How many rags should be in a kitchen?

There is no official conclusion on how many rags should be used in a kitchen, so I can only say how many will be used in my kitchen, and in my kitchen, I will use 4 rags, and I will talk about their uses.

1. Dishwashing rags. I'm used to separating dishwashing rags from other dishcloths. Because the dishwashing cloth needs to be clean, because it is used to wash it for eating, it will definitely be much higher than other hygiene requirements.

After all, no one wants a rag to wipe the table or a rag to wipe the cabinet to use as a dishwasher, and it feels a little disgusting to look at it.

2. Wipe the kitchenware rag. When cooking, there are often all kinds of fumes on the kitchenware. This kind of oil smoke is still relatively difficult to clean, especially on the stove, it is even more black, oily, in this way, the rag will also become very oily and difficult to clean, if this rag is mixed with others, first put aside the others, wipe the oily, to wipe other places can not be clean.

3. Wipe the table with a rag. When eating, there will be food stains on the table, and if you wipe it with a paper towel, you always feel unclean, so I will get used to wiping it with a rag, as for why you want to distinguish it, I have already said above, because you need to pay attention to hygiene.

4. Use a rag to wipe your hands. When washing, my hands are often wet, but holding a spatula with wet hands will make me feel inconvenient, so I will prepare a dry rag to wipe my hands, this rag has the function of wiping hands when cooking, and at other times, if my hands are wet, I will also use it.

Of course, in order to distinguish these rags, I will use the color to distinguish them, generally except for the white dish washer, which is better, the others are mostly the kind of supermarket activity three, which is not very expensive, and can be used for two or three months every three months.

Seeing this problem, I counted five or six rags in my kitchen. And no one is missing, each performing its own duties.

1. Brush the dishcloth. This is definitely a must-have standard in the kitchen. We usually clean greasy dishes and chopsticks, woks and so on in the dishwasher.

However, it is also the most likely to breed bacteria, and it is not easy to clean the rag, so it is recommended that everyone disinfect it with boiling water every week and replace it once a month.

2. Wipe the dishcloth. It's used less, but it has to be there. After brushing the dishes, just dry them upside down in the cupboard. But sometimes when we make fried food, it must be clean and water-free, which requires it to come on and wipe the water stains in the bowl and pan.

3. Stove cloth. This is very necessary. When cooking, grease stains, soup and food are very easy to splash on the outside of the stove, put a rag next to it, wipe it with your hand, and wipe it clean.

4. Chopping cloth. To cook a meal, we need to cut different food accessories on the cutting board and so on. Cut meat, cut green onion and ginger, cut vegetables, especially some vegetables are easy to get out of the water, at this time it is very necessary to have a chopping cloth, wipe the chopping board and knives, and then cut another food to prevent food and other smells.

5. Hand towels. When cooking in the kitchen, our hands often have to touch all kinds of things, especially soup, soup and water, etc., there is a hand cloth to keep our hands clean and neat, and cooking is also hygienic and fast.

6. Wipe the floor. Anyone who is constantly busy in the kitchen knows that walking around the kitchen will inevitably drop some food scraps or soup. Put a wiping cloth in the corner, step on it with your feet, and there will be no water stains, so as to ensure the cleanliness of the kitchen at any time and avoid falling.

It will not be too fine and annoying, and it will not be too little and unhygienic. Now I think of two dishwashing sponges (one is ordinary, one will not have scratches), one for wiping the countertop, and one for drying the dishes and chopsticks (there will be some water stains when drying), what about the others? Wipe the hood or something, I use two pieces at a time:

One dishwashing (the integrated stove for the hood comes with a cleaning system) and scrub the surface of the suction outlet of the integrated stove, and the other is dedicated to wiping the cabinet door and countertop. In my opinion, at least three, one for wiping the countertop, one for pots and pans, and one for the chopping board, except for the disposable use of the range hood, of course.