In article >, pltrgyst >
wrote:

> On 7/28/13 10:21 PM, Michael Press wrote:
>
> >> Somebody once told me that if you wrap the steel wool in aluminum foil after
> >> using, that it won't rust. I have no idea if it's true or not.
> >
> > I will try it. I do not use steel wool often and it is
> > always rusted when next I want to use it....
>
> I put mine in a small zip-loc bag, and that keeps it from rusting.

Okay. Limit access to oxygen.

--
Michael Press

Michael Press wrote:

> I will try it. I do not use steel wool often and it is
> always rusted when next I want to use it.

The ones I use must be somehow treated, they stay like new for months: the
one currently in my kitchen is at least 3 months old and it doesn't show any
sign of rust.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

ViLco wrote:

> The ones I use must be somehow treated, they stay like new for
> months: the one currently in my kitchen is at least 3 months old and
> it doesn't show any sign of rust.

It's the 3m Scotch Brite, stainless steel
http://catalogue.3m.eu/it_IT/manuten...etta_metallica
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Tue, 30 Jul 2013 15:37:36 +0200, "ViLco" > wrote:

>Michael Press wrote:
>
>> I will try it. I do not use steel wool often and it is
>> always rusted when next I want to use it.
>
>The ones I use must be somehow treated, they stay like new for months: the
>one currently in my kitchen is at least 3 months old and it doesn't show any
>sign of rust.

Are they shiny, silvery and quite coarse rather than dull grey and
fine? If so, you are probabky using what I do, stainless steel
scourers.

JB

Nancy Young wrote:


> On 7/28/2013 6:00 PM, wrote:
>
> > Nancy Young wrote:
>
>
>
> >> People must have some seriously burned on crud. I've never felt
>
> >>
>
> >> the need to have at my pots or pans with steel wool. If the stuff
>
> >>
>
> >> doesn't come off my pans with the green scrubby sponge, I let it
>
> >>
>
> >> soak in hot water with a lid on if possible.
>
> >
>
> >
>
> > Don't forget the ammonia, Nancy - *lots* of it...!!!
>
>
>
> Hey, Greg. I'd definitely try that before hitting the
>
> steel wool. My fillings can't stand even the idea of it.


Yeah, kinda has that "nails on the chalkboard" effect ...

Using ammonia to clean stubborn stuff is what I call "The Sheldon Method", as he mentioned this years ago...ammonia seldom fails to do its cleaning duty...!!!


--
Best
Greg

JBurns wrote:

>> The ones I use must be somehow treated, they stay like new for
>> months: the one currently in my kitchen is at least 3 months old and
>> it doesn't show any sign of rust.

> Are they shiny, silvery and quite coarse rather than dull grey and
> fine? If so, you are probabky using what I do, stainless steel
> scourers.

Just those, scotch-brite
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin