![]() It’s made of durable, waterproof palm fibers that are way tougher than the rough side of a kitchen sponge, but gentle enough that you don’t have to worry about it scratching up your Dutch oven. This Japanese brush is more or less exactly the same as when it was first introduced to Japanese households more than 100 years ago. What ends up happening is I will use the same sponge for weeks at a time (ew) until enough large soggy pieces have flaked off, and I feel terrible about myself and all my choices the whole time.Īfter getting my hands on a Kamenoko Tawashi scrubber, I’d be cool if a gross sponge never crossed my kitchen again. I tell myself this even though I keep a 10-pack of replacement sponges in the cabinet directly under the sink at all times. It’s the same logic I invoke to ignore similarly mundane tasks like cleaning the sink (ha) or flossing (double-ha). I’ll try put some more articles on cleaning your cast iron over the coming months however for the meantime please feel free to explore the site.Replacing the kitchen sponge when it gets gross and crusted over with bits of old food is a stupidly simple task, and yet I somehow always convince myself I “don’t have time” to do it. Apparently, they last a long time and also the bristles are less likely to fall out. ![]() I used the Kame no Tawashi (affiliate link) which is the famous one and well respected in Japan. ![]() There’s Black Lion Tawashi (affiliate link) which seems a bit cheaper but I haven’t used them. Amazon stock a couple of brands and you can check the prices. However, check you Asian supermarket they often stock them. Okay, I brought mine in Japan where it’s a bit cheaper.
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