These are the tools and techniques you need to get your most delicate items crystal clean.
Your dishwasher is designed to take on the dirtiest part of your end-of-the-day kitchen cleaning routine, but not every item is meant to stand up to a machine clean. For these pieces, which might range from delicate china to wood-handled spatulas, you’ll have to take the old-fashioned route and hand-wash them. “The force and heat of the water—and even the detergent—can damage fragile pieces,” says Jessica Ek, senior director of digital communications at the American Cleaning Institute. “Aluminum utensils, cast iron, china, crystal, cutlery, decorated glassware, hollow-handled knives, milk glass, pewter, plastics, silver, and wooden items should be washed by hand.”
Hand-washing glasses, utensils, plates, and cutting boards can also be as good for your mind as it is for your kitchenware: A small study from Florida State University recognized that “mindful dishwashers—those who focused on the smell of the soap, the warmth of the water, the feel of the dishes—reported a decrease in nervousness by 27 percent and an increase in mental inspiration by 25 percent.”
So whether you’re looking for a gentler clean or a few minutes of meditation, Ek recommends the following steps to turn a sink full of dirty dishes into a stack of sparkling kitchenware.
1. Scrape (Gently)
As you clear the table, scrape any leftover food into the trash can or garbage disposal using a rubber spatula or a paper towel, says Ek. Rinse the dishes as you place them into the sink. One important reminder: “Never pour grease down the drain,” says Ek. “It can cause a clog.”
I’ve learned the hard way that even a little grease can wreak havoc on your pipes over time. A plumber once told me that grease buildup is one of the top reasons for clogged drains in home kitchens, costing hundreds to fix. To make scraping easier, I keep a small bowl of warm, soapy water nearby to dip my spatula in—it helps loosen sticky bits without much effort. If you’re dealing with something like dried-on oatmeal, a quick rinse under warm water before scraping can save you some elbow grease.
2. Soak
Tackling food residue immediately makes washing easier, and can help prevent stains. “For stuck-on foods, soak dishes and cookware before washing,” says Ek. “Add detergent or baking soda to the sink or dishpan—or [into the] soiled pot—and fill with hot water; soak for 15 to 30 minutes, then drain.” Start the soaking time as you’re clearing the dinner dishes, and your pieces will be ready to wash by the time you’ve finished your after-dinner cappuccino. For stains on bone china, the Wedgwood company recommends soaking in vinegar for three minutes to remove hard water spots before rinsing, and vanishing coffee stains and fork marks with a paste of baking soda and water.
Soaking isn’t just about loosening food—it’s a game-changer for tough stains. I’ve found that adding a tablespoon of baking soda to the soak water works wonders on greasy pots, as the soda’s mild abrasiveness helps break down oils. A study from the Journal of Food Protection also notes that soaking in hot water with a bit of detergent can reduce bacterial load by up to 90% before you even start scrubbing. If you’re short on time, even a 10-minute soak can make a difference, especially for casserole dishes caked with cheese.
3. Use the Double-Basin Method
The most energy-efficient hand-washing method, according to a study from the University of Michigan, is the two-basin method: One sink filled with hot water for washing, and a second with cool water for rinsing. (If you don’t have double sinks, use a tub or basin for hot water and the remaining sink area for ready-to-be-rinsed items.)
I’ve been using the double-basin method for years, and it’s a lifesaver for keeping things organized. Not only does it save water—about 15% less compared to running the tap nonstop, per the University of Michigan study—it also makes the process feel less chaotic. If you’re stuck with a single sink, a large plastic tub works just as well for washing. Pro tip: keep the rinse water cool but not freezing to avoid shocking delicate glassware, which can crack from sudden temperature changes.
