It’s really easy to think it’s a huge drudgerous chore, but if you do it right, it’s actually quite easy: Get the right soap, the right sponge, the right water temperature …
There are people who enjoy washing dishes. I’ve heard of them. I even know a few. I, however, am not one of them.
“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.
4. 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.
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