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YOUR GUIDE TO:

 * Scrub Brushes
 * What You Need To Know
 * Everything We Tested
 * Related Reviews and Recipes
 * More in Cleaning Supplies
 * Comments


REVIEWS YOU CAN TRUST.


REVIEWS YOU CAN TRUST.


SCRUB BRUSHES

A good scrub brush is indispensable for handling the toughest kitchen messes. We
set out to find the best one. 

By Chase BrightwellPublished Jan. 15, 2021



WHAT YOU NEED TO KNOW

When tackling the most stubborn messes—whether it’s cooked-on egg, crusty bits
of frizzled cheese, or baked-on tomato sauce—we often bypass a sponge entirely
and reach for a scrub brush. Scrub brushes offer a few advantages to sponges:
Their bristles are better at cutting through tough messes and are less likely to
cling to food, their handles help provide good leverage, and they tend to keep
our hands out of the mess. But not all scrub brushes are built the same, so we
decided to test nine models, made from both natural and synthetic materials,
with varying handle lengths and head sizes. They ranged in price from about $5
to about $24. Keeping water temperature, soap amount, and cooked-on foods
consistent, we put the brushes through the wringer, powering through messes in
skillets (both stainless steel and cast iron) and metal baking pans. We also
scrubbed metal bowls covered in sticky biscuit dough and washed each brush
upwards of 10 times, either by hand or in the dishwasher. Additionally, we sent
copies home with nine editors and test cooks and asked for their feedback after
a few weeks of real-world use. We were looking for a brush that could cut
through difficult messes, fit comfortably in our hands, rinse clean without
hassle, and hold up to all that rigorous scrubbing and cleaning. 

We scrambled eggs in stainless-steel skillets, intentionally creating a
stubborn, stuck-on mess to test the brushes' scrubbing power.


IT’S ALL IN THE BRISTLES

A good scrub brush is only as reliable as its bristles, and we discovered a few
bristle qualities that made scrubbing more effective. First: stiffness. There
was a spectrum of bristle stiffness, from soft and flexible to ultrastiff and
rigid, and most testers preferred the latter. We found that the brushes with
stiffer bristles more effectively cut through tough, burnt-on food remnants,
leaving behind sparkling cookware. The brushes with softer bristles—including
the one brush with natural-fiber bristles—were unable to scrape up cooked-on
messes as efficiently as their stiff-bristled counterparts and instead tended to
just smear food around. When used to scrub cast-iron pans crusted with rendered
burger fat and metal baking pans sticky with burnt-on tomato paste, mustard, and
molasses, softer bristles bent out of shape. This made for unkempt, frayed brush
heads whose performance worsened over time. The brush with natural-fiber
bristles became the most disheveled.


Bristles that flared outward from the brush heads' sides fit into narrow corners
and covered more surface area than non-flared bristles.

The bristles’ arrangement and positioning on the brush heads also mattered. We
preferred bristles that flared out from the heads considerably, especially on
the sides, reaching beyond the brushes’ hard plastic heads. Widely flared
bristles increased the scrubbing surface area, allowing us to scrub off more
food with fewer passes. Flared bristles were also more effective at reaching
into corners. The heads of brushes with straight, unflared bristles too often
knocked into skillet edges or baking pan corners without reaching into them,
keeping us from tackling every single stain.


Widely-spaced bristle clusters clung to less debris and rinsed clean without
issue. Tightly clustered bristles trapped globs of biscuit dough and crumbs and
took longer to rinse clean.

The bristle clusters of some brush heads are packed tightly together, whereas
some are spaced far apart. Widely spaced bristle clusters tended to perform
best. Crumbs, dough, and other food remnants were less likely to get stuck
between these bristle clusters, and if they did, they came loose with a single
rinse. Brushes with no gaps between their bristle clusters more easily trapped
food, and it took additional rinses under the faucet, cycles in the dishwasher,
or even whacks on the sink edge to relinquish the debris. All in all, brushes
with stiff, widely flared, well-spaced clusters of bristles prevailed.

Some brushes sported scrapers made of solid plastic meant to power through
cooked-on messes, but two models had extra sets of ultrastiff bristles that
scrubbed and scraped more effectively.


