Finding and Using Dishwasher Safe Cookware
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Jonni Good
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By Jonni Good
Published on 04/7/2008
Ever since the dishwasher was first invented, those of us who love to cook have been faced with the problem of finding dishwasher safe cookware.
There really are few things in life which are more upsetting than buying an incredible range of beautiful and functional cookware, using it for the first time to prepare a delicious meal and then putting it in the dishwasher only to discover that it is damaged or destroyed in the machine.
There really are few things in life which are more upsetting than buying an incredible range of beautiful and functional cookware, using it for the first time to prepare a delicious meal and then putting it in the dishwasher only to discover that it is damaged or destroyed in the machine.
Finding and Using Dishwasher Safe Cookware
Ever since the dishwasher was first invented, those of us who love to cook have been faced with the problem of finding dishwasher safe cookware.
There really are few things in life which are more upsetting than buying an incredible range of beautiful and functional cookware, using it for the first time to prepare a delicious meal and then putting it in the dishwasher only to discover that it is damaged or destroyed in the machine. This has happened to me a several times.
Most disappointingly it has happened both with things I probably should not have put into the dishwasher (with hindsight) as well as things which were clearly marked as safe for the machine.
The result of this is that these days I always go out of my way to ask the sales assistant. If the salesperson says that something is dishwasher safe then I make them write this out on the receipt so that I have written proof of what they have said.
If the product is something I really need or want, but it isn't dishwasher safe, I may buy it anyway - but I remember to wash it by hand.
The bottom line is to ask questions, read the labels, and follow any washing instructions. Don't assume an item will be safe in the dishwasher without doing your research.
Dishwashers designed for the consumer market are getting more powerful all the time. Cookware manufacturers must keep up with the changes in power and heat in newer dishwasher models, or risk having unhappy consumers who thought they were buying pots and pans that would last for years.
I guess if we are to point the finger of blame then ultimately we the consumer are to blame because we're the ones who put the pressure on the dishwasher manufacturers to make machines which can clean anything. It is a vicious circle.
One way of overcoming the negative effects of this vicious circle is to ensure that you put your dishwasher on a lower power setting than you might normally until you feel extremely confident that your cookware will not be damaged. You can then incrementally increase the power settings until you reach what you feel is the limit.
Clearly the disadvantage to this strategy is that you will not know until you have pushed it too far.
Another option is to buy restaurant-quality cookware. Cookware that is designed specifically for the professional chef must hold up under incredible stress from high cooking heat and powerful commercial dishwashing machines and soap.
Many restaurant suppliers will sell to individual consumers, and their prices are often surprisingly affordable. If you buy cookware from a restaurant supplier, you'll know your new pots and pans will last a lifetime.
There really are few things in life which are more upsetting than buying an incredible range of beautiful and functional cookware, using it for the first time to prepare a delicious meal and then putting it in the dishwasher only to discover that it is damaged or destroyed in the machine. This has happened to me a several times.
Most disappointingly it has happened both with things I probably should not have put into the dishwasher (with hindsight) as well as things which were clearly marked as safe for the machine.
The result of this is that these days I always go out of my way to ask the sales assistant. If the salesperson says that something is dishwasher safe then I make them write this out on the receipt so that I have written proof of what they have said.
If the product is something I really need or want, but it isn't dishwasher safe, I may buy it anyway - but I remember to wash it by hand.
The bottom line is to ask questions, read the labels, and follow any washing instructions. Don't assume an item will be safe in the dishwasher without doing your research.
Dishwashers designed for the consumer market are getting more powerful all the time. Cookware manufacturers must keep up with the changes in power and heat in newer dishwasher models, or risk having unhappy consumers who thought they were buying pots and pans that would last for years.
I guess if we are to point the finger of blame then ultimately we the consumer are to blame because we're the ones who put the pressure on the dishwasher manufacturers to make machines which can clean anything. It is a vicious circle.
One way of overcoming the negative effects of this vicious circle is to ensure that you put your dishwasher on a lower power setting than you might normally until you feel extremely confident that your cookware will not be damaged. You can then incrementally increase the power settings until you reach what you feel is the limit.
Clearly the disadvantage to this strategy is that you will not know until you have pushed it too far.
Another option is to buy restaurant-quality cookware. Cookware that is designed specifically for the professional chef must hold up under incredible stress from high cooking heat and powerful commercial dishwashing machines and soap.
Many restaurant suppliers will sell to individual consumers, and their prices are often surprisingly affordable. If you buy cookware from a restaurant supplier, you'll know your new pots and pans will last a lifetime.