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Need help cleaning knives, food processors, blenders, oven racks and more? We’ve got solutions.

(Stacy Zarin Goldberg for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
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Every Wednesday at noon, Food section staff members and guests answer your cooking questions. You can submit a question in advance in the box below. Just remember to return when we’re live, or read the transcript after the chat ends.

We love our kitchen equipment, but some items can be a pain to clean.

Sometimes, it is the little things: Aaron Hutcherson recently wrote about how to properly clean baking and cooling racks, which are so useful, but unfortunately are made up of crisscrossed metal where crumbs, fat and more can get stuck.

Sometimes, we face a bigger challenge. Becky Krystal explained how to clean your refrigerator and keep it that way.

Tell us: Which items do you avoid using because you hate cleaning them? We can help simplify the process, recommend alternate products or maybe give you tips on preventive measures you can employ to reduce the need for scouring.

Whether it’s your cast iron pan or pour-over equipment, we’ll have advice for you.

Want more recipes and tips from the food team? Check out our past chats or sign up for Voraciously’s Essential Cookbooks Newsletter.

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