There are people who enjoy washing dishes. I’ve heard of them. I even know a few. I, however, am not one of them.
“I think it’s really easy to think it’s a huge chore,” says Sandy Patterson, a chef de cuisine at LEO | MKT at Georgetown University. It really doesn’t take that long to get the job done, she says.
Here are some tips.
Know what has to be hand-washed. Anything delicate should stay out of the dishwasher, whether it’s wood, fine glassware or other intricately decorated pieces, Patterson says. Chef’s knives should be washed by hand, especially because the connection between the blade and the handle is susceptible to damage in the dishwasher.
“Pots and pans you generally need to wash by hand,” says Sarah Carey, the editorial director of food and entertaining for Martha Stewart Living who has no dishwasher in her New York apartment. Especially if they’re on the dirtier side, they won’t come out of the dishwasher as clean, and they, too, can be damaged in the dishwasher. You should always wash cast-iron cookware by hand.
Choosing a soap. Go for something with no scent, or at least a neutral, food-friendly (citrus, for example) scent. Patterson likes Palmolive Ultra Pure + Clear. She also avoids scents and goes for strength. A little Dawn can go a long way.
Getting rid of food. Remove as much food debris before hand-washing as you can. A pot scraper or plastic spatula can help get off more stubborn bits, too. If that fails, options include further soaking and boiling water in the dirty pot or pan, with or without baking soda. Once it’s time to proceed with washing, Patterson’s go-to is a stainless steel scouring pad, though that’s not something to use on delicate surfaces, nonstick cookware or cast iron. Carey favors the ubiquitous green scouring pads, though they can also be too harsh for certain items. Soft, non-scratch sponges are useful when you need to take extra care, but be sure to sanitize or change them frequently.
Be smart about how much water you use. The most environmentally friendly strategy is to have a bin with hot soapy water in which to soak and wash dishes, changing the water as necessary, with a final rinse when you’re done, rather than washing each piece one by one under running water. That doesn’t always work, though, if you don’t have a large or multi-basin sink. And if you’re cleaning up as you go rather than waiting until the end, you may be more inclined to skip the tub of water.
