59

In addition to the lower heat capacity (see other answer), a main reason, quite counterintuitive, why plastics don't dry well is that they're hydrophobic. That's right: they keep water sticking to them because they're water repellent (but not completely water repellent). The reason for this strange behaviour is that any small amount of water on the surface ...


56

Fruit fly trap ! Put some strong smelling vinegar, like apple cider vinegar, in a glass and make the trap by making a cone with a sheet of paper. The strong sweet smell will attract them and they won't be able to get out of the glass.


56

I would rinse well with clear water. Allow to dry thoroughly, and then use as normal. There is a small chance that your pizza stone will impart a soap flavor to your pizza, but I would say that it is worth a couple of pizza cooks to determine if there is a long term problem. It's really not that much of a risk.


55

A dishwasher gets cheese off even that side - but that's no good if you don't have one, nor is it very effective against ginger and other fibrous foods. The best I've found is simply a washing up brush (i.e. plastic bristles and a long handle) from both sides. I would then put it in the dishwasher for a final clean unless I'm doing a proper load of washing ...


51

Causes According to this article the problem seems mainly two fold, conductivity and thermal inertia (among other factors). During washing temperatures get relatively hot (depending on the particular program chosen) to promote sterilization and help with cleaning. Conductivity: Different utensils are made of different materials which will absorb this heat ...


46

For the most part, rinsing produce in cold water is for the purpose of removing pesticides and soil that may contain bacteria. You're not washing off bacterial colonies - whole peel-on vegetables and fruit have a protective coating (the peel) which prevents them from growing for the most part. However, dirt particles may contain bacteria - particularly if, ...


44

Try searching for "pan scrapers." I have a pair from Lodge that has served me well, though you can find almost identical scrapers without the branding. These are essentially equivalent to the scrapers mentioned by ChrisH, but with curves to make it easier to clean the edges of your pans


43

Before we proceed, we should note that not all dirty dishes are created equal. There are a few "groups" with different chemical and physical properties. Sugar Probably the easiest of all as it will happily dissolve in water. A bit quicker in warm or hot water than in cold water (iced tea, anyone?), but not adverse to being washed off. We can probably ignore ...


41

Save your old toothbrush, as this guy shows. Or as this post describes:


41

Never use steel wool on teflon-coated pans!!! You surely have scratched and damaged the teflon and some of it came off the pan. I'd throw it away.


39

Probably generated some chloramines by reaction between the hot bleach and proteins on the stove surfaces. There's no telling exactly which chloramines you created, as we have no idea what amines were on your stove top. However, these things can be quite nasty. Open windows if possible, and leave home for several hours. Your eyes and lungs are giving you ...


39

As I’ve recently tried to much success, sucking the bastards with a vacuum cleaner is easy, fast, ruthlessly efficient, and unlike sticky liquid contraptions, it doesn’t carry the risk of accidentally turning into a food source for the flies.


38

Melted and re-hardened sugar (including caramel) is very difficult to remove through mechanical action, but trivial to remove by soaking. Just pour in enough hot water to cover the sugar and wait an hour or so. (If oil was used, add some dish soap.) For a quicker turnaround, you can simmer the pot with the water on the stove; 10 minutes should be enough to ...


36

For most of the removal, leverage rather than brute force will give more control, so you don't accidentally pull the last bit off. At the end while pulling gently on the ring, rock the lid from side to side, so you're only trying to open one side of the remaining seam. It's much less likely to flick that way. While my right hand does that, my left hold the ...


25

Most likely yes, it has stuff besides water. Although I wouldn't lay my hand in the fire that it has it every single time. The first scenario is the bubbling from starchy water, as Chris H already explained. This is not ruled out by "the assumption that the food has not made contact with the lid", since here it is the cooking water that makes ...


24

We brew beer at home, so we have a product that does a really good job of this, called PBW (Powdered Brewery Wash). Our stainless steel coffee thermoses come out like new. The product description from a site that offers it reads: PBW (Powdered Brewery Wash) is a patented alkali cleaner originally developed for Coors, now widely used in commercial ...


