1. Dishwashers kill germs
2. Dishwashers use used less water than washing by hand
3. Dishwashers are timesavers when there are a lot of dishes to be washed.
Do today's dishwashers really kill germs or do they just provide new and different ways for germs to multiply? They grind food particles exceedingly small and recycle the water constantly, so the same tiny particles slosh over dishes frequently, just as they would in a pan of hot soapy water. Saves water over conventional dishwasher methods, but is it safe? And is the final rinse water really fresh? Can a machine that uses fewer than 3 gallons get that many dishes really clean?
There is no drying cycle. Water pools on flat surfaces. Having to dry all the glassware by hand is an annoyance. Sometimes I toss incompletely dry flatware into the flatware drawer. I put away dishes that are not completely dry. How is this better than the old days, when we either covered the counter with drying items or roped a family member into drying and putting away? The real reason counter tops of the 1950s had no clutter is that we needed a place to put wet things while we washed the rest of the dishes.
I've noticed tiny dark dots on all my glassware and vintage Tupperware containers. Those new disposable food savers never look clean after a trip through the dishwasher. I always end up washing them by hand. Having to wash them by hand points up how very flimsy they are, and makes me long for the old plastic stuff. Glass is better for food quality, but it's heavy.
I run the dishwasher on empty, with vinegar, every month to clean it, just as I did for its predecessor, which dried dishes and did not endlessly recycle the same water. Contrary to the instructions from the manufacturer, I do rinse dishes before putting them into the dishwasher. I take reasonable precautions to ensure that items that go into the dishwasher come out cleaner, or at least not needing to be washed again.
Yet each time the dishwasher is opened dark spots make fresh-from-the-dishwasher items look dirty. I have dark spots on flatware. If I do nothing, this leads to pitting. I have dark spots on my Corelle, which leads me to wash the dishes again, heat water to boiling, and pour it over the dishes, which I then let air dry. I scrub glasses with abrasive cleaners and pour boiling water over them. I'm rewashing just about everything I put into the dishwasher, the energy-saving, water conserving, convenient, healthy dishwasher.
It's not all that convenient. Dark spots imply it isn't healthy.
I'm beginning to think that my so called dishwasher would be of more use if I used it only as a dish drying rack. That's the ticket. What I really need is a roll out multi-tier rack stationed over a drain. Low tech. Almost no tech.
|Bosch 500 Series 24-in Built-In Dishwasher (Stainless) ENERGY STAR|
This is the latest incarnation of the dishwasher I do battle with daily.