How to Properly Wash Dishes in the Sink by Hand
There are many things that shouldn’t be dishwasher safe if you’re lucky you have one. That means you have to put on your gloves and start cleaning, yes, but there is also a right and wrong way to wash most things by hand.
As someone who grew up without a dishwasher, it often shocks me how many roommates don’t seem to know how to do the dishes in the sink , so if this information seems straightforward, keep in mind that for many people it doesn’t. … The Washington Post recently interviewed Sandy Patterson, “Former Lecturer at L’Academie de Cuisine” and currently Chef at LEO | MKT at Georgetown University. Patterson has seen her fair share of grubby food – the natural result of the tastiest food. Here’s what she thinks you need to know.
What is washed by hand
Many things cannot be washed in the dishwasher because they are dangerous to you, the machine or yourself; the dishwasher will ruin your chef’s knives, fine glassware, wood and anything delicately decorated – you don’t want this special porcelain pattern to burn out. Pots and pans should also be dipped in the sink, partly because they take up too much space, and partly because they tend to be dirtier than anything else and don’t wash in them. Anything made of cast iron must be done by hand.
When to start
The dirtiest material can usually be scrubbed with a spatula or metal wool scraper to remove food debris before it gets into the water. After this, pots, pans and other crusty items usually need to be soaked in hot, soapy water. Patterson recommends some baking soda for the most severe cases.
This raises the question of timing – I like to cook multiple meals on the go, so there isn’t a huge heap at the end of a meal, but everyone has different ideas about efficiency. Just keep in mind that you probably need to soak, and make sure it’s done early in the process so it doesn’t get covered with lasagna chunks forever.
Choice of soap and sponge
Patterson uses organic or natural dish soap:
Choose something that is odorless, or at least neutral, food-friendly (like citrus). Patterson loves Palmolive Ultra Pure + Clear. “I’m just looking for a simple soap,” she says. “You don’t need fantasies, you just need soap.” Carey believes that “natural” soaps are not as effective. She also avoids odors and strives for power. Little Dawn can go a long way.
I really hate Dawn soap and think it smells like mold on the lips so it sticks to my skin; is it just me? May be. The specific brand and scent you choose is a personal choice, but the basic principles remain the same.
When it comes to sponges, a green washcloth is best if you’re not washing really delicate items. Non-scratching sponges need to be disinfected or changed regularly – as you will likely notice in your sink, they deteriorate quickly.
Choice of direction
I’ve never thought about it before, but according to Sarah Carey, editorial director of food and entertainment at Martha Stewart Living, the direction in which you wash a large pot can affect how clean an item becomes. :
Patterson is a girl who “doesn’t like pots,” she says, remembering how her mother washed the bottom of her pots until they were clean. [Sara] Carey, on the other hand, loves to work from the outside to the inside, as surfaces not intended for eating or cooking tend to be cleaner from the start. This way, food debris will not get into these sides.
Not spreading dirt is a good rule of thumb for these jobs.
Consciousness of water
You can make up for all of that chemical tossing of soap and sponge by caring about the environment by using water. If you have room in your sink, filling the tub with water to soak and clean is much more effective than letting the water flow as you wash each dish underneath. If you don’t have room, try not to turn on the tap at full capacity.
It is generally best to change the bath water after the first rinse, wipe everything off with soap, and then rinse again. And how hot should this water be?
Patterson notes that while commercial kitchen stations are built to facilitate disinfection, hot water you can handle – use gloves to protect your hands if desired – is usually sufficient for home use. It also dissolves food well.
Another added bonus is that hot water evaporates faster, which means your dishes will dry at the correct rate in the wire rack.
Drying hands
But if you can’t wait, keep a few clean, dry towels on hand. You may not have enough counter space to wait for everything to air dry in the rack. The dishes need air to circulate around them, so they should not be placed too high. If you dry a few large pieces as you go, you will have more room to let the rest dry. It is also better to dry glassware with a towel, as it can be stained with water.
Also, too high a stack is dangerous! There is nothing worse than washing every dish in the house just to watch them all crash to the floor in a million pieces. If I’m going to break all my dishes, I definitely won’t wash them first.