Pots and pans, baking trays and casseroles, cutlery, small appliances, scouring pads and cloths… If any place in our house takes the cake as a space prone to the accumulation of different useful objects that make cooking easier, it is the kitchen. The number of utensils hidden in the drawers and cabinets is high. And even more so if, from time to time, we do not review everything we have accumulated.
Over the years and after countless culinary adventures, all these objects can become harmful because they accumulate dirt, break or rust. Therefore, cleaning and reviewing old, lost, worn and damaged items allows us to optimize space in the kitchen. Getting rid of things that are not in good condition, even that we rarely use and that we don’t even know we have, is not only advisable but necessary.
You may be surprised to learn that even after you’ve cleaned your kitchen from top to bottom, germs and bacteria can still be hiding in the most unexpected places. And, although there are kitchen utensils and objects that are not dirty at first glance, they are more dirty than we think. What are these kitchen items that we should throw away?
Old and stained containers that no longer have lids
Is the plastic packaging drawer in chaos? It is easy to accumulate old, dirty and deformed containers that do not even have a lid in this part of the kitchen. There is no point in saving them. Over time, these types of containers stain and degrade. When one of them shows visible signs of wear – here we explain what are the signs that tell us that it is time to get rid of the container – it is time to replace them with others. When we do, one option is to choose glass, which is more durable.
old kitchen towels
It doesn’t matter if we wash and change them regularly. Eventually, it will be time to replace them. With repeated use, kitchen towels accumulate bacteria and odors that can be transferred to clean dishes. If our cloth is stained, torn, does not absorb or smells bad, it is time to throw it away and buy new cloths.
Kitchen sponges or scouring pads
We use them to clean, but many times they are not as clean as we think. What’s more, we are dealing with objects that can harbor up to 45 billion microbes per square centimeter. And surely many of us do not remember the last time we changed the kitchen sponge, one of the objects that can accumulate the most pathogenic bacteria such as Acinetobacter, Chryseobacterium, Enterobacteriaceae and Pseudomonas: This is because it remains moist and is likely to have food debris on it, which is exactly what bacteria need to grow and multiply, although the good news is that most are not pathogenic.
It’s ironic that what we use to clean dishes, pots and pans could actually make things worse. The longer we keep a sponge, the more bacteria levels can increase.
Heavily scratched cutting boards
We are faced with one of the utensils that we perhaps use the most in the kitchen, especially if we are amateur cooks. All the more reason we may have to replace them. Cuts formed by wear and tear are a breeding ground for germs and bacteria. We will notice that the board’s time has come if we notice a rough appearance and if it shows excessive signs of wear, such as grooves that are difficult to clean.
Warped and scratched pots and pans
When the nonstick surfaces of cookware begin to chip and chip, they are less effective. If this is what happens to our frying pan, it is better to buy a new one – it is estimated that the useful life of a frying pan is between two and five years. The shiny, waxy coating that covers the inside surface of these items can wear down over time, become discolored or scratched. After years of use, these nonstick pans can become sticky whenever they come into contact with heat.
Although a few years ago these scratches meant that harmful chemicals could leach into food, now non-stick or Teflon pans are not like they used to be. However, it is still a bad idea to keep them damaged.
It is also time to throw away that pot or pan with a bulging and deformed base – a problem caused above all by exposure to drastic changes in temperature –, such as rinsing it with cold water while it was still hot.
While we can clean burnt cast iron, it is much more difficult to straighten a pan or pot. And if the base is unstable, it’s time to buy new items.
rusty cutlery
Rust occurs naturally on metal when it is exposed to water and oxygen for a long period of time, something that usually happens especially if we put them in the dishwasher, where the humid environment only accelerates the process.
This rust can appear on any metal object, including kitchen knives and pan lids. These orange spots may seem small at first, but if we are not careful, they can spread and continue to grow. The wet stain at the beginning can be partially cleaned, but once dry it solidifies and is more difficult to remove. If, for whatever reason, we don’t want to get rid of that rusty knife or the lid of the pan, we can also try to remove this rust.
Broken and cracked tableware
Even if the crack on your plate, cup, or bowl is tiny, it’s best to throw it away. Not only because sharp edges are dangerous, but also because cracks can harbor unwanted bacteria and can therefore become a breeding ground for these pathogens.
Torn or warped wooden spoons
While kitchen utensils are a good choice in the kitchen, what if they are cracked or dried out? With use and exposure to water, wood can dry out, causing cracks to appear and, when they begin to form, bacteria can appear inside. It is almost impossible to access these cracks to clean them thoroughly, so it is best to replace them.
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