Dishwashing
- D. M. Wright
- Feb 21
- 2 min read
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CLEANING POTS AND PANS
Don't ever use a scourer to clean pots and pans.
Yes, the scourer's sole purpose is to clean off food and oil stuck to your steel, but save the scourer for scrubbing crockery (plates and bowls), which doesn't easy so scratch.
Speaking of…
Scourers scratch.
Every scratch you make allows food the next time you cook to grip even harder.
Then it makes you scrub harder.
Then you scratch it more with a scourer.
Then the scratches allow more food to grip.
Then you have to scrub it harder... then scratch it more... then harder again...
Until you throw out your pan and have to buy a new one.
Meanwhile, the scourer giggles that he caused the whole problem, but he's not the one being ditched.
Instead...
Soak and rub as hard as you want with a sponge.
Soak again and rub hard again.
But as soon as you use a scourer, the cycle to your pan's inevitable death begins.
THE BEST WAY TO SOAK
The best way to soak is not to hunt down the most expensive cleaning agent on the supermarket shelf. The answer is already in your kitchen.
When you want to soak anything (pots, pans, crockery, glasses, cutlery, whatever!):
throw a teabag in it,
squirt in some dishwashing liquid, and
fill it with hot water.
then leave it to soak.
If there's heaps of dirty dishes:
throw them all in the sink,
add a couple of teabags,
squirt in some dishwashing liquid, and
fill the sink with hot water.
The tannins in tea break down grease and stuck-on food.
The dishwashing liquid pulls away and separates the bits breaking down.
Then the tannins attack the next layer beneath.
What becomes of it all is a pot full of smooshy filth that you can wipe away pretty easily with just a sponge.
You can use any flavour tea and, whichever you use, it'll leave a nice smell to your dishes.
Mmm... vanilla-chai-scented coffee mugs.
REFERENCES
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