Many households like to use detergents to clean kitchenware, thinking that this can clean them thoroughly, but in fact detergents only have the effect of removing oil stains and do not have the effect of sterilization. How to disinfect kitchenware?

Due to traditional habits, the popularity of sink dishwashers at home is not high. The majority of Chinese households use hot water or hot water with detergent for cleaning, and the number of bacteria on the surface of the kitchenware will show asymmetry after cleaning. Especially if the kitchenware contains water stains, bacteria will multiply rapidly in a cold and humid environment. Therefore, she suggests that after washing dishes, standard households can use a dishwashing cabinet for disinfection to achieve the effect of sink dishwashers.

If there is no dishwashing cabinet, you can also choose boiling water disinfection and steam disinfection, which are more traditional and economical disinfection methods. The specific method of boiling water disinfection is to put the cleaned dishes into the pot, add water to the appropriate level for immersion. To kill general bacteria, it is enough to wait for the water to boil, which is commonly known as ‘boil in and boil out’. Steam disinfection can be done by adding a steamer to the pot for disinfection, also known as steaming over water, using the steam generated by the boiling water in the pot to kill bacteria. This method requires waiting for the water to boil and then boiling for another 10 minutes before it is effective.

Basic principles of cleaning kitchenware

All kitchenware should be cleaned immediately after use, wiped as soon as they are used, and should not be piled up in the sink for a long time.

If food residues stuck on kitchenware are difficult to remove, please use a rubber brush or a plastic brush to remove them gradually, or increase the soaking time. It is definitely not allowed to use a knife or other tools to forcibly scrape them off.

Most people clean knives, forks, and spoons together with other dishes. If hand washing, it is necessary to clean glassware first, then flat utensils such as forks and spoons, and finally the dishes.

Handle with care. Accidental collisions between kitchenware can reduce their service life, and it is the most basic maintenance method to avoid making the kitchenware ‘fight’.

Appropriate use of detergents. Before cleaning kitchenware, the first thing to do is to match different detergents according to different products.

The kitchen in the dining room is often well-ventilated. Regular indoor ventilation can keep the dining room kitchen fresh, remove moisture, and make kitchenware less likely to accumulate dust or oil stains, which is very beneficial for maintaining freshness and cleanliness.

When cleaning dishes, remember to start with kitchenware that does not have oil stains, such as cups and bowls that have less oil.

It is unnecessary to stack dishes and utensils with greasy feelings together. Many people have the habit of stacking the utensils after meals and then taking them to the stainless steel sink all at once, which actually makes the kitchenware greasier and more difficult to clean. It is better to first use the outer skin of fruits and other objects to remove the oil stains on the dishes and then clean them one by one in the stainless steel sink.