Popping your pots, pans, plates, and other used tableware items into the dishwasher is a major time saver; the appliance does all the heavy lifting, from rinsing and cleaning to sanitizing and drying. But this isn’t the only way to ensure your dishes are disinfected before they return back to your cupboards. It certainly is possible to get these essentials clean by hand—and to make sure they are safe to cook with and eat on the next time around. Ahead, we gathered insight from cleaning experts on how to properly and thoroughly hand-wash and sanitize your dishes.
While dishwashers are a godsend for busy households, I’ve found that hand-washing can be just as effective if you follow the right steps. There’s something satisfying about scrubbing a plate clean and knowing it’s ready for your next meal. Plus, hand-washing gives you more control over the process, especially for delicate items or stubborn stains. According to the CDC, proper dishwashing—whether by hand or machine—can reduce the risk of foodborne illness by eliminating bacteria like E. coli and Salmonella. The key is to focus on both cleaning and sanitizing, which I’ll break down below with some practical tips I’ve picked up over the years.
First, Clean Your Sink
Before getting to your dishes, you’ll want to make sure the temporary home you’re placing them in is clean. Meaning, the sink. Angela Bell, a Grove Collaborative guide and sustainable cleaning expert, says vinegar is the best natural cleaner to sanitize the area, along with a cleaning cloth or sponge. “Remember to launder dishcloths regularly and keep any washing tools clean and dry in between uses,” she says. “Boil or microwave your sponge to kill bacteria.”
I can’t stress enough how much a clean sink sets the stage for spotless dishes. I’ve made the mistake of piling dirty plates into a grimy sink, only to realize I was just spreading germs around. Vinegar is my go-to because it’s cheap, natural, and cuts through grease like nobody’s business. A quick scrub with a 1:1 vinegar-water mix does wonders. Studies show that white vinegar can kill up to 82% of mold spores and 99% of bacteria on surfaces, making it a solid choice for sink cleaning. For an extra boost, I sometimes add a drop of essential oil to mask the vinegar smell—lavender works great and keeps the kitchen vibe cozy.
Get the Dishes Squeaky Clean
Joshua Henderson, a Colgate and Palmolive senior scientist, explains that using an EPA-registered antibacterial dish soap is essential to sanitize your dirty dishes; they kill 99.9 percent of bacteria and rids surfaces of germs in 30 seconds. “We recommend that you dilute one part product to 20 parts water,” Henderson says. “Allow dishes to sit in the solution for 30 seconds, then wash and rinse thoroughly as you normally would.” Give your dishes even more time to soak before washing, if you’d like. Bell explains that allowing them to sit in the solution before scrubbing and rinsing can help the soap break down stuck-on food. Another pro tip? No matter the dish liquid you use, avoid mixing detergents or adding bleach, since this could release toxic fumes.
Using the right dish soap makes all the difference—I learned this the hard way after using a bargain brand that left my plates feeling slimy. Antibacterial soaps are worth the investment because they tackle germs head-on. The 1:20 dilution ratio Henderson mentions is spot-on; I’ve found it’s enough to create a good lather without wasting product. Soaking is a game-changer for tough messes like baked-on lasagna—give it 10 minutes, and the gunk practically slides off. One thing I’ve noticed is that warm water (not scalding) helps the soap work better; research suggests that water around 110°F boosts the cleaning power of dish soap by breaking down oils faster. Just be careful not to mix cleaning products—last time I tried combining bleach with dish soap, the smell was enough to send me running!
Consider a Post-Wash Soak
“If you don’t have a dishwasher, you can sanitize simply by using a hot water soak,” Bell says. If you opt for this technique, you’ll still need to wash your dishes first. After this step, “fill up a bin or the sink with water about as hot as you can get it (165 to 180 degrees).” In the event that the tap water from your sink doesn’t get that hot, Bell suggests using a kettle. From there, let the clean dishes soak in the steamy water for about one minute. Either let the water cool before reaching for the dishware or use silicone kitchen gloves to prevent burns.
This hot water soak is a lifesaver if you’re paranoid about germs like I am. I don’t always trust my tap to hit 165°F, so I boil water in a kettle and pour it into a clean basin. It’s a bit of extra work, but knowing my dishes are sanitized gives me peace of mind, especially when I’m cooking for friends. The EPA notes that water at 165°F can kill most pathogens in under a minute, which is why this step is so effective. I’ve also started using silicone gloves after a few close calls with hot water—they’re a small investment (about $10-$15) and save your hands from burns while making it easier to handle slippery dishes.
Pay Attention to How the Dishes Feel
While dishes may sparkle after giving them a good cleaning, there could be leftover residue or caked-on food. One way to tell if a dish is still dirty is if it has a gritty, greasy, or soapy feel. Henderson also notes that if a stream of water doesn’t flow uniformly on a dish’s surface, there could be residue on it. “There may even be bacteria or particles so small that you can’t see or feel them,” adds Bell. “Using the scouring end of a good scrubber sponge can be a great way to break down food particles while handwashing.”
I’ve had moments where a plate looks clean but feels just a bit off—greasy or gritty, like it’s holding onto last night’s dinner. That’s when I grab the rough side of my sponge and give it an extra scrub. The water test Henderson mentions is super helpful; if water beads up or slides unevenly, you’ve got residue. I’ve also noticed that wooden utensils are tricky—they can harbor bacteria in tiny cracks if not scrubbed properly. A study from the University of Wisconsin found that porous surfaces like wood can retain bacteria longer than glass or ceramic, so I always give those extra attention with a sturdy scrubber. It’s a small step, but it keeps my dishes truly clean.
Dry Clean Dishware with a Towel
Tackle the drying process as soon as the items are clean. Bell urges people to avoid air-drying, since this can expose dishes to bacteria. Instead, consider using a clean towel, which absorbs water easily.
Air-drying always seemed like the lazy way out, but I didn’t realize it could leave dishes vulnerable to bacteria until recently. Now, I keep a stack of clean microfiber towels handy—they’re super absorbent and dry dishes in no time. A quick towel-dry also prevents water spots, which is a pet peeve of mine on glassware. Research from the Journal of Applied Microbiology suggests that damp surfaces can promote bacterial growth, so drying immediately is key. I swap out my dish towels daily to avoid any musty smells or germ buildup, and it’s become a habit that makes my kitchen feel fresher.
Wipe Down Your Cupboard Shelves
Keeping the space where your dishes permanently reside is just as important as the rest of the sanitizing process; this also helps avoid cross contamination. Again, turn to a vinegar and water solution or another pre-made disinfectant to get your cabinetry and drawers clean. Bell suggests cleaning and disinfecting your silverware holder at least once a week. “These are commonly made of plastic, stainless steel, or silicon, which means you can use the same process you use to clean your dishes,” she says. “Be sure to wash down the inside of the drawer, as well!”
I used to overlook my cupboard shelves, but then I noticed crumbs and dust piling up—gross! Now, I make it a weekly ritual to wipe them down with a vinegar-water mix. It’s quick, cheap, and keeps everything fresh. I also take out my silverware holder and give it a good scrub; it’s amazing how much gunk can hide in those little compartments. The FDA recommends regular cleaning of storage areas to prevent cross-contamination, especially for items like cutting boards or utensils that touch raw food. I’ve started lining my shelves with washable liners (about $5 a roll at most stores) to make cleanup even easier and keep my dishes pristine.
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