Originally Posted by sam111
I am concerned about what does and doesn't have to be cleaned and why?
1) Pizza stone
2) pasta machine
4) cast iron pans
Why must I clean standard dishes / cups ,...etc
But not cast iron , pasta machines , pizza stones.
What makes cast iron pans not get bacterial such as standard pans?
Pasta made from egg could eventually carry salmonia to the machine ?
( I get for a pasta machine that water would eventually rust the gears which is another problem though you should have to sanitize any eating thing you uses to make sure 99.999% of bacteria/virus/fungus...etc are killed )
You ask some interesting questions.
As I have no experience with a pasta machine, I suggest you follow the manufacturer's recommendations for cleaning and maintenance.
You need to be careful cleaning a pizza stone. It is porous and will soak
up any detergent or soap and may negatively impact your next item cooked on it. I have read that leaving the stone in the oven during the cleaning cycle is a good way to clean it. I don't have an oven that has a cleaning cycle, so I can't speak to the efficacy of this method.
Dishes will likely not fare well exposed to the heat of the oven or the stove top. They should be washed with good old soap and hot water.
Properly seasoned cast iron can be wiped out with a paper towel, rinsed with hot water and heated to dry. I put a thin coat of oil on my pans after they are dried and still hot. This will help keep your cast iron in good working order. Despite instructions to the contrary, in my experience, a little soap will not permanently damaged your cast iron. Soap and heavy scouring, on the other hand, will likely result in a re-seasoning session. Letting your cast iron sit around after cooking anything acidic, such as a tomato based dish will affect the seasoning. Prompt cleaning is the way to go.
Of course, they are your tools and you can do as you see fit.