🚫 10 Items to Always Hand-Wash
Sharp Knives (Chef’s, Paring, Steak)
Why: Jets dull blades; detergent corrodes steel.
Instead: Wash with mild soap, dry immediately, store in a sheath or knife block.
Cast Iron Skillets & Pots
Why: Dishwashers strip seasoning, cause rust, and ruin non-stick surfaces.
Instead: Rinse with hot water, scrub (no soap), dry on the stove, and lightly oil.
Wooden Utensils, Boards & Bowls
Why: Heat and moisture lead to warping, cracks, and bacteria.
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Instead: Hand-wash, air-dry upright, and condition monthly with mineral oil.
Nonstick Cookware (Teflon, Ceramic, etc.)
Why: Detergent breaks down coatings, causing flaking.
Instead: Use a soft sponge with mild soap; avoid steel wool.
Insulated Drinkware (Yeti, Hydro Flask, Thermos)
Why: Heat damages vacuum seals; gaskets trap grime.
Instead: Wash the body by hand; clean lids and gaskets separately with a bottle brush.
Aluminum Bakeware & Pans
Why: Detergent reacts, leaving dull, dark, or pitted surfaces.
Instead: Hand-wash with a gentle cleaner (Bar Keepers Friend works well).
Copper Cookware
Why: Loses shine, tarnishes, may leach metal.
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