Tips on Dishes

Dishes

Cleaning China, Crystal, Glassware

To reduce chipping and breakage:

Prepare for washing of glassware by having a rubber pad or folded heavy towel in the bottom of the sink or use a plastic dishpan. If a divided sink is used, have a rubber cover over ridge between both sinks. Never overload sink with glassware. Use mild hand dishwashing liquid detergent, and do not use more than needed to avoid excessive suds.

Hold stemware by the bowl not the stem. With soft cloth under the water, wipe he interior and exterior of the glassware. Rinse in pan of hot clear water, or in second sink of hot water. Allow glass to drain on rack or towel-padded surface. If thoroughly rinsed, they can air dry without dripmarks.

Appearance may be improved or polished if glassware is dried with clean dry lintless cloth.

If by chance there is food dried on surface which does not soak off in washing, never use a metal knife, steel wool scouring pad, or an abrasive cleanser on glass. The least abrasive item in the kitchen suitable for use on glassware is baking soda.

Use the following products to clean your Dishes Manually

Glassware Tips

*Bartender's method for speedy stemware washing. Holding the base, pum

p the glass vigorously in very hot sudsy water, then quickly put it in hot clear water (cooler water may shatter it). Dry upside down on a cotton towel.

*For extra-shiny, streakless glasses, add a little vinegar or borax to the final rinse water.

*If glasses have hard-water stains, rub them with a scouring pad dipped in vinegar.

*Never use hot water, harsh soaps, ammonia or washing soda on silver or gold-rimmed glasses.

*A well-lathered shaving brush cleans deeply etched or hobnailed glass especially well.

*If eggs have dried on your patterned glass tableware, rub off the residue with a slice of lemon.

*When washing crystal, rinse in 1 part vinegar to 3 parts warm water. Air dry.

*If you must dry the glassware, use 2 day or older newspaper. You do not want to use new newspaper, as the ink will not be dry.

*The best way to pack glassware for a move is to wrap wet newspaper around the glassware and let it dry. It will act like a cast around the glass.

Cast Iron Utensils - Care and Cleaning

Care:
Store "seasoned" in a dry place. Do not put lids on pans when storing as this may increase moisture buildup.

Cleaning:
After use, wipe with paper towels, wash quickly without soaking, in hot suds, rinse; dry thoroughly at once, and wipe with a thin coating of fat or oil.

Earthenware, Pottery - Care and Cleaning

Care:
Earthenware or pottery is made from baked clay, but does not have as smooth and glassy a surface as china. It conducts heat slowly and evenly, and holds heat well. Glazes may be damaged by sudden temperature changes. It can be damaged by abrasives, and cracked or broken by hard blows.

Cleaning:
Modern commercial dinnerware, with the glaze applied over the decorations, can be washed in the dishwasher.

For hand made pottery, check with the maker to find out if it can be washed in the dishwasher. Never use scouring powders or harsh scourers as they will damage the glaze; if food does not come off after a brief soak, a plastic mesh pad may be used. Remove tea stains in cups with a solution of 2 tablespoons chlorine bleach per quart of water; soak 1-2 minutes; rinse promptly.

Cast Iron Utensils - Seasoning

To season utensils, wash and scour with fine cleanser and steel wool. Wash and dry thoroughly. Rub the inside with unsalted fat or cooking oil and place on top of range on low heat or in oven. (250-300 degrees) for 2 to 3 hours. More fat may be added as needed. When finished, wipe out extra fat, wash in soap, and dry thoroughly.

If not properly seasoned, cast iron pans will drip dark liquid into food.

Cooked-on, Burned-on Food or Grease

Stubborn cooked-on food is best removed by soaking in hot water. Use a plastic scouring pad if necessary. Soak in a solution of 3 tablespoons of washing soda or baking soda per 1 quart of water to remove burned on food or grease. Do not scour off the seasoned finish built up on cast iron over long use. This necessitates re-seasoning of the pan.

