6 Cleaning Habits That Could Be Contaminating Your Cookware, According to Food Safety Experts

Doing the dishes may seem simple, but eliminating the potential for contamination requires more time and attention than you might expect. Cleaning cookware can inadvertently introduce chemical, biological, and physical hazards if it's not done the right way. From stacking damp cookware to repeatedly using scratched non-stick pots and pans, everyday habits can create opportunities for bacteria to grow and contaminate food.

We spoke with food safety experts to identify common cleaning mistakes that can lead to contamination. Ahead, they share what to watch for so you can protect your cookware—and your food—the next time you tackle the dishes.

Using Old Sponges and Dishcloths

Cleaning up after cooking is a given, but your cleaning will only be as effective as the sponges and dishcloths you use. If you reach for a month-old sponge to scrub pots and pans, you risk contaminating your cookware with a variety of bacteria. Sponges rank among the most contaminated items in the home, Detwiler says.

"For example, if you use your sponge to wipe down the counter after you have prepared raw chicken, it could pick up pathogens like Salmonella or Campylobacter, which can grow rapidly at room temperature. If you then use that same sponge a few hours later to clean your cookware, you could just be spreading the bacteria around," explains Kowalcyk.

If you use dishcloths, wash them with soap and sanitizer in hot water if they have sat at room temperature for two hours or more, Kowalcyk recommends. That is when bacteria begin to multiply. "If you want to use a sponge, clean it frequently. You can do this by 'cooking' the wet sponge in the microwave for 1 minute, washing it in the dishwasher, or soaking it in a solution of ½ teaspoon of bleach to 1 quart of water (don’t use too much or you will have unwanted chemical residues!)," Kowalcyk says.

Stacking Wet Cookware

After you unload the dishwasher or dry cookware with a dish towel, make sure each piece is completely dry before storing it or stacking it with other items. "Moisture allows mold and bacteria to grow. If you stack damp pots, nest wet utensils, or put lids on cookware before it is fully dried, moisture can get trapped, and pathogens can grow," Kowalcyk says.

If bacteria grow on cookware, they can contaminate food the next time you use it. Always dry cookware thoroughly with a clean, dry dishcloth before putting it away to prevent bacteria or other pathogens from settling on the surface.

Leaving Behind Soap and Product Residue

Dishwashing soap, cleansers, and degreasers can leave a chemical residue behind on cookware if you don't rinse them thoroughly or use the proper concentration amount. That residue can contaminate food and potentially cause illness, Kowalcyk says. "Be sure to use food-grade cleaning chemicals and read the labels of any cleaning product before you use it in the kitchen," she says. "Always dilute as directed and wash/rinse thoroughly afterward."

To clean cookware properly and avoid contamination, complete each step of the process. Cleaning removes visible debris, sanitizing reduces the microbial load, and disinfecting destroys most pathogens, Detwiler says. When you treat these steps as interchangeable or rush through them, you prioritize speed over safety and increase the risk of contamination when you go to use them next.

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Cooking With Damaged Cookware

Using damaged cookware, such as scratched non-stick pans, deeply grooved plastic cutting boards, and cracked wooden kitchen utensils, creates microscopic spaces where bacteria can thrive, warns Detwiler. To clean cookware effectively, you need to understand the differences between materials. "Stainless steel tolerates aggressive cleaning; cast iron demands immediate drying and maintenance; wood requires proper washing and drying without soaking," he adds.

Routine washing doesn't reach the divots and crevices created by overuse and damage, which can lead to food contamination the next time you use the cookware. Inspect cookware regularly and discard pieces that are heavily scratched, chipped, or corroded.

Rinsing Raw Poultry

Experts warn against the age-old myth that you need to wash raw poultry in the sink before cooking it to "clean" it. This practice can spread contaminated droplets up to 3 feet, leading to cross-contamination on cookware during food prep and clean up. Cooking poultry at 165 degrees Fahrenheit is the only way to eliminate these pathogens, not by rinsing or "cleaning" it, says Detwiler.

Pathogens can survive longer than most people realize. Salmonella, for example, can persist on dry surfaces for weeks, says Detwiler. Listeria can survive and even grow at refrigeration temperatures, and norovirus can remain infectious on hard surfaces for days. "A countertop may appear spotless while still harboring risk," he adds. "Allergens add another layer of complexity because they do not degrade like bacteria; they remain active until physically removed. A quick wipe does not suffice."

Washing Pet Food Bowls With Cookware

While we love having our furry family members around at all times throughout the day, their presence near cookware can pose risks. Even healthy animals carry Salmonella, Campylobacter, or E. coli without showing any symptoms, Detweiler warns. When cleaning pet food bowls, avoid cross-contamination with cookware used for you and your family, and thoroughly disinfect the sink and surrounding areas after washing them.