Can I wash 'pots' in my dishwasher

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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.
 
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.
 
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
 
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
 
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
 
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
 
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.
 
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!
 
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
 
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.
 

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