4 ms·

If you can't see well, what is the most effective way to ensure the pan gets super sparkly clean afterwards?

jolmg 3y ago
I'm not blind, but the way I wash dishes, when I rinse I press my fingers against the surface and slide with a bit of force through as much surface as I can. If my fingers don't skip across, it's not clean enough. It ideally should make that audible squeaky-clean sound. I also identify minuscule stuck pieces of food through touch rather than sight. I need to not feel those for it to be clean.
- supportengineer 3y ago
  Same. My fingers tell me when the dishes are clean, not my eyes.
- buttercraft 3y ago
  Yes, this is the only way to clean by hand. Your fingers feel things that your eyes could never see.
  - SAI_Peregrinus 3y ago
    A water break test[1] is even more sensitive, but requires vision. Total overkill for cooking though, even your skin oil left by touching the pot will cause it to fail the test. [1] https://www.astm.org/f0022-21.html https://www.astm.org/f0022-21.html
    - VBprogrammer 3y ago
      Hehe, that reminds me of one of the Applied Science videos where he's trying to get a coating to adhere to glass by various extreme cleaning techniques. Afterwards he says something like "washing the dishes is basically just scraping off the big lumps of food."
      - SAI_Peregrinus 3y ago
        IIRC his "How to choose a cleaning solution"[1] video does cover the water break test. [1] https://www.youtube.com/watch?v=HiL6uPNlqRw https://www.youtube.com/watch?v=HiL6uPNlqRw
- Mezzie 3y ago
  I'm visually impaired but not blind and I have to use touch to wash dishes. The idea of only using vision is disgusting.
ethbr1 3y ago
I'd never considered the problem of "food bit accumulation" for visually impaired people, until reading this. The first approach of limiting escape makes sense (e.g. vertical side, deep pans), as the problem turns a typical quick spot clean into a deep whole clean.
makeitdouble 3y ago
Related to this, using white ceramic pans comes with an interesting chalenge: they look dirty but with no impact on the food. The white surface gets brown spots that are crazy hard to remove, but that also means it won't get to the food you prepare. So you have to make peace with having no good visual indication of how sufficiently clean the pan is. I kinda came to assume the dark pans have the same issue, it's just not visible.
ZiiS 3y ago
Why, you can't enjoy the sparkle and it makes them vastly less useful the next time you want to Cook.

I'm not blind, but the way I wash dishes, when I rinse I press my fingers against the surface and slide with a bit of force through as much surface as I can. If my fingers don't skip across, it's not clean enough. It ideally should make that audible squeaky-clean sound. I also identify minuscule stuck pieces of food through touch rather than sight. I need to not feel those for it to be clean.

supportengineer 3y ago
Same. My fingers tell me when the dishes are clean, not my eyes.
buttercraft 3y ago
Yes, this is the only way to clean by hand. Your fingers feel things that your eyes could never see.
- SAI_Peregrinus 3y ago
  A water break test[1] is even more sensitive, but requires vision. Total overkill for cooking though, even your skin oil left by touching the pot will cause it to fail the test. [1] https://www.astm.org/f0022-21.html https://www.astm.org/f0022-21.html
  - VBprogrammer 3y ago
    Hehe, that reminds me of one of the Applied Science videos where he's trying to get a coating to adhere to glass by various extreme cleaning techniques. Afterwards he says something like "washing the dishes is basically just scraping off the big lumps of food."
    - SAI_Peregrinus 3y ago
      IIRC his "How to choose a cleaning solution"[1] video does cover the water break test. [1] https://www.youtube.com/watch?v=HiL6uPNlqRw https://www.youtube.com/watch?v=HiL6uPNlqRw
Mezzie 3y ago
I'm visually impaired but not blind and I have to use touch to wash dishes. The idea of only using vision is disgusting.

ethbr1 3y ago

I'd never considered the problem of "food bit accumulation" for visually impaired people, until reading this. The first approach of limiting escape makes sense (e.g. vertical side, deep pans), as the problem turns a typical quick spot clean into a deep whole clean.

makeitdouble 3y ago

Related to this, using white ceramic pans comes with an interesting chalenge: they look dirty but with no impact on the food. The white surface gets brown spots that are crazy hard to remove, but that also means it won't get to the food you prepare. So you have to make peace with having no good visual indication of how sufficiently clean the pan is. I kinda came to assume the dark pans have the same issue, it's just not visible.

ZiiS 3y ago

Why, you can't enjoy the sparkle and it makes them vastly less useful the next time you want to Cook.