By Chef Souk

There are many new varieties of kitchen brushes out there today. At a recent trip to a major kitchen retailer I was shocked at how many sizes and textures I had to pick from. Unfortunately, I picked the wrong and wished I had listened to my instinct and stayed away from the newer, flashier models.

The new models are made of silicone. They look slick, are usually colorful, and much easier to clean. For almost everything however, go with the old standby brush that has actual bristles. The reason? Almost nothing sticks to silicone, especially oil, so when you’re attempting to brush olive oil on steaks I have two words; good luck. After scoffing at the old, battered brush in my Mom’s kitchen drawer I learned something – Mothers really do know best!

Chef Souk's Favorite Brush

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