The scrubber makes fast work of tough cleanup jobs on just about all the pots and pans in the kitchen, including stainless steel, enameled cast iron, hard anodized, copper and glasses. How to use: 1. Just run your pan under warm water and scrub. Cooked on residue will release quickly and easily. 2.The best time to clean cast iron pans is shortly after cooking when they are just warm to the touch. Healthy and Efficiency: You will never have to use or discard another germ infested scouring pad or kitchen sponge again. Germ resistant and reusable. The maximum expand size is 16*16CM. Please allow 1CM errors due to manual measurement, thanks! Note: Not applicable to non-stick pan.