Cleaning pastry brushes - Discuss Cooking

**Michael in FtW** · 10-01-2004, 05:16 PM

I like using natural bristle (hair) pastry brushes better than the nylon bristle brushes (which I think are a little stiff). My problem is that when I use them with olive oil, shortning, or butter ... they don't really come clean. I think I have them clean with lots of soap and hot water - but when they dry they are greasy and stiff.

Anyone else have this problem? Anyone have a solution?

Audeo · 10-01-2004, 05:34 PM

I prefer natural bristles also. What I use is actually a "redirected" brush meant for oil painting, found in the craft store.

I had the same gumming problem until I started cleaning them in a solution of lemon juice and dishwashing liquid. Pour lemon juice into a tumbler, add a few drops of soap, swish it around with the brush, let it soak a few minutes, remove for a brisk finger shampooing, rinse and voila!

Keeps the bristles from discoloring, too.

scott123 · 10-02-2004, 06:46 PM

I can't really say I understand the effect of acid (lemon juice) on natural bristles, but I think soaking is a good idea.

Don't be afraid to really mash the soapy bristles into the sink to get them clean. It's the only way to get the the inner bristles done and keep it from getting stiff.

Also, repetitive washings help. Just think about your shampoo instructions. Lather, rinse, repeat. This is hair we're talking about :)

My dollar store has 2 natural bristle pastry brushes for a dollar. When I get them that cheap I don't sweat the cleaning aspect that much.

bege · 10-09-2004, 08:40 AM

I have a 1 inch brush, which I find indispensable. I have had it so long that I don't know what it is made of. I can still read ECKO on the handle and "made in taiwan" stamped in the metal. The bristles are not white and never have been. I massage soap into the bristles, if I hand wash it. I also put it in my dishwasher. Either way, it works for me. Just don't try to take it from me, or I'll bite your hand.