6 ms·
I would probably _not_ do this long term without expertise from someone that understands the 'why' on the ingredient list on commercial detergents... but my lim
by exabrial 6y ago
I would probably _not_ do this long term without expertise from someone that understands the 'why' on the ingredient list on commercial detergents... but my limited intuition says it's probably ok in the short term. The hotter the water the better, and always dry as hot as possible. Dishwashers save a ton of water, definitely use them when available
- phalangion 6y agoWhy dry as hot as possible? I was always told that the dry cycle was a waste of energy unless you need the dishes dry faster.
- exabrial 6y agoSanitization. Your dishwasher spreads dirt and bacteria around and tries to remove as much as possible with a clean water rinse. Bacteria get into every micro-pore and nano-sized crack, where detergent is unlikely to penetrate effectively. Heat doesn't discriminate (unless we're talking prions, but I digress) and will kill everything that remains.
- reaperducer 6y agoDoes it really get to 150°F inside a dishwasher?
- joosters 6y agoI can't see how that's true. A quick search tells me that dishwashers can get up to a max of around 60c, that's nowhere enough to kill most bacteria, especially ones hiding deep inside cavities. Maybe you could pasteurize milk in an extra-long run of your hot cycle, but it won't come close to sterilizing stuff.
- ajsnigrutin 6y ago60°C is enough. I've made chicken at 60°C in a sous vide without any issues Here's the pasteurization table: https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html https://www.seriouseats.com/2015/07/the-food-lab-complete-gu...
- rsynnott 6y agoSo you need to hold at 60 degrees for an hour. Even assuming the dishwasher isn’t lying about it’s temperature, it’s unlikely to do that. Edit: looks like some dishwashers have modes that do this, though they take a very long time.
- idoh 6y agoFair enough, but let's say the goal isn't to kill everything, but common bacteria that causes problems, such as salmonella and e coli. 60c is enough to handle that.
- brokenkebab 6y agoIt's non-issue in any case. Quite a few people on the planet really need to sterilize their plates, spoons, and forks just to have a lunch. And with rare exceptions 60°C + soap is more then enough for all that stuff to be safe.
- dialamac 6y agoI haven’t seen any quality evidence that dishwasher dry cycles effectively “sanitize” anything. Really not trying to be a “but actually” dick, but without this information it’s just marketing mumbo jumbo.
- Cerium 6y agoHere [1] is a reference of a citizen experiment to test the sanitize cycles. There are also experiments regarding clothes and apples that are quite interesting on this website. [1]: http://www.dranniesexperiments.com/dishwasher-testing http://www.dranniesexperiments.com/dishwasher-testing
- kevin_thibedeau 6y agoThey get contaminated as soon as you unload the machine.
- coronadisaster 6y agoInstead of using the dry cycle, use hot water to wash and rince and open the door when its done... It dries most stuff for free (except plastic)
- kortex 6y agoI have a degree in chemistry. This is probably fine unless used constantly or in excess, or if you water is too hard. Powder dish detergent contains sodium carbonate, which is more basic than sodium bicarbonate (baking soda). Bicarb is less soluble and thus acts as a very mild abrasive, but powder detergents usually are similarly abrasive, though I can't find any hard sources saying bicarb is completely safe. Biggest issue would be hard water creating gunk buildup in the plumbing. Run the "good stuff" every now and then with drying agent and that should clear it out. If you swap bicarb with sodium carbonate (washing soda) you literally have dishwasher detergent that might be a bit foamier.