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Sponges and scourers are the everyday workhorses of the kitchen, tackling everything from a quick wipe of the benchtop to scrubbing baked-on food off a roasting dish. Having a few different types on hand means you always have the right tool for the mess in front of you.
Look for non-scratch scourer pads for pots, pans and glass cookware, dual-sided sponges that pair a soft cloth with a scrubbing surface, and heavy-duty scourers for cast iron and barbecue grills. A good range covers light daily wipe-downs through to stubborn, stuck-on grime.
Not every surface can handle a stiff scrub. Non-scratch pads are designed to lift grease and food residue without marking non-stick coatings, stainless steel or glass, so your cookware stays looking newer for longer.
For jobs that need more bristle power, such as scrubbing a stained pot or a barbecue plate, switch to dish brushes with sturdier heads that reach into corners a flat sponge cannot.
Wet sponges left sitting in the sink quickly become a source of odour and bacteria. Giving them a dedicated, well-drained spot helps them dry out between uses and last longer.
A sink caddy keeps sponges and scourers off the benchtop and draining properly, while a dish rack nearby means your clean dishes have somewhere to go straight after washing.
Replace sponges if they start to smell or fall apart. Basic sponges should last at least 3 months from general use, and higher quality sponges should last for more than 6 months.
Stick to non-scratch scourer pads on non-stick cookware, and save stiffer scourers for stainless steel, cast iron and outdoor cooking gear.
Wring sponges out fully after each use and store them somewhere they can air dry, rather than leaving them sitting in water.