I remember there was one fact I was really beating my head on; A dishwasher should always have some food or other gunk on the dishes before starting the machine, otherwise the detergent will attack the coloring on the dishes instead.
How has no company solved this problem? It makes no sense. Many people do wash their kitchenware so it doesn’t stink up the entire dishwasher if it has been sitting for a while… idk.
I would be happy to hear if anyone can help confirm or dismiss this.
Phosphates were banned in dishwasher detergents in 2011, so most of the name brand companies switched to enzyme-based cleaners that use amylase and protease, which dissolve starches and proteins, respectively. And then some traditional detergent, which allows oil and water to mix, washes it all away.
The nature of the enzymes are that as soon as they’ve broken up the starch or protein, they survive the reaction and can happily move onto the next starch or protein molecule. So if they’re overactive, without enough targets, then any portion of the dishes that are sensitive to that particular cleaner is going to get a higher “dose” of that cleaner working specifically at it.
I have heard this before and as far as I was ever able to find it is a bunch of bunk that seemed to originate from damage done by a recalled detergent.
How would the dish soap not “attack” the pigments on the crockery not covered by gunk, do you need to make sure that the plate is covered in an even spread? It’s a desurficant, iirc, with hydrophobic molecules to get into molecular scale sized spaces. Maybe unvarnished crockery could lose the colour… But eating off that and washing it wouldn’t be the best choice either.
Also, most dishwashers instruct you to rinse the worst off in the sink before loading. And we’ve followed that and most of our china still has good colours, the one that doesn’t I know was left in direct sunlight for over a summer.
I remember there was one fact I was really beating my head on; A dishwasher should always have some food or other gunk on the dishes before starting the machine, otherwise the detergent will attack the coloring on the dishes instead.
How has no company solved this problem? It makes no sense. Many people do wash their kitchenware so it doesn’t stink up the entire dishwasher if it has been sitting for a while… idk.
I would be happy to hear if anyone can help confirm or dismiss this.
Phosphates were banned in dishwasher detergents in 2011, so most of the name brand companies switched to enzyme-based cleaners that use amylase and protease, which dissolve starches and proteins, respectively. And then some traditional detergent, which allows oil and water to mix, washes it all away.
The nature of the enzymes are that as soon as they’ve broken up the starch or protein, they survive the reaction and can happily move onto the next starch or protein molecule. So if they’re overactive, without enough targets, then any portion of the dishes that are sensitive to that particular cleaner is going to get a higher “dose” of that cleaner working specifically at it.
I have heard this before and as far as I was ever able to find it is a bunch of bunk that seemed to originate from damage done by a recalled detergent.
I’m going out on a limb and saying untrue.
How would the dish soap not “attack” the pigments on the crockery not covered by gunk, do you need to make sure that the plate is covered in an even spread? It’s a desurficant, iirc, with hydrophobic molecules to get into molecular scale sized spaces. Maybe unvarnished crockery could lose the colour… But eating off that and washing it wouldn’t be the best choice either.
Also, most dishwashers instruct you to rinse the worst off in the sink before loading. And we’ve followed that and most of our china still has good colours, the one that doesn’t I know was left in direct sunlight for over a summer.
Sounds like bullshit.