Do You Really Need To Wash New Kitchen Items Before Using Them?

Take these steps before breaking out the new kitchen tools.

Bringing home a brand-new pot, skillet, serving dish, or kitchen knife often inspires both excitement and impatience–understandably, you want to use that shiny culinary toy immediately. Because the tool in question hasn’t been used, it’s easy to assume that you can put it to work without taking the time to thoroughly clean it ahead of time.

Meet The Experts

• Dr. Ravi Jadeja is the Associate Professor of Animal and Food Sciences at Oklahoma State University

• Brian Chau is the food scientist and food systems analyst behind Chau Time

• Mitzi Baum M.Sc is CEO of Stop Foodborne Illness

Can You Skip Washing?

No, this is not a step that you can skip. “Washing newly purchased cookware and kitchen tools before first use is strongly recommended. Food scientists categorize food safety hazards into three major categories: chemical, physical, and biological. New utensils have the potential to have all three significant food safety risks,” explains Dr. Ravi Jadeja. Read on to find out exactly why it’s essential to wash your pristine kitchen items and what that washing should entail.

Why It's Important To Wash Kitchenware And Cookware

“As a precaution, it is best to wash cookware and kitchen tools of all types prior to using,” says Chau. Chau puts particular emphasis on the need to wash items that are “exposed” and aren’t sold in a box or another type of secure wrapping (like kitchen tongs, some pots and pans, and mixing bowls), as these items may come into direct contact with shop floors, packing materials, and human fingerprints. But just because a piece of kitchenware is sold in a box, that doesn’t mean that pre-washing isn’t important.

Chau explains that kitchenware production often involves “finishing chemicals,” and he calls out “nonstick pans” as an example. These chemicals leave residue behind, and “if there are residues of any type of chemicals used to produce cookware that are not food-grade, they are considered a contaminant and could make you sick,” adds Mitzi Baum.

Related: 60 Cast-Iron Skillet Recipes From Dinner To Dessert

It’s important to remember that, while cookware is obviously designed to come into contact with food, it isn’t food itself, so its production standards aren’t subject to the same level of scrutiny from government regulators. “That is not to say that these cookware manufacturers are going to be malicious, but their processes are [intended] to create high-quality and consistent products,” not to keep their products free of contaminants, Chau says.

Germs and pathogens from other people’s fingerprints can obviously cause illness and  processing chemicals can do the same, but Baum also cautions against another common type of “residue” on cookware: “Tiny shards of metal. These are considered physical hazards and can contaminate foods. If an individual suffers from gastrointestinal issues such as IBS, ingesting pieces of metal - regardless of how small an amount - can create an irritation, cause pain, and initiate symptoms.”

Be Sure To Follow The Proper Cleaning Methods

Different pieces of cookware and kitchenware require different cleaning methods; while it’s perfectly acceptable to wash stainless steel bowls and trays in the dishwasher, you wouldn’t do the same for cast iron skillets. That principle also applies to the ways in which cookware should be cleaned prior to use. “It is strongly recommended that you follow the manufacturer's instructions when utilizing new cookware, as some soaps and cleansers may not be appropriate to use. The user manual will provide you with information about caring for your new equipment and will also provide you with information regarding the correct way to season your cookware after you wash it to provide you with the best cooking experience with your new purchase,” Baum explains.

Consider Packaging Details

Our experts all agreed that a full wash cycle with dish soap will, in the words of Dr. Jadeja, “significantly aid in removing oils and other sticky residues from the cookware.” Here are a few tips from Chau:

• Exposed items should be fully cleansed prior to use.

• Partially enclosed items like knives should be washed with soap from the handle to the blade.

• Products that have been [fully] enclosed in plastic or cardboard, a rinse with hot water may be acceptable method.
  

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