I use the black lambswool mitt from CMA, and there is nothing thicker I've seen. Wash after wash, it never gets matted, and maintains it's thickness.
However, I would caution that it is all in the technique, rather than the product. Meaning: keep the mitt clean all the time- wipe a section with the cleaner, then hose off the mitt to be sure there are no contaminants on the mitt's surface, etc.
The rule of thumb (no jokes please, since most here know I recently hacked off part of my thumb while cooking), 90% technicque, 10% product.
Good luck! (And if you're anything like me, stay outta the kitchen!)
