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Wood is not dishwasher safe, metal will damage the cookware's non-stick coating, which may be worse than the plastic I'm trying to avoid. I guess that leaves si
by xmodem 2y ago
Wood is not dishwasher safe, metal will damage the cookware's non-stick coating, which may be worse than the plastic I'm trying to avoid. I guess that leaves silicone.
- adrianN 2y agoWood is technically not dishwasher safe, but I have wooden spoons that I’ve inherited from my grandma and they still hold up despite being in the dishwasher regularly.
- kristjansson 2y agoThe anecdata of this thread alone might be enough to re-categorize wood spoons as dishwasher safe.
- palmtree3000 2y agoSilicone is not rigid, which is sometimes a problem.
- emddudley 2y agoIf we're talking about health and cookware, you're not going to want nonstick cookware.
- mega_dingus 2y agoDidn't read the whole comment did you?
- ndsipa_pomu 2y agoIt's fine if it's not scratched and you don't overheat it.
- hanniabu 2y ago> don't overheat it Good luck with that. Temperature isn't perfect and hot pockets of higher temperatures form.
- ndsipa_pomu 2y agoThe problem temperature is 260°C which can easily be avoided by not heating an empty pan (oil/liquids will distribute the heat more evenly) and you'd be unlikely to want to cook at that kind of temperature.
- alwayslikethis 2y agoTeflon is not very thermally conductive, so the bottom contacting the metal substrate may be at a significantly higher temperature than the top. Chemistry reactions have activation energies, and you can generally always trade temperature for time. If it happens in a minute at 260 C, it will still happen at 200 C, just slower.
- ndsipa_pomu 2y ago> If it happens in a minute at 260 C, it will still happen at 200 C, just slower. I don't think that's particularly accurate unless you're considering the action of individual atoms. e.g. Water is considered to boil at 100°C but there will be some water evaporating at lower temperatures but this is a different process that only occurs at the surface. I don't think it's accurate to say that water is "slowly boiling" at low temperatures unless you're reducing atmospheric pressure.
- zeroonetwothree 2y agoWell yes water does evaporate at lower temperatures, it just takes a lot longer. But you’re right we don’t call that boiling.
- alwayslikethis 2y agoThe result is the same though. The water leaves the container and enters the atmosphere as vapor. You can call the former "decomposition", and the latter "leaching", but you are eating the degradation products either way.
- rpdillon 2y agoDiamond coated ceramic should be fine.
- CalRobert 2y agoFor what it's worth, I stopped using non-stick cookware in favour of carbon steel and haven't missed it.
- mtalantikite 2y agoMy carbon steel pans are essentially non-stick and a fraction of the weight of my cast iron ones. They're cheaper than their stainless All-Clad counterparts. They're a pleasure to cook with. Sure, you can get a cheap non-stick pan that may or may not give you cancer, but why? I'm in my 40s and since I can remember thought it made no sense to cook with plastic anything. My parents still cook with the same wooden spoons my dad brought back from Algeria before I was born. The pans will last multiple lifetimes. The same can't be said for their plastic and non-stick counterparts.
- CalRobert 2y agoI spent some time fiddling with seasoning, etc. but at this point I just cook like normal, use a bit more oil with eggs (still not much), and keep steel wool handy. Some people decry steel wool but for me it works great and the pan is a delight.
- stonedge 2y agoSincere question - my mom always told me to never put wooden utensils in the dishwasher, but I never got a great answer as to why. I put my wooden spatulas in there. My question is, is it just because it's destructive to the wood? Or is there something else that I should be concerned about?
- sa1 2y agoThe wood dries out and cracks.
- alpaca128 2y agoWithin the last 20+ years one of about 5 wooden spoons in our household has cracked even though they're always cleaned in the dishwasher. I don't see the problem.
- EvanAnderson 2y agoJust to echo this comment. I don't put my wood cutting boards in the dishwasher because they dry out and crack. Wood utensils have been fine in the dishwasher. They seem much less prone to cracking than cutting boards and, when they do crack, I just throw them out and replace them with cheap new ones. I see wood utensils as a wear-item.
- maeln 2y agoIt really depends on the wood used. Some should absolutely, under no circumstance, be expose to a hot + wet environment. Some, you can put in the dishwasher and they are fine. I do use a lot of wooden cooking utensil and most of them go in the dishwasher. But I do have some nicer wooden spoon that are made from a more precious wood that I would always wash by hand. Another thing is that a loot of wooden utensil are made in several piece stick together with glue. A lot of cutting board are made that way for example (especially the cheap ones). Most glue are not very dishwasher safe. It might be fine for a few wash, and then you end up with pieces of a cutting board.
