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Pastry Brushes 101

The Martha Stewart Show, July 2008

Pastry brushes come in different sizes. You should choose the size you need depending on how it will be used. Look for brushes with natural, tightly woven bristles that are securely attached to the handle.

Larger brushes should be used for brushing excess flour from work surfaces and pieces of dough. Medium and smaller brushes can be used for buttering pans and applying egg washes.

You should always separate brushes by use. One brush should be dedicated to use only for dry tasks and one strictly for wet. You should mark each clearly and store separately. This will cut the risk of spreading bacteria. Pastry brushes are an indispensable tool to have in your kitchen. Proper cleaning will prolong their life.

Cleaning Pastry Brushes How-To
1. Hand wash brushes immediately after each use.

2. If you let them sit too long it can be harder to remove food and oil.

3. If the brush is not greasy, run under hot water. If it's greasy, use dish soap and hot water.

4. Using your fingers, gently rub the bristles.

5. Pay special attention to the base so that no lodged food or grease remains.

6. Use a clean, dry towel to absorb excess water.

7. Set on windowsill to dry.

For more information on the pastry brushes from Martha Stewart Collection at Macy's given to our viewer mail participant, visit

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