Pre-rinsing uses way more water than is typically necessary just to get the water hot, especially given that to be an effective pre-rinse you're going to want the water to be hot already before you even start.
You don't rinse everything! There's always a few items that need an extra squirt before they go in. (Like pots and pans.) By the time those few items have an extra squirt, the water in the pipes is hot enough to start the dishwasher.
All restaurants and food service facilities use “rinse agents” or “drying agents”; they simply never have the time or capacity to air-dry dishes and silverware, so eff whatever the training courses tell us to do, from the County Department of Public Health. Just slather everything with chemicals and make sure nobody can smell them from the dining room or taste it on a spoon.
And yes they’re toxic. Of course they are! Next, let us coat all surfaces with antimicrobial toxins, starting with everything in the hospital, and your infant’s diaper-changing stations, and your stapler at work.
It will be just like Nethack, where you open a spellbook to read it, but it is “coated with contact poison!” so I hope your Unicorn Horn is available.
There is no research that states such. Most online articles are referencing a study done on professional dishwashers, in which they complete their task within 2 minutes and some rinse aid was still found on the dishes.
Home dishwashers, the ones that take 4 hours on average, are not going to result in the same thing. Claiming such would be like claiming you won't use dish soap since technically it can still be left on your dishes when quickly washed.
There is absolutely no need for rinse aids if you already wash the utensils with water before putting the in the dishwasher. This is good practice.
I guess we have wildly different levels of risk tolerance. I even use an extra rinse cycle. You will understand only after have gastrointestinal trouble. Speaking of which, have you had a colonoscopy lately?
Pre-rinsing uses way more water than is typically necessary just to get the water hot, especially given that to be an effective pre-rinse you're going to want the water to be hot already before you even start.
You don't rinse everything! There's always a few items that need an extra squirt before they go in. (Like pots and pans.) By the time those few items have an extra squirt, the water in the pipes is hot enough to start the dishwasher.
Don't. I used to do it till I read an article telling me not to do that.
Remove solid gunk. Load dishwasher. Make sure you have Rinse-aid in the dishwasher. Run. Done. Comes out clean.
Rinse aids are toxic substances that will harm your stomach.
previous hn article and discussion: “Gut epithelial barrier damage caused by dishwasher detergents and rinse aids (sciencedirect.com)”
https://news.ycombinator.com/item?id=38275060
All restaurants and food service facilities use “rinse agents” or “drying agents”; they simply never have the time or capacity to air-dry dishes and silverware, so eff whatever the training courses tell us to do, from the County Department of Public Health. Just slather everything with chemicals and make sure nobody can smell them from the dining room or taste it on a spoon.
And yes they’re toxic. Of course they are! Next, let us coat all surfaces with antimicrobial toxins, starting with everything in the hospital, and your infant’s diaper-changing stations, and your stapler at work.
It will be just like Nethack, where you open a spellbook to read it, but it is “coated with contact poison!” so I hope your Unicorn Horn is available.
There is no research that states such. Most online articles are referencing a study done on professional dishwashers, in which they complete their task within 2 minutes and some rinse aid was still found on the dishes.
Home dishwashers, the ones that take 4 hours on average, are not going to result in the same thing. Claiming such would be like claiming you won't use dish soap since technically it can still be left on your dishes when quickly washed.
> Home dishwashers, the ones that take 4 hours on average
I've never had one that took 4 hours. The most is about 2.5 hours.
There is absolutely no need for rinse aids if you already wash the utensils with water before putting the in the dishwasher. This is good practice.
I guess we have wildly different levels of risk tolerance. I even use an extra rinse cycle. You will understand only after have gastrointestinal trouble. Speaking of which, have you had a colonoscopy lately?
If you're going to spend time doing that, why not just wash the dishes by hand anyway?
That takes significantly longer and uses significantly more water.