How to dishwash properly; dishwashing guide

To protect glazes, rinse dinnerware soon after use. Use cold water to rinse off egg or milk, hot water for other foods. Acid foods can be especially damaging; tea or coffee can stain permanently. To bleach a stain, use a solution of 1 part 30 percent hydrogen peroxide to 3 parts water with a drop of dear ammonia. Or try rubbing with baking soda, but take care not to damage the pattern. If food dries on plates, don’t scrape with abrasives or sharp objects; soak them.

To soften burned-on food in pots and pans, fill them with water, add detergent or vinegar and put them on the stove to simmer. To soak a broiler pan, fill it with soapy water, then spread wet paper towels on the broiler rack. The towels will keep the surface damp and help loosen charred food. Hand washing

Prevent chipping by using a plastic dishpan and a protective rubber collar on your faucet. Fill the pan with hot soapy water, then wash the least greasy items, usually glassware, first. Next wash cutlery, then dishes, and finally pots and pans. To protect against cracking, do not put cold dishes into hot water, and avoid overcrowding the dishpan. Rinse dishes in a pan of hot water, or put them in a rack and pour hot water over them.

To obtain a bright shine, dry silver and crystal pieces by hand. Use lint free towels (linen is best) to dry and polish each piece while it is still hot from rinsing. Dinnerware, glassware, stainless-steel flatware, and pans are better left to air dry. Dishwashers

A dishwasher is safe for most modern dishes, even fine china. Exceptions are china that is antique or hand painted or has gold, silver, platinum, or cobalt-blue decoration. Be sure dishes won’t collide during the cycle. Use only detergents designated for dishwashers; others create too many suds. To save energy, interrupt the cycle after the dishes are rinsed; open the machine’s door and let the pieces air-dry.