this post was submitted on 17 May 2025
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Great and I already wipe down some things. Genuine question, however, because maybe it will actually lead to a productive insight that can help me when cooking: How do you do as-you-go cleaning with the following things:
Because, in each of these cases, all of which are common, I have to wash them with hot water and soap, and they require using something to wash them. These tools, such as sponges, pads and brushes, are universally filled with dishwater and germs that I don't want in my food, and the process sends that dishwater spewing up like toilet spume. These are also time-consuming, and their washing is incompatible with most of the dishes I make, which require near-constant attention.