Brushes & Scrubbers

With proper care — rinsing after use and storing to dry completely between uses — a wooden dish brush with natural fibre bristles typically lasts 6 to 12 months of daily use. Brushes with replaceable heads last considerably longer overall, as the handle can be kept indefinitely and only the worn head is replaced.

Tampico is a natural plant fibre from the Mexican agave plant. It is firm, moisture-resistant, and highly effective for scrubbing dishes, pots, and pans. It holds its shape well under repeated use and does not absorb odours. It is compostable at end of life, unlike synthetic bristle alternatives.

Coconut fibre (coir) scrubbers are excellent for medium to heavy scrubbing tasks: baked-on food, cast iron, and vegetable scrubbing. They are more abrasive than synthetic sponges, which makes them better for heavy-duty scrubbing but less suitable for delicate non-stick surfaces. They are naturally antibacterial, compostable, and do not shed microplastics.

A wooden dish brush with Tampico or sisal bristles handles most scrubbing tasks. For baked-on food, a coconut fibre scrubber provides more abrasion. For non-stick surfaces, a Nawrap cellulose cloth or soft sisal pad avoids scratching. All are plastic-free and compostable at end of life.

Soft natural fibres like Tampico and sisal are gentle enough for non-stick surfaces when used with normal dishwashing pressure. Harder fibres like coconut coir can scratch delicate non-stick coatings and are better suited to stainless steel, cast iron, and ceramic cookware. Choose brush hardness based on the surfaces you are cleaning most.