I like wood chopping boards and cast iron pans. Neither should be machine washed unless you like damaging them unnecessarily. As I am cleaning those by hand, adding a couple of plates isn’t really much extra effort.
I am European, and cast iron is not used much here (outside of dutch ovens obviously), and neither is carbon steel. To be completely honest, on this side of the altantic we are all a little puzzled as to why y’all like cast iron so much.
I have one non-stick pan for omelettes and fish, a seldom used dutch oven for stews, and I can do everything else with straight stainless steel so it all goes in the wash (except the valve of my pressure cooker).
Even my forged Wüsthof knife goes in.
I like my wood chopping board, but rarely use it because of the hassle of cleaning it. Machine-washed plastic boards don’t stink, so that’s what I use most days.
You can get smaller dishwashers. They make some very compact ones.
And it’s not a hard and fast rule but… If it’s not machine washable, it usually remains on the shelf.
I like wood chopping boards and cast iron pans. Neither should be machine washed unless you like damaging them unnecessarily. As I am cleaning those by hand, adding a couple of plates isn’t really much extra effort.
I am European, and cast iron is not used much here (outside of dutch ovens obviously), and neither is carbon steel. To be completely honest, on this side of the altantic we are all a little puzzled as to why y’all like cast iron so much.
I have one non-stick pan for omelettes and fish, a seldom used dutch oven for stews, and I can do everything else with straight stainless steel so it all goes in the wash (except the valve of my pressure cooker).
Even my forged Wüsthof knife goes in.
I like my wood chopping board, but rarely use it because of the hassle of cleaning it. Machine-washed plastic boards don’t stink, so that’s what I use most days.