Tawashi brushes are one of those simple kitchen tools that actually gets used.
Made with firm natural palm (coconut) fibres, it is designed for scrubbing jobs where a soft sponge just gives up. Use it for cleaning iron woks after stir-frying, carbon steel pans, cast iron cookware, stainless steel pots, strainers, trays, sinks and even root vegetables like potatoes and carrots.
It is especially handy for wok care because it helps scrub off food bits without needing to attack your wok with harsh detergent every time. After cleaning your iron wok, dry it on the stove and wipe with a thin layer of oil.
What can it be used for?
- Cleaning iron woks after cooking
- Scrubbing carbon steel and cast iron cookware
- Cleaning stainless steel pots, trays and strainers
- Scrubbing root vegetables like potatoes, carrots, burdock and lotus root
- Cleaning hardy kitchen tools and sink areas
How to use
Wet the tawashi first, then scrub using light to medium pressure. After use, rinse well, shake off excess water and hang it somewhere airy to dry.
For iron woks: scrub away food bits, rinse, heat dry on the stove, then wipe with a thin layer of oil.
Please avoid
Do not use on delicate non-stick coatings, soft plastics, lacquerware or anything that scratches easily. Do not leave the tawashi soaking wet in the sink. Use a separate tawashi for vegetables if you also use one for cookware.