- Kon-Peki 2y ago
- mannyv 2y agoSilicone's flavor leaches into your food, which some people can notice.
- sebmaynard 2y agoI'm one of those people. Absolutely can't stand it
- fooblaster 2y agoisn't it more that silicone absorbs lipids and soaps? so you are tasting the dishwasher or last meal. I bake silicone cookware in the oven on broil, as it removes absorbed food. Fair warning, this is a terrible idea if the cookware isn't 100% silicone.
- Melatonic 2y agoThis is why I never put silicone in the dishwasher Lots of things can also absorb dishwasher detergents which is probably not great for your health. But for non porous things dishwashers are great !
- insaneirish 2y agoI have wood spoons that go in the dishwasher multiple times per week for years and they're fine. It's why I like wood. You don't need to baby it, and if it breaks down, you throw it out and it returns to the earth.
- lukevp 2y agoUse a carbon steel or cast iron pan and learn how to season properly. They are very nonstick if you cook correctly in them, and their surface is incredibly durable (I use metal spatulas and I primarily cook on carbon steel and a cast iron griddle.) you can also incorporate stainless steel pots, although stainless pans are not nonstick and very hard to use for beginners.
- IG_Semmelweiss 2y agoquestion since you obviously know the topic! a cast iron or "stainless" steel pan will get some gruff from cooking since its nonstick. It regularly goes to the dishwasher, some stuff won't get cleaned. Mostly oil burn stains it seems ("stainless" hardly!) . Is that completely safe/expected ? We obviously diddn't get that with the nonstick pans. We got rid of that stuff for a reason, now i'm not sure what is worse: nonstick pan surface OR hard-stuck burnt oil on a stainless steel pan. Thoughts?
- jaredhallen 2y agoNot the person you're replying to, but here's my $0.02. We have a couple stainless frying pans that we've had for a long time, and I've never been much a fan of them. I find they stick pretty bad no matter what procedures you use. Our main pan is a 12" cast iron that I smoothed out the bottom cool surface with a flapper wheel on an angle grinder. It's been used thousands of times over at least a decade and never gives me any trouble. I usually clean it with a stainless steel scrubber and hot water, and then either wipe it clean with a paper towel, or just put it on a burner on low to dry out. I'm not afraid to use soap if needed, but I find it rarely is. We also cook anything in it, including tomato sauce or whatever, and have never had a problem related to that. I find that most of the conventional wisdom around cast iron is just a bunch of voodoo. Just use it and don't worry about it. Beyond the cast iron, we have some ceramic coated cast iron dutch ovens/pots (including a real Le Crueset and a couple knock offs) and stainless steel pots. I'm real happy with our setup. No teflon, no grief, lots of thermal mass for even cooking. I don't feel like we've had to make a tradeoff. With the right equipment, it's really all upside from my point of view.
- vagrantJin 2y agoGlass...which is silicon I guess.
- HumblyTossed 2y ago> Wood is not dishwasher safe... Maybe, but they're so easy to clean without a dishwasher. And even easier to clean later if you rinse them off immediately after cooking so stuff doesn't stick.
- xmodem 2y agoI have a disability which makes hand-washing cookware impractical, regardless of how "easy" it is for a "normal" person.
- Kon-Peki 2y agoAfter you have finished cooking and have transferred the food to the plates or serving dishes or wherever (and your cookware is still hot!), add some cooking wine or tomato juice (anything that is a bit acidic) and deglaze the cookware. You can use the result or discard it, but the end result is cookware that is far, far easier to clean. Some other options include getting a spouse that will do it for you, or to use the dishwasher and just accept that you will have to replace things more frequently.
- xmodem 2y ago> Some other options include getting a spouse that will do it for you Listen to yourself man. Get a spouse because you can't personally wash cookware by hand? If you make decisions in your own life how you're suggesting I should then I shudder to think what a horror show it must be.
- maeln 2y agoA lot of wood is dishwasher safe. But you should ask / check before hand. If it is made a several pieces glued together, it will probably not be. For cookware with PTFE non-stick coating, it is basically the only solution, with silicone, but I personally don't like silicone utensil. In any case, I also started to avoid PTFE coated cookware, because no matter how well you treat them, the coating will eventually get damaged (and PTFE is supposedly not very good for you). Now I just use stainless steel for anything that is not too sticky, and carbon steel for everything that need a bit of a non-stick surface to be cooked properly. They are not too hard to maintain and they don't get damaged like PTFE non-stick pan.
- bob1029 2y agoThe only unsafe thing I've ever experienced with wood in the dishwasher is a fire risk from a spoon getting blown off the top rack onto the heating element at the bottom.