A NOTE ON SCRAPERS

In addition to their primary sets of bristles, seven of the nine brushes had
extra features intended for the toughest scrubbing challenges. Five brushes had
plastic scrapers on their backs, but their designs varied. Testers preferred
wide, flat scrapers over narrower, tapered scrapers. In lieu of scrapers, two
brushes had strips of short, ultrastiff bristles on their backs. The bristles’
many tips were more abrasive than the solid scrapers, allowing them to more
effectively scour away tough burnt-on messes. 


HANDLES WERE IMPORTANT

The best scrub brush handles assure a comfortable grip and create good leverage.
In our testing, one important factor was the angle at which the handle met the
brush head. The handles of the most successful brushes in our lineup were gently
sloped or curved away from their heads, creating enough space to keep testers’
hands free of mess while maintaining good leverage for scrubbing. The handles of
three brushes bent away sharply from their heads at angles that measured more
than 45 degrees, which raised our elbows and forced our hands away from the
action, making for awkward scrubbing positions. The head of one brush was
adjustable, swiveling between a 0-degree angle and a 45-degree angle from its
handle, which was intended to increase versatility and scrubbing options.
Frustratingly, the lock mechanism wasn’t strong enough to keep the brush head in
place, so it flipped back and forth with every stroke and made the brush almost
impossible to use. We preferred rigid handles that sloped up at angles of about
45 degrees or less, which positioned our hands close to the brushes.

Handle material and design mattered as well. The best handles were made of 
silicone-coated plastic and had built-in ridges or bumps that made for secure,
slip-free grips, even when they were wet and soapy. However, silicone didn’t
always reign supreme; one silicone-coated handle was hard and supersmooth,
causing our hands to slide around in the soapy water and occasionally slip off
the brush. The metal handle of one brush and the wooden handles of two others
were smooth and pleasant to hold when dry, but slippery when wet, especially
during vigorous scrubbing. Only one wooden-handle model was sufficiently
rough-textured and easy to grip, but it felt so thin and spindly that stronger
testers feared they might snap it in half. Also, the wooden-handled brushes
weren’t dishwasher-safe, rendering them more likely to retain stains, odors,
food bits, and globs of dough.

Finally, handle length greatly impacted scrubbing ability and comfort. Testers’
preferences generally came down to the sizes of their hands. Those with smaller
hands mostly preferred shorter handles  and found longer-handled brushes awkward
and uncomfortable to use. Testers with larger hands often recommended brushes
with longer handles, complaining about feeling cramped by short handles.


THE BEST SCRUB BRUSH: O CEDAR RINSE FRESH POT & PAN BRUSH

One scrub brush, the O-Cedar Rinse Fresh Pot & Pan Brush, easily washed away its
competition. Its main set of stiff plastic bristles cut through every mess we
threw at it. We liked that the bristles, especially those around the head’s
perimeter, flared out and scraped up stains in otherwise inaccessible corners.
Wide gaps between bristle clusters ensured that all crumbs, dough, and other
remnants rinsed free easily. An extra strip of ultrastiff bristles on its back
side powered through challenging burnt-on patches.  The handle was gently curved
and easy to maneuver most of the time, and its silicone grip was comfortable and
secure even in slippery, soapy water, though its handle was a touch long for
some users. It’s also dishwasher-safe and did not become stained during our
tests. This brush has earned a permanent place beside our sinks, and we think it
deserves a similar spot in your kitchen.


WINNING TRAITS


 * Stiff, flared plastic bristles
 * Bristles are arranged in clusters with wide spaces between them
 * Extra strip of ultrastiff bristles on back of head for scraping
 * Gently curved, angled handle
 * Comfortable, easy-to-grip silicone-coated handle
 * Dishwasher-safe


METHODOLOGY


 * Test nine scrub brushes (eight with plastic bristles, one with natural
   bristles), ranging in price from about $5 to about $24
 * Scramble eggs in a stainless-steel skillet with no oil, then scrub the
   skillet
 * Bake a mixture of yellow mustard, tomato paste, and molasses in a metal
   baking pan, then scrub the pan
 * Sear burgers in a cast-iron skillet, then scrub the skillet
 * Smear a metal mixing bowl with Cat Head Biscuit dough, then scrub the bowl
 * Wash the brushes after each test and then 10 additional times by hand or in
   the dishwasher, according to manufacturer directions
 * Have nine testers use the scrub brushes at home for at least three weeks and
   provide feedback

read more

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