 1890); the second time was a larger batch on the more contemporary 10 inch Lodge. I was thrilled when I put a little water in the still-warm pans and swirl away the "schmutz" on the bottom without affecting the seasoning in any way. The Ringer is by far and away the best cleaning tool I have ever used on my precious cookware. I already consider it an invaluable addition to my set of cast iron cookware and will insist on its use for cleaning it every time.Great job!