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
Medium: Hand-held; Wand; Splurge Wand
Abrasive: Scouring Pad; Steel Wool
🎓 Further Studies
Deep Dive: Sponges 🧽
A helpful tip I learned from a roommate years ago was to demarcate sponges that have different uses by cutting off corners. Dish sponges (0 corners cut), surface sponges (1 corner cut), deep cleaning sponges (2 corners cut).