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Dishwasher Dos & Don’ts
Your dishwasher is a marvel of convenience—but it’s not made for everything. Hot water, strong detergents, and high-pressure jets can damage certain items quickly, sometimes beyond repair.
Here’s a practical guide to what should never go in the dishwasher—and how to care for them instead.
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.
- 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.
- Instead: Wash by hand; polish with lemon + salt or a copper cleaner.
- Fine China & Metallic-Rimmed Dishware
- LOOK NEXT PAGE DEAR
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