22

There is no problem with putting either stainless steel or non-stick pans in the dishwasher in terms of their materials. However: Non-stick pans are often better washed gently by hand without too much soap, so they retain a bit of oil. This helps them stay non-stick. You may note that a dishwashed non-stick pan is quite sticky the first time you use it ...


22

By rinsing, you can only remove stuff from the surface and slightly below. You need to remove molecules which sit in the pores of the stone. Chemically, you are working against diffusion and adhesion. By washing with soap, you have deposited a number of molecules onto the stone surface, these have diffused into the numerous pores of the solid. Now, these ...


21

Cast iron care need not seem so intimidating or mystical. There are lots of ways to take care of it, and though many will profess their own gospel and taboos associated with cast iron cookware, many different solutions will work. You just need to understand some of the basic principles and the rest is personal preference. First, in my naivete I used ...


21

Starchy foods, like rice, tend to bubble and splash. They will get starch on the inside of the lid. If you don't let it dry out, you might decide a quick rinse is sufficient, but if it dries it will probably need a proper wash to remove the starch. Steaming is more interesting. There shouldn't be any splashing above the level of the food, so it should ...


20

Kneading in a bowl is time-consuming and doesn't give as good a result as kneading on a flat surface, however I'll concentrate on cleaning. First, don't let things dry out, it's much easier to clean when things are moist, if you do let it dry out moisten it and let it soften before you try and clean it. Use cold water as hot water makes starches and ...


20

Alternatively (with respect to @GdD's answer), let it dry out completely. Totally dry dough doesn't stick all that well to many surfaces (glass, plastic, non-stick). It then chips/scrapes off quite easily. If I get it on my oak worktops and don't notice immediately, that's what I do, scraping with a plastic scraper or a butter knife, even a fingernail on ...


19

I've accidentally run my scoop, a Zeroll with conductive fluid inside the handle, through the dishwasher. I don't know this for a fact because I didn't cut mine open to check, but I believe what happened to mine (and what's happened to yours) is that the fluid is meant to work at normal body temperature and when it gets too hot, like in a dishwasher, it ...


19

I see you're familiar with the "danger zone" concept. I think the only on-topic way to answer this is to help you add up the "danger zone" time, (and raise the concern of cross contamination!). I will say in response to your heading, there is no "loophole" in food safety guidelines. They are pretty stark in that things are ...


19

I'm no chemist, but a quick googling shows hydrogen peroxide [sodium percarbonate in water] to be quite aggressive on aluminium. I'd guess that some light surface scratching, which would otherwise have been quite survivable* in itself, allowed the peroxide to leech under the non-stick surface, attack the aluminium substrate & allow larger flakes to break ...


17

If you can, put all grains you buy in impenetrable containers as soon as you get them home, and freeze them. Keeping rice (or any other grain) in the freezer for a full day will help. Keeping the grain in the freezer for a week will kill just about any creepy crawly that's already in the rice, the impenetrable container will keep new visitors out. Glass or ...


17

Generally, yes, to wash off any chemicals that might have been used to finish the plastics or rinse any sprue away. If you're going to be putting the dishwasher on anyway, you might as well throw them in.


17

Mineral oil is your friend As you said, Ana, the biggest enemy of a clean — and warp-free — wood cutting board is moisture penetration. The first trick to fight this is to wipe down your cutting board fairly often with mineral oil or other food-safe wood treatment. This helps with cleaning as it prevents liquids and bacteria from penetrating into the wood. ...


17

The amount of salt that would stick to a dry mill is very small. Salt is also quite abrasive, cheap and water soluble. So to get pepper out I'd grind salt. For most savoury mixes a little salt won't hurt -- in fact you may well put a fair bit in the mix. If you really want to remove the salt, then wash it; just be sure to get it really dry before ...


Only top voted, non community-wiki answers of a minimum length are eligible