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Old 02-01-2005, 06:30 PM   #11
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I too prefer natural bristles. I ether dip them in hot water, thoroughly massage in Dawn Dish-washing liquid, then scub under fresh, hot, running water, or put them bristle-side-down in the dishwasher. They don't capture water and sediment is removed better.

As for the lemon juice, I believe the acid helps lossen the cuticle scales that hair is made of. This allows for easier and more thorough cleaning. Hot water does the same thing. Cold water causes those same scales to tighten, helping to resist dirt and oils. The acid also helps remove the oils. That's why vinigar used to be used for hair washing.

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Old 05-19-2006, 02:47 PM   #12
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I got my pastry brush so long ago that I don't remember where just that it was an unused Paint Brush about 1 inch across. Probably what Ecko brrush was.
I wash it in the small pan I cook my butter in after it is clean and soaked awhile in Antibacterial Dawn Dish liquid to cut the greese and scrub real good. If I see and food where I cvan't get at it I use a paper clip I strretched out one section of to get at it. It is also good for digging nuts out of their shells.
After awhile the bristles got puffy looking and so I used it until I decided to get a new one. Don't know why they all puffed up together but it was the best pastry brush I ever had.

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Old 05-19-2006, 03:31 PM   #13
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I too love my natural bristle brushes.I just immeadiatly after using soak in susdsy hot water and change the water a few time then rinse really good.
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Old 05-19-2006, 06:19 PM   #14
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Last year I posted that I use Hair Tint brushes. I used to have a ton of new ones in a box (from my working days) and one day I couldn't find my basting brush, and a great idea was born! They're only as thick as a regular comb, and about 2-1/2-3" wide, and very easy to manipulate. Bristles aren't very stiff, but enough to get the job done. Best part is, at a Beauty Supply, you can get one really really cheap, and they are dishwasher safe.
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Old 05-19-2006, 08:35 PM   #15
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I've had the same pastry brushes for over a dozen years at least. I keep 2 for pastry work & 2 for basic cooking (like basting meats, etc., etc.).

Regardless, I place them in short glass of water & dishwashing liquid overnight after use, then the next day I rinse them & wash them again, working more dishwashing liquid into the base & rinsing thoroughly.

I'll also admit that the one I use to baste raw meat/seafood/poultry I've put into the dishwasher - brush side up - & it's still going strong.
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Old 05-19-2006, 08:52 PM   #16
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I bought a pair of cheapo silicone brushes. They work well and clean up easily in the dishwasher.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 05-20-2006, 09:15 AM   #17
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I want a couple of those myself.n I heard that they're good and hold up very well.

Be careful of some of the ones with natural bristles though, easpecially the cheap ones! The bristles tend to come loose and could get into your sauces and food!!

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Old 05-20-2006, 11:06 AM   #18
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I love my silicone brush... plan to get another (larger) one soon. Cleanup is a snap, either by hand or in the dishwasher. No place for any residue to linger...

The only thing I use my old natural (a cheapo 1" paint brush from Home Depot) one for any more is to oil the grate on my Weber...
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Old 01-06-2013, 01:53 AM   #19
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I like using the natural bristle pastry brushes too.

I have found that by adding baking soda in with the washing detergent it helps de-grease the bristles.

Hope this helps
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Old 01-06-2013, 02:15 AM   #20
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using strong dishsoap & several rinsings (suds on the individual bristles)- i'll soak my brushes for hours before they get washed in sudsy h2o.

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