51–60 of 420 posts
maybe dont wash them that often
You should start a business: a restaurant that serves your food on the previous diner's unwashed dishes. It would be like my college apartment kitchen, so you could hire me as manager.
*you might die of other causes, though
Is my reading of the summary correct that it is only (or mainly?) talking about rinse aid and not about the detergent?
maybe dont wash them that often
Ironically, the summary isn't as good as the "Key Messages" section at the bottom: > * Professional dishwasher rinse aid causes cellular cytotoxicity and directly impaired barrier integrity of gut epithelial cells by damaging TJ and AJ expressions in daily exposed concentrations. > * The underlying mechanisms of epithelial barrier disruption in response to rinse aid were cell death in 1:10,000 dilutions and epithelia…
They are notoriously bad at removing food residue, which must be sprayed or scraped off before running. Anything more than trace is cooked onto the dishes. They're really good at removing thin layers of grease quickly, and sanitizing. Doesn't surprise me at all that they don't do a final rinse; handling stuff right out of them leaves a distinct feeling on your fingers, like the opposite of bleach kinda. You have more friction than you should until they fully dry, it's very noticeable.
Ironically, the summary isn't as good as the "Key Messages" section at the bottom: > * Professional dishwasher rinse aid causes cellular cytotoxicity and directly impaired barrier integrity of gut epithelial cells by damaging TJ and AJ expressions in daily exposed concentrations. > * The underlying mechanisms of epithelial barrier disruption in response to rinse aid were cell death in 1:10,000 dilutions and epithelia…
Importantly, when they tested a household dishwasher, they didn't find the same issues: > In contrast, the residual substances on the cups washed in a household dishwasher with detergent B were not present at sufficiently high concentrations to exert cytotoxicity and impair the epithelial barrier function (see Fig E9).
There's enough here to indicate a need for further investigation, but not enough data to come to any overall conclusions about commercial or household dishwasher safety in general.
Rinse aid is completely unneeded if you properly maintain and use your dishwasher. I never use any, and my dishes are completely spotless. 30 years old dishwasher, super hard water. Specifically, you should: - always fill the salt of the dishwasher's water softener once it's empty. It cannot soften the water if it doesn't get cleaned by the salt. If the water is not softened you will get spots. EDIT: Apparently US fo…
Fill the salt? Configure for water hardness? I've never heard of either of these things before. Certainly not things on my, relatively fancy, dishwasher.
Earlier quoted context omitted.
I know Miele has a water softener feature. That's the only time I've heard of it in the US.
There are a few Bosch models with dishwasher salt dispensers, but it’s extremely rare in the US. It’s a great idea, given most municipalities have hard water.
Rinse aid is completely unneeded if you properly maintain and use your dishwasher. I never use any, and my dishes are completely spotless. 30 years old dishwasher, super hard water. Specifically, you should: - always fill the salt of the dishwasher's water softener once it's empty. It cannot soften the water if it doesn't get cleaned by the salt. If the water is not softened you will get spots. EDIT: Apparently US fo…
For everyone confused by this comment: In some countries you might find dishwashers with a sort of built-in water softener: https://en.wikipedia.org/wiki/Dishwasher_salt It's not common in the United States. Some all-in-one detergent packets might contain some amount of dishwasher salt, though.
Here's a nice map [1]
What the hell is rinse aid anyway