• Jo Miran@lemmy.ml
    0·
    7 months ago

    My wife ran my one of a kind, handmade, tamahagane steel knife through the dishwasher. She load and unloads the dishwasher now, but she hasn’t run it since.

    • ohwhatfollyisman@lemmy.world
      0·
      7 months ago

      surely she’s attacking the wrong problem? the issue wasn’t that she ran the dishwasher in the first place, it was that she loaded the wrong item into the dishwasher.

      if this story is true, then she should avoid loading the dishwasher. running it or not is immaterial.

      • Jo Miran@lemmy.ml
        0·
        7 months ago

        The point is that I check before running it. Not loading anything into it at all is equivalent to punishing me indefinitely for her mistake.

    • some_designer_dude@lemmy.worldEnglish
      0·
      7 months ago

      Does this actually somehow destroy the knife? Its wooden handle, or the blade itself? Surely this elvish steel can withstand boiling water 🤔

    • Repple (she/her)@lemmy.world
      0·
      7 months ago

      I cook mostly in cast iron and have never attempted this, but I imagine a decently seasoned pan would survive pretty unscathed, wouldn’t it? I have the sudden urge to try.

      • Jazsta@lemmy.world
        0·
        7 months ago

        It’s totally fine if you have a good seasoning on there. The soap thing is largely a myth. I wash mine with soap every time I use it and it’s still slick as ever

      • BubbleMonkey@slrpnk.net
        0·
        7 months ago

        I’ve heard that modern dish soaps don’t strip the seasoning from cast iron, but soaps with lye, or acids (including acidic foods) will. And you are apparently supposed to indeed yes wash the pans with soap when you use them. But if your dishwasher detergent is acidic or has any sort of booster for hard water you might want to just skip the test unless you need to reseason anyway

        I don’t cook with cast iron, so do not take that as gospel truth. I use stainless which I season sort of similarly, and honestly haven’t noticed a difference.

        • Repple (she/her)@lemmy.world
          0·
          7 months ago

          You’re right, acid is the enemy of seasoning, not soap. I do use soap on my cast iron sometimes, but mostly not because my normal method is to rinse and wipe the pan then put back on heat to dry and use the remaining oil to help keep the seasoning up and the soap would strip that thin layer.

          I wouldn’t have expected dishwashing detergent to be acidic which is why I expected it to not be so bad. Also I don’t mind fixing a seasoning every now and then so I’m still pretty tempted.

          • BubbleMonkey@slrpnk.net
            0·
            7 months ago

            For the acidic dishwasher stuff, typically no, but some of the stuff formulated for hard water is mildly acidic. I only know that because I have hard water, and tried it before just getting citric acid powder, which will also strip kiln-cured glass paint, and I lost a nice batch of brewery pint glasses learning that.

            But I’m sure it’ll be fine, and if not it’s like a whole new pan! :p