Rust may be scoured with fine steel wool or scouring powder but re-seasoning of the utensil will be necessary.

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Cleaning China, Crystal, Glassware To reduce chipping and breakage: Prepare for washing of glassware by having a rubber pad or folded heavy towel in the bottom of the sink or use a plastic dishpan. If a divided sink is used, have a rubber cover over ridge between both sinks. Never overload sink with glassware. Use mild hand dishwashing liquid detergent, and do not use more than needed to avoid excessive suds. Hold stemware by the bowl not the stem. With soft cloth under the water, wipe he interior and exterior of the glassware. Rinse in pan of hot clear water, or in second sink of hot water. Allow glass to drain on rack or towel-padded surface. If thoroughly rinsed, they can air dry without dripmarks. Appearance may be improved or polished if glassware is dried with clean dry lintless cloth. If by chance there is food dried on surface which does not soak off in washing, never use a metal knife, steel wool scouring pad, or an abrasive cleanser on glass. The least abrasive item in the kitchen suitable for use on glassware is baking soda.	Use the following products to clean your Dishes Manually		Glassware Tips Bartender's method for speedy stemware washing. Holding the base, pum p the glass vigorously in very hot sudsy water, then quickly put it in hot clear water (cooler water may shatter it). Dry upside down on a cotton towel. For extra-shiny, streakless glasses, add a little vinegar or borax to the final rinse water. If glasses have hard-water stains, rub them with a scouring pad dipped in vinegar. Never use hot water, harsh soaps, ammonia or washing soda on silver or gold-rimmed glasses. A well-lathered shaving brush cleans deeply etched or hobnailed glass especially well. If eggs have dried on your patterned glass tableware, rub off the residue with a slice of lemon. When washing crystal, rinse in 1 part vinegar to 3 parts warm water. Air dry. If you must dry the glassware, use 2 day or older newspaper. You do not want to use new newspaper, as the ink will not be dry. *The best way to pack glassware for a move is to wrap wet newspaper around the glassware and let it dry. It will act like a cast around the glass.

Cast Iron Utensils - Care and Cleaning Care: Store "seasoned" in a dry place. Do not put lids on pans when storing as this may increase moisture buildup. Cleaning: After use, wipe with paper towels, wash quickly without soaking, in hot suds, rinse; dry thoroughly at once, and wipe with a thin coating of fat or oil.

		Earthenware, Pottery - Care and Cleaning Care: Earthenware or pottery is made from baked clay, but does not have as smooth and glassy a surface as china. It conducts heat slowly and evenly, and holds heat well. Glazes may be damaged by sudden temperature changes. It can be damaged by abrasives, and cracked or broken by hard blows. Cleaning: Modern commercial dinnerware, with the glaze applied over the decorations, can be washed in the dishwasher. For hand made pottery, check with the maker to find out if it can be washed in the dishwasher. Never use scouring powders or harsh scourers as they will damage the glaze; if food does not come off after a brief soak, a plastic mesh pad may be used. Remove tea stains in cups with a solution of 2 tablespoons chlorine bleach per quart of water; soak 1-2 minutes; rinse promptly.
				Cast Iron Utensils - Seasoning To season utensils, wash and scour with fine cleanser and steel wool. Wash and dry thoroughly. Rub the inside with unsalted fat or cooking oil and place on top of range on low heat or in oven. (250-300 degrees) for 2 to 3 hours. More fat may be added as needed. When finished, wipe out extra fat, wash in soap, and dry thoroughly. If not properly seasoned, cast iron pans will drip dark liquid into food.


				Cooked-on, Burned-on Food or Grease Stubborn cooked-on food is best removed by soaking in hot water. Use a plastic scouring pad if necessary. Soak in a solution of 3 tablespoons of washing soda or baking soda per 1 quart of water to remove burned on food or grease. Do not scour off the seasoned finish built up on cast iron over long use. This necessitates re-seasoning of the pan. Rust may be scoured with fine steel wool or scouring powder but re-seasoning of the utensil will be necessary.