Soaking dishes - pros and cons

Not knowing how to wash the dishes, we spoil it every day. Meanwhile, some products do not want contact with water, or only a certain soaking temperature of the dishes is suitable. So do you need to subject plates and pans to this procedure? We offer to know its pros and cons.

Why soak the dishes?

By soaking, they soften and swell the remnants of food, plaque, soot, and dirt. In this form, they are easier to lag behind the walls of pots and plates. If the washing solution is warm, the fat from the pans dissolves better.

Most often, the dishes are soaked if they are burnt or very dirty, and also when it is not immediately possible to wash them. For example, everyone knows that it is difficult to wash the plate after buckwheat porridge without soaking: the grains quickly dry and adhere firmly to the surface.

In restaurants and cafes, dishes are soaked in a solution of soda ash - and only then they are washed in a soap solution, rinsed and dried.

pros

Soaking is an effective way to prepare products before cleaning. Often, housewives use it when washing dirty laundry, when washing vegetables from the garden, herbs, cereals. Undoubtedly, it gives certain advantages when washing dishes.

We list all the pros:

• Saves detergent consumption. Most types of contamination after soaking are removed with plain water. Detergent is required at least, mainly for disinfection.
• Saves time and energy. The dishes are cleaned with one movement of the hand. You don’t have to scrub it, use hard brushes and sponges.
• Allows you to better wash the dishes. As already mentioned, after soaking the dirt is removed faster and easier. The procedure allows you to clean complex contaminants - remove carbon deposits, remove yellow deposits and sticky food debris.
• Helps to cope with a large volume of dishes. Not for nothing that professional kitchens use sinks for soaking. This approach to business allows you to quickly wash plates. The dishes got wet - at once washed it and put it back into business.

Follow the order. Put soak plates, pans, pans. Meanwhile, wash cups, wineglasses, knives, chopping board, spatula and other items that do not require soaking.

Minuses

As you know, the coin has two sides. On the one hand, soaking increases the efficiency of cleaning dishes, and on the other, it can cause its deterioration.

Consider the pros:

• Cracks and deformation of the walls of pots and pans. Many do not think and put the dishes in the water immediately after removal from the stove. From temperature extremes, products often deteriorate.
• Destruction of the protective layer. Some types of cookware have a layer that prevents burning and the appearance of rust. For example, cast iron products have an oil (grease) coating. Soaking it destroys, and food during cooking begins to stick and burn.
• Corrosion. From prolonged exposure to water, cast iron deteriorates. And even a stainless steel can rust if it is not of very good quality.
• Propagation of harmful microorganisms. A humid environment with food residues is a fertile soil for the propagation of infections, molds.

To wash burnt dishes, you need to sprinkle the affected area with baking soda and fill it to the top with warm water. In this form, it should stand for 2 hours. Then you should walk along the walls with a brush. You will see how easily the carbon deposits go.

Summary

So, soak the dishes or not? Soaking has advantages, but there are also disadvantages. The main procedure can harm a certain type of product. The rest of the dishes can be soaked.

5 rules should be observed:

1. Do not place pots and pans that have not yet cooled in water. The optimum temperature for soaking dishes - 30-40 degrees.
2. Remove food residue before soaking. It is unacceptable that they swim in the water and pollute it.
3. Soak greasy plates after fish or other “odorous” products in a separate container, and it’s better to wash them immediately.
4. Do not leave dishes in water for long. The optimal time is 10 minutes. After 4 hours, it will be full of germs. The source of infection in the house is useless.
5. Use warm soapy water, not water. Pollution is better and faster in it, bacteria breed less, fatty deposits dissolve more easily.

To give shine to glassware, bleach enameled pots, ceramic plates and mugs, soak them in White. Add water to the product at the rate of 1 tbsp. spoon per 1 liter of hot water. After 15-20 minutes, the solution can be drained into the toilet or bath, where it will still do a useful job. The dishes should be thoroughly washed with warm water and left to ventilate. The smell of chlorine will disappear soon.

What can not be soaked - list

In order not to spoil the kitchen utensils, you should know exactly what can be soaked and what cannot. The list needs to be learned or hung in the kitchen before your eyes.

Avoid soaking the following dishes:

• cast iron pans;
• bamboo plates and mugs;
• chopping boards made of wood;
• wooden shovels;
• knives
• products with glued parts.

If you soaked a cast-iron frying pan and the food on it began to burn, spread it with animal fat or vegetable oil and bake in the oven for 2 hours. The porous material is impregnated and will again fulfill its functions.

So, soaking the dishes helps the housewives. But to use it for absolutely any kitchen utensils would be unreasonable. You need to know which products can be soaked, which cannot and how to do it correctly. Listen to the tips outlined above, and your dishes will serve faithfully for many years, and caring for it will not be difficult!