How to choose scouring pads for kitchen cleaning

Start with the cookware

• Stainless steel and other hard-wearing pans: nylon pads or steel scrubbers work.
• Non-stick, coated and delicate surfaces: use a soft sponge or a gentle pad, and follow the maker's care advice.
• Glass and ceramics: a sponge is the safer choice.

Match the pad to the mess

Everyday grease and food residue: a green nylon scrub pad or a sponge with a scouring side. Heavy, burnt-on residue: a stainless steel scrubber. Light daily washing-up: a foam sponge.

Pick a size and pack that suits you

Larger pads are easier to hold and last longer in busy kitchens; smaller pads are cheaper per piece for light use. Multi-packs suit households and shops, and bulk packs of 5 or 10 suit kitchens that get through many pads.

Hygiene and replacement

• Rinse after every use and let the pad dry.
• Replace pads that are worn, torn or smell.
• Keep separate pads for greasy cookware and for lightly soiled items.

If you are stocking a shop

Offer a small range: a standard nylon pad, a twin or bulk pack, a steel scrubber and a sponge. Customers can then choose for their pans. Ask us for item codes and carton packing for each.