Dish care

Care of kitchen utensils and crockery. Perfectly clean kitchen utensils and crockery are the first requirement for hygienic food.

Caring for them is a challenging and pleasant job. Soot, grease, hot water spoil the skin of the hands, and therefore, first of all, to be able to thoroughly clean and wash all items of kitchen utensils and dishes, you need to protect your hands from the harmful effects of contaminants and means that are used for cleaning. For this purpose, rubber gloves are required to protect your hands from all harmful influences. Rubber gloves are sold in pharmacies and hardware shops, where they are matched to the appropriate size.

After work, hands in gloves thoroughly washed with soap and water, dry wipe, remove the gloves and, so that they do not stick together, powder their inner side with talcum powder.

Special long-handled brushes for cleaning and washing dishes can also protect hands.

Those who put off doing the dishes spend much more labour and time cleaning them. In any case, if it is impossible to wash the dishes at once, you should use a brush or a piece of clean soft paper to remove all food residues from the plates, then stack them and cover them with a towel.

Household soap is best suited for washing kitchen utensils and dishes. There is a special soap for washing dishes. Other soaps can also be used, provided they do not have a strong odour.

Wash enamelled dishes with hot water and soap or baking soda. Do not scrape with a knife or wire sponge.

A chipped piece of enamel makes such a pot unsuitable for cooking. Therefore, if burnt food residues cannot be removed with hot water and soap, cold water is poured into the pot, a handful of salt is added and left for several hours.

Enamelled cookware is very convenient due to its resistance to salts and acids in food. The only disadvantage of enamelled cookware is that the enamel cracks on impact and sudden temperature changes.

Aluminium pots do not rust, are not afraid of sharp temperature fluctuations, but are spoiled by salt, soda, acids. These pans can only be used for cooking, not for storing food. It is not recommended to cook acidic dishes in an aluminium pot, such as soup, sour berries and fruits. Wash aluminium dishes with hot water and soap or borax (1 tbsp. per litre of water), or baking soda (1 teaspoon per glass of water). Black plaque formed on the inner walls, easily removed by wiping them with cotton wool soaked in table vinegar and then rinsing with hot water and soap. Wipe heavily soiled areas with toothpowder or pumice stone and soap.

Sandpaper, metal brushes, strong alkalis and acids should not be used to clean aluminium pans as they corrode the metal.

Nickel-plated cookware is shined with chalk. Clean the inside with a mixture of vinegar and salt (1 spoonful of vinegar and 1 teaspoonful of salt) and then wash with hot water and soap.

For reasons of economy, other housewives prefer to keep the residual fat on the pans and do not wash them every time after use. This should not be done, as burnt food residues can spoil another dish during cooking.

Cast-iron frying pans should be wiped with paper before washing and then washed with hot water and soap. Any food residue that has burnt to the pan can be rubbed off with dry salt.

Ceramic dishes (pots, bowls, etc.) are best washed with hot water and baking soda and then rinsed well with clean water. Unglazed clay crockery should be dried.

The meat grinder should be washed very carefully. All its parts are washed separately with hot water and soap, scalded with boiling water and dried thoroughly. It is advised that the cleanest meat grinder be rinsed with hot water before use.

Remove food residue from plates and all tableware and rinse with hot water. If grease remains on the dishes, wash them with soap and water and then rinse them thoroughly with hot water.

Wash tea dishes in the same way. Tea or coffee deposits can be removed by wiping the inside of cups or saucers with a soft cloth containing fine salt, vinegar or baking soda.

Dishes decorated with gold rims or other designs should not be washed with soap or baking soda. It is better to add a few drops of ammonia to the water and then rinse the dishes thoroughly in clean water.

Crystal crockery should not be washed with hot water, which tarnishes the crystal.

Glasses are well-washed in warm water with salt.

To wash bottles and jars with narrow necks, use a bottle brush, wash them with hot water and soap.

Dishes containing dough, milk, raw eggs, herring, fish, or jam should be washed first with cold water, followed by hot water.

Here are some additional tips and considerations for using detergents and maintaining kitchen utensils:

Types of Detergents

1. Dishwashing Liquids: Ideal for everyday cleaning of dishes, pots, and pans. They are usually gentle on hands and effective at cutting through grease.
2. Powdered Detergents: Often used in dishwashers, these can be more abrasive and are effective for tougher stains.
3. Gel Detergents: Also used in dishwashers, they dissolve easily and are less likely to leave residue.
4. Eco-friendly Detergents: Made from natural ingredients, these are better for the environment and often gentler on your skin.

Safety Tips

1. Read Labels: Always read the labels for any specific instructions or warnings.
2. Use Gloves: Protect your hands from harsh chemicals by wearing gloves.
3. Ventilation: Ensure your kitchen is well-ventilated when using strong detergents to avoid inhaling fumes.
4. Storage: Keep detergents out of reach of children and pets.

Special Care for Different Materials

1. Wooden Utensils: Avoid soaking them in water for long periods as it can cause them to crack. Use mild detergent and dry them immediately.
2. Cast Iron: Avoid using soap; instead, scrub with a stiff brush and hot water. Dry thoroughly and apply a thin layer of oil to prevent rusting.
3. Non-stick Pans: Use non-abrasive sponges and mild detergents to avoid damaging the coating.
4. Stainless Steel: Use a non-abrasive cleaner to maintain the shine and avoid scratches.

Regular Maintenance

1. Descaling: For kettles and coffee makers, use a descaling solution to remove mineral buildup.
2. Sharpening Knives: Regularly sharpen knives to maintain their effectiveness and safety.
3. Replacing Sponges and Brushes: Replace cleaning tools regularly to avoid spreading bacteria.

By following these tips, you can ensure your kitchen utensils remain clean, safe, and in good condition