The top comment on this post is “Just watch what the other dishes are doing and follow their lead. You can do this”. (TikTok screencap)
The top comment on this post is “Just watch what the other dishes are doing and follow their lead. You can do this”. (TikTok screencap)
Dishwasher safe usually means that the plastic is safe for up to boiling water temperature. You can alter the chemistry of plastics so that you end up with microplastics in your food if you go above certain temps with most plastics.
Dishwashers have different cycles but they also have a “sanitation” cycle often which runs the water at boiling temps to kill bacteria to make it “food grade safe”.
Also the cast iron is there to fuck with the cast iron cult since you’re not supposed to wash them thoroughly but instead keep a small coating of whatever was there that makes it non-stick. You can watch “How to season a cast iron” to get the gist of it.
“Dishwasher safe” only means the plastic itself won’t warp or disintegrate at consumer dishwasher temps. This is not the same as microwave safe, which means it won’t warp or disintegrate at boiling/steam temps.
All of the studies I’ve seen have proven that all food/dishwasher “safe” plastics release millions of particles every cycle. All plastics basically release microplastics at all times, but the amount rapidly increases at anything above room temp.
Most consumer dishwashers don’t go higher than 65-75c on any cycle (read the fucking manual). They clean by washing food away, not sanitization; including their self cleaning cycles.
“Food grade” has nothing to do with boiling point. Chicken is safe to eat at 75c. The min temp to prevent harmful bacteria growth of cooked food is 60c. Most of the salad you’ve ever eaten grew out of shit and has never seen temps above 30c, post harvest.
Source: science… mothafucka!
I can’t prove it but I think there is a real sociolinguistic phenomenon where Americans are unusually obsessed with “safety through temperature”. Like they hear “fire = no germs” as children and somehow internalize that steaks should be somewhere between well done and burnt beyond recognition, and dishwashers should boil your plates like you’re sterilizing a hospital gown that’s been thrown up on by an Ebola patient.
Soap, bitches. It works. Even at 40 °C (with modern detergent and washing cycles). Good thing too because I don’t want to know how y’all are having sex if you think boiling water is the only decent cleaning procedure for putting things in your mouth.
If you think that’s going to save you look harder, or just go back to ceramics like sane people. Your vasty majority is likely coming from textiles and tires, in the water and air respectively.
It’s, actually, likely coming from food-handling wrapping (like microwave popcorn or fast-food wrappers), depending on your eating habits.
https://youtu.be/SC2eSujzrUY