Hearts52 and I agree, far superior to supermarket fare, when I worked in my families Pizzeria we got scrubbers called "Curlycues" at Diversey Ave Store Fixtures. In comparison to grocery store look alikes they were pro grade with maybe a 90 day life expectancy.
One night Bari ( the woman I should have married, what a putz I am ) well, she came to take me home and Aunt Rose came with her, I'm busting suds on the sauce pots and iron,
"Dear I'm not one to kibitz, use this I'll get more it will last forever, Finish up lets go home"
This is how the Fuller Stainless scrubber found me
Thanks Aunt Rose, you taught me so much
As Hambone says, Caustic soda is widely available in the states, one trade name is "Louis Lye" usually found with drain cleaners, This should be an indicator of the aggressive qualities,
After cooking on these nearly 3/4 of a century I can honestly say I'm a master of seasoned non stick cooking surfaces, that being said I am stuck with a suck a_ _ electric range so I purchased my first stainless steel piece,a Presto 1.5 KW stainless wok, I must admit from every aspect I've been pleased.
Since I didn't know you shouldn't or couldn't season SS alloys, being the consummate ignorant redneck I just treated it like any other iron based utensil, follow the rules and it will treat you right!
1, Never Never Ever use soap or detergent! To strip damaged seasoning or prepare iron for seasoning a very strong ( like 1/2 box to 1quart ) solution of baking soda and hot water just under a boil @ least 1/2 hour, replenish water as required. ( The solution will do about 3 skillets ) Pour solution into the next pan to clean or discard. Rinse thoroughly with hot water.
2. Using Kosher salt, a curlicue or scotchbrite pad scrub as required, ( You will be surprised at how little effort is required )
3. immediately coat warm pan with bacon fat or lard, put into a 325 deg oven, If you can do this all day, re-coat the pans every hour or so. I did say Bacon Fat (clear rendered) or store bought Lard.
To maintain a seasoned surface is so easy..really!
Just for the record I'm 73 years young and cook at least twice a day for myself and a few neighbors and their kids, I still love it.
In Tampa the critically acclaimed and Chowhound approved "China Yuan" is on the west side of Armenia, just north of Waters Ave. (behind the Winn Dixie) The strip mall has a RO water vending machine in a PVC windmill disguise at the front of the mall.
Also noteworthy, the "Din-Ho" Asian Market a wonderful source of almost everything a cook could desire is in the same mall, this area of Tampa (Egypt Lake) also hosts several small Vietnamese and Thai restaurants. could be a pleasant place to spend a long weekend.
(PS. take your spouse, it's easy to spend way too much @ Din-Ho, permission is easier to obtain than forgiveness from a spouse)