Deep Dive: Sponges 🧽

Today’s lesson is 231 words, a 55-second read. Subscribe here. The 3 Main Types of Sponges: * 🧼 Soft: Good for lightly-soiled dishes, wiping countertops/appliances & absorbing spills. The only sponge that is safe to use on non-stick. * 🧤 Medium/abrasive: Great for scrubbing tougher messes. Can damage & degrade nonstick. * 🔨 Tough/scouring: Often necessary for caked-on messes. Use with stainless steel, cast iron, wood & enamel. 📝 Notes, Tips & Tricks: * Always squeeze sponges dry after use. This prevents the growth of mildew & mold, which thrive in dark, moist environments. * To check for mildew, sniff the sponge. If it smells weird, throw it out. * Replace sponges regularly (e.g., weekly) or disinfect & replace bi-weekly * To disinfect, use one of 3 methods: * (1) Soak the sponge in a solution of water & a teaspoon of bleach or a few sprays of anti-bacterial cleaning fluid. * (2) Microwave the moist soapy sponge in a bowl for ~1 minute. Let cool. Rinse & squeeze dry. *Note: Do not place metallic or synthetic sponges in the microwave. (Fire hazard) * (3) Run in the dishwasher. * When a sponge is too far gone to clean dishes, but still has life left & doesn't smell, downgrade it to other cleaning tasks (e.g., bathroom cleaning). 🛍 Recommendations * Soft: Budget; Splurge * Medium: Hand-held; Wand; Splurge Wand * Abrasive: Scouring Pad; Steel Wool 🎓 Further Studies * Turns Out There’s Only One Right Way to Really Clean a Sponge * Cleaning a Dirty Sponge Only Helps Its Worst Bacteria, Study Says[NYTimes] * We Need to Talk Some More About Your Dirty Sponges * Searching for the Best Kitchen Sponge [Cook’s Illustrated] * The 8 Best Dish Scrubbers of 2020 [The Spruce] This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.trylifeschool.com