I put an aluminum wok lid in the dishwasher and it came out with black marks on it. I’ve also seen other aluminum cookware come out with some kind of white powder specs on it.

So apparently aluminum is dishwasher unsafe. But obviously it’s not the water that’s the problem. It must be the detergent. So the question is, what can a lazy motherfucker like myself do? Why don’t I see aluminum-safe dishwasher detergents on the shelf?

Possibly related: Bailey’s creme liquor turns black underneath an aluminum cap. Is that a chemical reaction or spoilage, or something else?

  • @grueEnglish
    2•12 days ago

    So far only buy middle of the spectrum chef’s knives (~<$60) so abusing them isn’t a big deal.

    Honestly, that’s more than you need to spend. Get restaurant knives with tapered stamped stainless steel blades, e.g. Victorinox Fibrox. Cheap yet decent (recommended by America’s Test Kitchen, Alton Brown, etc.) and NSF certified (which basically means dishwasher-safe even for heavy-duty commercial dishwashers).