The placement of pots, pans, and utensils is important!

For people who like to cook, the kitchen is often a symphony of pots and pans, which can be said to be endless fun. However, for people who clean the kitchen, the placement of pots and pans must be kept clean, hygienic and convenient, which is very particular and a headache! So, what is the best way to place pots and pans? What kind of place is suitable to be the "home" of these cooking utensils so that they can be clean, hygienic and convenient to enter and exit? Please listen to the analysis below.

1. Place dishes upright on a dish rack or in a dry disinfection cabinet

Many families have integrated kitchen cabinets installed, so many people are accustomed to stacking washed dishes together and putting them in the cabinets. In fact, this is not hygienic enough. The cabinet is not breathable, and the residual moisture in the bowl is difficult to evaporate, which will breed bacteria. Similarly, some families bought a disinfection cabinet, but they just piled the washed dishes into it without controlling the water.

Humidity, heat and sealing create an environment that is more suitable for the growth of bacteria and mold, which will greatly reduce the functionality of the disinfection cabinet. Therefore, it is best to place the dishes that are frequently used at home vertically or upside down on the dish rack (see the picture above), or drain the water and put them in the sterilizer. Other dishes that are not used all year round can be stored in the cupboard.

2. Chopsticks should be placed with the head facing upwards in a breathable, water-controlling chopstick cage.

The chopsticks' "home" also needs ventilation and drying. It is best to choose a breathable chopstick cage made of stainless steel (see the picture above), nail it to the wall or place it in a ventilated place so that the water can drain quickly. When placing the chopsticks, they should be placed facing upwards, because even if the chopstick cage can leak water, the accumulated water and dust will still breed bacteria.

At the same time, the chopstick cage should be cleaned regularly. Some people are used to putting chopsticks in a chopstick box. Be sure to drain all the water before putting them in to avoid getting the entire box of chopsticks wet.

3. Hang up the spatula and soup spoon

Cooking utensils such as spatulas, soup spoons, and colanders are the batons in the kitchen symphony. Stacking them together in a drawer or pot is not conducive to keeping them dry and clean. You can hang them separately using special racks or hooks (see the picture above).

4. Wash pots, knives, and cutting boards before putting them away

Food residues are often hidden in the gaps of cutting boards. Wooden materials easily absorb water. If they are not cleaned thoroughly, the degree of food contamination can be imagined. Therefore, it is best to thoroughly clean the cutting board after each use and then hang it in a ventilated place (see the picture above). Some people only pay attention to cleaning the inside of the pot, leaving thick dirt on the outside of the pot.

In fact, the dirt outside the pot is all grease, which will burn when exposed to flames and easily produce carcinogens. Therefore, when you start using a new pot, be sure to clean and dry the outside of the pot before putting it away. As for knives, wash them after use, wipe them completely dry with a clean scouring pad, and then place them in a breathable knife holder (preferably metal). This scouring pad should be cleaned frequently and used only to dry knives.