Cleaning and care
Most kitchen tools die of the dishwasher rather than of use. This page separates what the machine can have from what it cannot, and adds the board rules that are not ours to invent.
What the machine can have
Stainless cutters, rings, scrapers, racks and turners: all of them. Rinse dough off before it dries, because baked-on flour paste survives a cycle. Anything with a wooden handle, and anything cast iron, gets a hand wash instead: the machine's heat and long soak are what crack a handle and strip a seasoning layer.
Cast iron, in one paragraph
Hot water, a stiff brush, no detergent. Dry it on the hob for a minute so the last of the water leaves, wipe a thin film of neutral oil over the cooking face while it is still warm, and store it where air can reach it. Rust is a symptom of a wet tool put away, not of the metal itself.
Boards, by the agency rather than by us
Either wood or a nonporous surface such as plastic or glass is acceptable for raw meat and poultry, and the useful discipline is a separate board for produce and bread so bacteria cannot cross to food that gets no further cooking.[1] Wash boards in hot soapy water after every use, rinse, and air dry or pat dry with clean paper towels.[1]
Sources
Each of these was read before it was cited, on the date shown on the sources page.
- Cutting Boards and Food Safety USDA Food Safety and Inspection Service The board advice in the care guide: either wood or a nonporous surface is acceptable for raw meat, a separate board for produce and bread prevents cross-contamination, and boards get washed in hot soapy water after each use, rinsed and dried.
Published 2026-08-01. Figures updated 2026-08-21.