1、 How to clean kitchenware at home

1. Iron products

This kind of utensils mainly refers to the iron pot for cooking, the spatula for cooking, the kitchen knife and so on. They are not difficult to clean, but they are easy to rust. Therefore, we usually use detergent to clean them, and then remember to dry them with a rag, so that they will not rust. If you paste the pot when cooking, you can't brush it off with a brush. You can sprinkle some coarse salt and stir fry it a little, and then brush it with a brush. It's easy to clean the pot. If the surface has rusted, you can wipe it with potato skin, and the rust will be eliminated soon.

2. Aluminum products, stainless steel products

Then we have some pots and pans made of aluminum, and the kettle is also made of aluminum. It's easy to turn black after a long time of use, and it can't be washed clean. Then we can put banana skin, apple skin and other fruit skin in aluminum products, add water to boil, fruit acid in the skin and aluminum oxide layer will act, and then rinse with water. If it is stainless steel utensils, then you can use a soft cloth stained with dirty powder or detergent to wipe.

3. Ceramic tableware

There are more such utensils, such as bowls, spoons, dishes and so on. If you are a new porcelain ware, we can soak them in 4% vinegar water and boil them in a pot to remove most of the harmful substances. If the porcelain plates and bowls are too greasy to clean, we can first wash them with hot water, then wipe them with dry flour, and then wash them with clean water. If the bowl is beaten with egg liquid, it will leave a strong fishy smell. We can soak it in cold water first, and then wash it in hot water. If you wash directly with hot water, the smell will stay on the bowl.

4. Glassware

Some people will use a glass bottle to fill oil. There will be a layer of grease at the bottom of the bottle and the periphery of the bottle will be greasy. Then we can put some very broken eggshells into the bottle first, then drop a few drops of detergent, then pour in some hot water, shake it repeatedly, and rinse it with clean water, and the oil stain will be cleaned. You can also pour baking soda or caustic soda into the oil bottle, shake it for a while, and then rinse it with hot water.

2、 How to maintain kitchenware at home

1. Set up a dish rack to save trouble and sanitation

Many families are used to putting the washed bowls and dishes together in the kitchen cabinet, which is not conducive to the ventilation and drying of the dishes. It is easy to accumulate water when the newly washed dishes are stacked up together. In addition, the kitchen cabinet is airtight and airless, so it is difficult for the water to evaporate, which naturally breeds bacteria.

Some people like to use a dry dishcloth to dry the dishes after washing. However, there are many bacteria on the dishcloth. This seemingly "clean" approach is counterproductive. In addition, the dishes are stacked together, and the dirt at the bottom of the previous dish is all stained on the next dish, which is very unsanitary.

Experts suggest that you can set up a dish rack next to the sink. After cleaning, put the dishes vertically and put the bowls upside down on the shelf, so that the dishes can be dried naturally, which is not only convenient but also hygienic.

2. The chopsticks barrel and knife rest should be ventilated

Chopsticks have the most direct and frequent contact with the oral cavity. When they are stored, they should be ventilated and dry. Some people put the chopsticks in the kitchen cabinet after washing, or in the airtight plastic chopsticks tube. These methods are not advisable. It is better to choose the chopsticks tube made of stainless steel wire with good air permeability, and nail it on the wall or put it in the ventilated place, so that the water can be drained quickly. Some people are used to putting a clean cloth on the chopsticks to prevent dust. In fact, as long as you wash it with clean water before using it, covering the cloth will hinder the distribution of water. In addition, it is not advisable to put the kitchen knife in the non ventilated drawer and knife rest. The knife rest with good air permeability should also be selected.

3. Kitchenware should be placed in a ventilated and dry place

New York University Medical Center clinical microbiology expert Dr. Philip tyrno pointed out that bacteria like warm and humid environment, in the closed kitchen cabinet and dark corner, breeding a large number of Staphylococcus, Salmonella, Escherichia coli, it is easy to pollute food, causing intestinal diseases and other discomfort.

Therefore, all kinds of kitchen utensils should be kept in a good hygienic condition. In addition to cleaning, the storage environment is also very important. The basic requirements are ventilation and drying.

4. A spoon, a pot, and a spade can do many things at one stroke

Long handled spoons, leaky spoons and spatulas are all good helpers when cooking and boiling soup. However, many people are used to putting these utensils in drawers, or in pots and spoons, and cover them, which is also not conducive to keeping them dry.

The chopping board is easy to absorb water, there are many scratches and slits on the surface, and there are often residues of fresh food. If the food is not cleaned thoroughly and stored improperly, the bacteria will multiply in large quantities after the food residue rots, and even form mildew on the surface of the cutting board, which will pollute the food.