4. Get the Water Hot
While the FDA sets temperature regulations for dishwashing water in restaurants, the temperature of the water you use at home isn’t critical to sanitizing your dishware. “Clean, hot water and dish soap will clean dishes appropriately,” says Ek. In one study from Ohio State University, water as cool as 75.2 degrees removed bacteria from dishes; water at or around that temperature will loosen food and dissolve grease without burning or drying out your hands. Add a dish soap of your choice: Look for a mild detergent for washing delicate items, like china and crystal, and always check the suggested amount, since more concentrated products will require you to use less. “Any type of sponge or scrubber will work,” says Ek. “Just make sure you leave them out to air dry or clean them in the washing machine after using. Replace sponges and rags frequently.”
Hot water is your friend, but it doesn’t need to be scalding. I usually aim for water that’s warm enough to feel comfortable but not so hot it makes my hands red—around 80-90 degrees works well. Using too much soap can actually leave a residue on delicate items, so I stick to a small squirt of a gentle, eco-friendly detergent. Also, don’t sleep on cleaning your sponges! A quick zap in the microwave for a minute (when damp) can kill off most bacteria, extending their life a bit before you toss them.
5. Wash From Least to Most Soiled
Ek recommends washing your items from least to most soiled, which keeps the water cleaner for longer. Typically, this means starting with glasses, cups, and flatware, followed by plates and bowls, and then serving dishes and pots and pans. “Stack a few dishes in the sink at a time—this allows a few minutes of soaking time while you work on washing,” she says. (The exception is sharp knives: Wash and rinse these individually—don’t let them get lost under the suds—and place them in the drying rack immediately.) “In general, dishes wash easily if you keep them under the water while scrubbing them; as you work, pull each dish out of the water to check for missed spots,” says Ek. “Throughout the process, drain the water and start over if it becomes greasy, too cool, or if suds disappear.”
This order makes so much sense once you try it. Starting with glasses keeps the water clear for delicate items, and by the time you get to greasy pans, you’re not smearing oil onto your nice wine glasses. I’ve also noticed that washing knives separately saves me from accidental nicks—trust me, fishing for a chef’s knife in soapy water is a bad idea. If the water starts looking murky, don’t hesitate to swap it out; it’s worth the extra minute to avoid redepositing grime on your dishes.
6. Rinse
You can rinse all your dishes at once or rinse as you go—whichever method makes the most sense in your space. “Rinse by dipping in a rinsing sink or pan, passing under a stream or spray of hot water, or by placing them in a drying rack and pouring or spraying water over them,” recommends Ek. “If you have a double sink, use the second sink to rinse off washed dishes. Be sure to rinse inside cups, bowls, and glassware.”
I prefer rinsing as I go—it feels more efficient, and I don’t end up with a pile of soapy dishes waiting for attention. For delicate items, I use a gentle spray from my sink’s pull-out faucet to avoid chipping. A quick trick I picked up from a friend: if you’re rinsing over a drying rack, place a clean dish towel underneath to catch drips and keep your counter dry. It’s a small thing, but it saves time on cleanup later.
7. Dry
Both towel and air drying will keep your dishes equally clean, although a towel is less likely to leave your glassware or flatware spotted. If you opt to towel dry, use a clean cloth and replace it as it becomes damp, recommends Ek. “Paper towels work well for drying pots and pans, especially if they contain traces of grease,” she says.
I’m a towel-drying fan because I hate water spots on my glasses, but I’ve learned to keep a stack of clean microfiber cloths handy—they’re lint-free and super absorbent. If you’re air-drying, make sure your drying rack is clean; a grimy rack can transfer bacteria back onto your dishes. Paper towels are my go-to for greasy pans, too—they’re a bit pricier, but they cut through oil like nothing else.
8. Clean Up
Secure your dishwashing area before closing your kitchen for the evening. “Rinse and wipe down the sink, dish drainer, and dishpan,” says Ek. “Rags, dish cloths, and sponges should be left out to air dry, or laundered in the washing machine. It’ll make tomorrow’s task easier!”
This step is so easy to skip, but it’s worth it. A quick wipe-down of the sink with a splash of vinegar keeps it shiny and prevents water stains. I also toss my dish cloths in the laundry every couple of days to avoid that musty smell. If you’re like me and hate a cluttered counter, storing the dishpan under the sink when you’re done keeps the kitchen looking tidy and ready for the next meal.
