Can I wash 'pots' in my dishwasher

[brettsomers]

seems like in my Maytag DW, if i use the heat boost feature during the wash, the dishes are soo hot they dry without the heater. and hardly any spots. always have your rinse-aid dispenser filled, though. ive washed silverstone finishes many times with no problems, though the silverstone seems to wind up slightly water spotted.

 

[bobbyderegis]

GadgetGary,
Do we need to run your mind thru a sani-cycle, too? LOL
Bobby in Boston

 

[johnb300m]

At home, we throw everything we have in a GE Triton XL. It washes whatever we throw at it. My mom's a prerinser, but when i'm home, things go "as is." We have stoneware dishes, stainless steel silverware, glasses, mugs, knives with wooden handles and TFal pots and pans with stainless and non-stick interiors. All that is just tossed in the machine. In addition, we'll throw in kitchen sink mats, jar openers, the filter from our Powerfin Maytag agitator, and basically anything else water-safe.

The machine has a CleanSensor that continually monitors the water, so we rarely use any cycle other than Normal or Pots & Pans. On occasions we use the nice dinnerware, i'll use the China/Crystal cycle.
For soap we've been using Cascade ActionPacks. They're these gelletin filled packs with cascade powder and dawn liquid inside [no suds formula obviously].

Pots and Pans on the XL does a PreWash and 0-3 preRinses, Main Wash, then three final rinses.

Normal does from 0 to 3 PreRinses, Main Wash and 2-3 final rinses.
the XL has Auto HotStart which heats the first fill to "optimum temp" whatever that means to GE. Norm and Pots cycle main washes are automatically heated to 140F, as well as Final rinses. if the Xtra Hot wash option is pressed, main wash and last rinse are heated in excess of 140F. China wash uses a 130F main wash, and nothing else is heated.

The XL has a huge 1/2 inch diameter CalRod heater, multi wattage to heat water super fast, and to dry dishes gently.
I tested this by putting cold water in the first fill, and the machine ran for 15min, and the water was all steamy after that.

Heated Dry is always used.

To sum up, anything that's water-safe gets run through the beast.

 

[bajaespuma]

I thought the temperatures were too low to affect the steel in knives also, but I've been told by reps. from Henkels and Wusthof that this is so because of repeated washings. Apparently when tempered carbon-steel knives are exposed to high DW temps repeatedly, according to them, this negatively affects the tempering of the steel. It's also not good for laminated wood handles.

 

[sudsmaster]

It depends.

Most of the time, I load up the dishwasher with plates, glasses, cups, and bowls, and there's not enough room for pots and pans. I used to wash a small rice cooker (about 4 cup capacity) aluminum pot in the dishwasher - it did ok. Got a little grayed, but not pitted or warped. Now I'm using a bigger (and better) Aroma brand smart rice cooker (does great with brown rice. It has a nonstick finish and the instructions don't say it's DW-safe, so I wash it by hand. Doesn't take long with the non-stick finish and all.

Some things wash beter in a dishwasher. Such as backing sheets that I use as drip trays in the outdoor rotisserie, or as crumb catchers under the cat food bowls. Some things wash worse - I re-use disposable black plastic bowls that various frozen entrees (like chicken teriyaki rice bowl) come in, as cat food bowls. I've had a devil of time keeping them from inverting in the upper rack of the Bosch and filling with rinse water. And I wouldn't even try washing them in the old Hobart. So now I just put them in the sink, run some hot water and Joy into them, let them sit to loosen dried on bits of canned food, and then scrub them a bit with a brush. The cats don't need them to be "sanitized", lol.

 

[launderess]

Since one tends to clean as one goes when cooking/baking pots and pans are normally washed after they are used. As I HATE Teflon, learned early in my housekeeping to simply rinse pots/pans out after use, then a quick scrub with a Brillo/SOS pad takes care of the rest.

My daily drivers pots and pans are mostly Wagnerware heavy alumium pans or vintage Reverware. Neither can go in the dishwasher.

L.

 

[gadgetgary]

GadgetGary, Do we need to run your mind thru a sani-cycle, t

Yes Bobby....Please...may I have another Sir?????

Make sure those 'toys' go thru the sani-cycle at the same time.....remember.....as in a prior post......conserving the 'juice'~!

Now that's living!

 

[veg-o-matic]

I stand corrected

As usual, I talked before I thinked.

Something I never put in the dishwasher is colored Pyrex. After a while it gets all faded.

veg with dishpan hands

 

[user 12105]

The WP 8700 (portable) i use has been an extremely good cleaner.
It has washed everything well using mostly the normal cycle and hi-temp wash option.

It has been great at cleaning baked on and dried on foods. I would like to keep this machine going for as long as possible as this has the power-clean module and enameled tub. This machine sounds like "a hurricane in a box".

Too bad WP only makes one model now with that filter design. Oh well, GE would be one to consider in the future when that time comes.

 

[frigilux]

I put absolutely EVERYTHING (except my cast iron skillet, which I use about twice a year) in the dishwasher. Sometimes I'll give the burned-on areas a little scrub with a restaurant-style stainless steel pot scrubber if I want to use the shorter Normal or Insta-Wash cycles.

If time is no object, I'll bypass scrubbing and use the Heavy Wash cycle in conjunction with the Tough Scrub Plus and 160-degree wash options. It takes about 2 hrs. 20 minutes, but everything comes out sparkling. I have softened water, which helps.

