Sponges & Scourers Guide

For Homemakers

Challenge: Using wrong sponge scratches surfaces or doesn't clean effectively

Benefit: Match the right tool to each surface for better results without damage

For New Cooks

Challenge: Unsure which sponge to use on different cookware materials

Benefit: Learn safe cleaning methods for all your kitchen items

For Efficiency Seekers

Challenge: Sponges wear out quickly or harbor bacteria

Benefit: Proper care extends sponge life and maintains hygiene

Cellulose Sponges (Regular Kitchen Sponges)

Best For:

• General dishwashing and countertop cleaning
• Wiping down appliances and cabinets
• Non-stick cookware (soft side only)

Replace every 1-2 weeks or when they smell musty

Dual-Sided Scrub Sponges

Best For:

• Stuck-on food on pots and pans (scrubbing side)
• Stainless steel cookware
• Baking sheets and casserole dishes

Avoid scrubbing side on non-stick, glass, or delicate surfaces

Melamine Foam Sponges (Magic Erasers)

Best For:

• Stubborn marks on walls and cabinets
• Soap scum on sinks and counters
• Grease splatters on appliances

Use only with water, no cleaning products needed. Slightly abrasive, test first

Steel Wool & Copper Scourers

Best For:

• Heavily burnt or baked-on food
• Cast iron cookware (with caution)
• Tough grime on ovens and grills

Never use on stainless steel, non-stick, or glass - will scratch!

Silicone Scrubbers

Best For:

• Non-stick pans and delicate cookware
• Produce washing
• Heat-resistant cleaning of warm surfaces

Dishwasher safe, long-lasting, and don't harbor bacteria like traditional sponges

Daily Care

• Rinse thoroughly after each use to remove food particles
• Squeeze out excess water completely
• Store in well-ventilated area to dry (not sitting in water)
• Use separate sponges for dishes vs. counters/floors

Weekly Sanitizing

• Microwave damp sponge for 1-2 minutes (kills 99% bacteria)
• Or run through dishwasher on hot cycle
• Or soak in diluted bleach solution (1 tbsp bleach per gallon water) for 5 minutes

When to Replace

• Visible wear, tears, or fraying
• Persistent bad smell even after cleaning
• After cleaning raw meat or fish
• Every 1-2 weeks for dish sponges (more often if heavily used)