 

[re563]

8 months ago I purchased a Bosch SHX46A05UC. I also have a set of Le Creuset and Belle Cuisuine cookware. My philosophy has always been, "if it fits, it goes in.". When making a meal, as I empty a pot or pan,I put it in the sink and fill it with water and let it soak while we eat. After everyone has finished eating, I place the stopper in the sink, and dump the water that was in the pots and pans into the sink. I use that water to "prerinse" anything I feel might need a little extra attention. After that I use ElectaSol dual action tab, set the machine on "Normal" and let it rip. The cycle Takes 1 hour and 50 mins and everything always comes out sparkling. I do have a castiron frypan and never put that in the dishwasher. I also have a couple of Calphalon frypans which never go in. It states in the papers that come with them not to put in a dishwasher, as the high alkline in the detergent will kill them.

In the 8mos. I've had this dishwasher I've used the "Power Scrub Plus" cycle maybe twice. I just don't see the need to use it when Normal cycle does such a great job.

 

[toggleswitch]

*if it fits, it goes in*..........within limits, of course!

1- So back to hot dry/ cool dry.... which and why?

2- Rinse only / Rinse & hold
Does this potentially rust a porcelain tub? Even a KA?

 

[re563]

Toggleswitch:

LOL----I like your style.

 

[toggleswitch]

Le Creuset

Will fade BTW.
Have seen this due to DW action.

 

[maytagbear]

Fading-

Could the chlorine in the old dishwasher detergents be a co-factor?

As for you question, the only porcelain on steel dishwasher I ever had, the first Maytag..the porcelain was as beautiful and solid on the last day I used it as the first day, and I use rinse and hold a lot.

Lawrence/Maytagbear

 

[bobbyderegis]

I am under the impression that the new enzymatic detergents without chlorine are more gentle. I wash pots, pans, crystal and fine china without worry. I haven't noticed any fading or discoloration. BTW, my KitchenAid has two washes with detergent, only about four minutes each. Some dishwashers tend to have very long wash cycles. This must play a big part.
Bobby in Boston

 

[mixfinder]

Etched into Memory

Dealing in vintage kitchen kitch, I learned that etching occurs in the dishwasher as a combination of the chemicals in the detergent, heat and the force of the water.

Etching occurs slowly and often isn't noticed until its too late.

Etching makes classware look cloudy at first and then frosted over time.

Nothing is more disappointing than buying a used bowl or piece of glassware, only to learn a film of oil has been applied to disguise the etching.

Cascade was the the worst for causing etching and my assumption is because it was the strongest.

Enzymes, are live little bugs that eat and digest protiens.

The fact that many of us use lower water temps makes enzymes even more effective.

In the past it required 140 degree wash to fully activate the dish soap.

Chlorine can whiten or bleach, but at temperatures above 120 degrees, chlorine begins to lose effectiveness as a sanitizer.

When sanitizing cutting boards or dish cloths with bleach it is important to use cool water.

Kelly

 

[gadgetgary]

Ready to Rock and Roll

Should I dry or shouldn't I dry??????
Please someone help me.

Is this a Bob load????

 

[gadgetgary]

And the Upper Level.......

Please push Normal Cycle.......Energy Save Dry???????

You be the judge!

 

[maytagbear]

If the only plastics

are on the upper rack, why not go for heated dry?

Just my .15

Lawrence/Maytagbear

 

[mixfinder]

Go for Broke

I have loaded my dishwasher, added what I believe to be the best detergent and I did not rinse.
By not rinsing, I have effectively used much less energy than 80% of the people who use dishwashers.
I feel an entitlement to use heated opens for water and drying.
I never cease to be amazed when I open the door, after the cycle.
Why risk such pleasure for fractions of a cent.
Kelly

 

[gadgetgary]

Results

Was not impressed. Washed the electric pasta pot in the KA on light wash. Lots of water on the underside. Did not use the dry cyle. I think it is just as easy to wash by hand.

 

[gadgetgary]

Chef's Pan

Here is the electric chef's pan. Again, not impressed with the dw action. Took up a lot of room in the dishwasher and was not any different than hand washing. Guess you cannot teach a 'pre-rinser' new tricks. Hey, maybe less wear and tear on the KA, more years of dependable service.
And yes, more Gadgets for Gadget Gary's kitchen!

 

[toggleswitch]

YUMMY-

Pass me a plate, please.

 

[veg-o-matic]

I've never heard of or seen an electric pasta pot before. Is that really what it's called? Who makes it?

In peeking over the contents of your dishwasher, it looks like you're currently using a Farberware perc. New or vintage?

veg

 

[toggleswitch]

Gary, may I cut -in?

Thank you for introdicung me to these.

Available in many sizes and shapes.
(ooooooooohhh child!)

See Item # K3190

http://www.qvc.com/asp/frameset.asp...ssentails&SearchClass=&search.x=15&search.y=9

 

[gadgetgary]

Farberware perc. New or vintage?

I am using a Vintage Farberware 4 cup perk. They make the BEST and the HOTTEST CAW-FEE......and prematurely FAST(ok in some situations!)

I use the electric pots from a line called.....Cook's Essentials....exclusively from QVC. They are wonderful and I hardly use my glass top Whirlpool stove anymore. I have the two sizes shown, and also have a 3 qt., 4qt., larger electric skillet as well as an 8 qt(great for Chili). They cook extremely well and are so so easy to simply wash by hand(Yep....more Gadgets for Gary~!)
And without the spatters on the cooktop or backsplash, there is less to clean up after a meal.

Once you go to these, you will never go back to old method of stovetop cooking.

And Steve, it was my pleasure to introduce you to a whole new world of electric pot cooking.