If the dishes feel like the one chore that never, ever ends — you're not imagining it. Between breakfast, lunch, dinner, and the endless round of snack plates and water bottles, the kitchen sink has a way of filling back up the moment you've emptied it. But washing dishes by hand doesn't have to drain your evening.
**Quick Answer:** Fill your sink with warm soapy water, soak dishes for 10–15 minutes, then scrub from cleanest to dirtiest — glassware first, greasy pots last. Rinse under running water and air dry on a rack for the most hygienic finish.
Why Hand Washing Dishes Still Matters
Even if you own a dishwasher, plenty of items can't go inside one. Large pots, delicate glassware, non-stick cookware, sharp knives, and wooden boards all need hand washing. And in many Australian rentals and older homes, a dishwasher simply isn't an option.
The good news? When done properly, hand washing is just as effective for everyday kitchen hygiene. According to [Food Standards Australia New Zealand (FSANZ)](https://www.foodstandards.gov.au/consumer/safety), washing with warm soapy water and thorough drying keeps your kitchen items safe to use.
What You'll Need
Before you start, gather these tools by the sink:
**A dish brush** — more hygienic than sponges for everyday washing (more on this below)
**A soft sponge** — for glasses, mugs, and lightly soiled items
**A stainless steel scrubber** — for burnt-on food on metal cookware
**Dish soap** — a quality liquid detergent (available at Coles, Woolworths, or Aldi)
**A dish drying rack** — air drying is more hygienic than towel drying
**A sink plug** — essential for the soak method
**Tip:** Keep a separate brush or sponge for greasy items. Grease transfers easily and makes cleaning other dishes harder.
How to Wash Dishes by Hand in 4 Steps
Step 1: Prepare Your Sink
Clear the sink and give it a quick scrub with dish soap and a sponge. You're about to fill it with soapy water, so starting clean matters.
Plug the sink, add about two tablespoons of dish soap, and fill with warm water. You don't need it scalding hot. [Research from Rutgers University](https://doi.org/10.4315/0362-028X.JFP-16-370) found that water temperature between 15°C and 38°C made no significant difference in removing bacteria — what matters is the soap and friction, not the heat.
**⚠️ Safety note:** Water hot enough to kill bacteria on contact (above 60°C) would scald your hands. Rely on soap and scrubbing, not temperature alone. — [FSANZ](https://www.foodstandards.gov.au/consumer/safety)
Step 2: Soak for 10–15 Minutes
Place your dishes in the soapy water and let them soak for 10–15 minutes. This loosens dried-on food and grease, cutting your scrubbing time in half.
You might have tried leaving dishes to soak overnight — many people do. But extended soaking can actually make things worse. Food particles break down in standing water and create a warm, moist environment where bacteria thrive. A 15-minute soak is the sweet spot.
**Important exceptions:**
**Knives** — soak for no more than 5 minutes. Prolonged water exposure can dull the blade and damage wooden handles.
**Wooden cutting boards** — never soak. Wood absorbs water and warps over time. Wash immediately, then dry straight away.
Step 3: Scrub From Cleanest to Dirtiest
Order matters here. Start with the least soiled items and work toward the greasiest:
**Glassware and cups** — use a soft sponge
**Plates and bowls** — a dish brush works well
**Cutlery** — pay attention to fork tines where food hides
**Serving dishes and containers** — scrub inside and out
**Pots, pans, and [baking trays](/cleaning-101/kitchen/how-to-clean-6-essential-baking-tools)** — save these for last
This keeps your water cleaner for longer. If the water gets too murky or greasy, drain and refill — dirty water won't get anything clean.
**For greasy items,** use a dish brush rather than a sponge. A [2022 study from the Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima)](https://doi.org/10.1111/jam.15614) found that dish brushes harbour significantly fewer bacteria than sponges, largely because they dry faster between uses.
Step 4: Rinse and Dry
Rinse each item under running water, using one hand to hold the dish and the other to wipe away remaining soap. A quick visual check catches anything you missed.
For drying, you have two options — but one is clearly better:
**Air drying on a rack (recommended)** — the most hygienic method. Air circulation helps dishes dry evenly, and bacteria need moisture to multiply.
**Towel drying** — faster, but tea towels can transfer bacteria to freshly washed dishes. The [NSW Food Authority recommends](https://www.foodauthority.nsw.gov.au/consumer/keeping-food-safe) using freshly laundered towels if you choose this method.
Caring for Tricky Cookware
Not everything gets the same treatment. Here's how to handle the tricky ones.
Non-Stick Pans
Never use metal scrubbers or abrasive pads on non-stick surfaces — they scratch through the coating and can release particles into food. Soak in warm water for a few minutes, then use a soft sponge. For stubborn residue, a paste of bicarb soda and water applied gently does the job without damaging the surface.
Burnt Stainless Steel
Sprinkle two tablespoons of bicarb soda across the base of the pan. Add just enough water to form a paste covering the burnt area. Leave for 15 minutes, then scrub with a stainless steel scrubber. For stubborn burns, gently simmer the bicarb paste on the stovetop before scrubbing. For more detail, see our guide to [cleaning stainless steel appliances](/cleaning-101/kitchen/a-cleaning-guide-to-sparkling-stainless-steel-appliances).
Blenders
Skip the sponge-in-blender acrobatics. Add a teaspoon of dish soap and fill the jug halfway with warm water. Pop the lid on and run for 20 seconds. Rinse under the tap. Done.
Why Your Sponge Might Be the Problem
Your kitchen sponge could be the least hygienic item in your kitchen. [Research published in *Scientific Reports*](https://doi.org/10.1038/s41598-017-06055-9) found that kitchen sponges can harbour up to 54 billion bacteria per cubic centimetre — on par with a toilet seat.
A few ways to manage this:
**Replace sponges every one to two weeks**
**Switch to a dish brush for daily washing** — they dry faster and are easier to clean
**Never use the same sponge for benchtops and dishes** — that cross-contaminates
**Rinse and wring sponges thoroughly after every use** and store upright so they air dry
If you're already part of the way through a [full kitchen clean](/cleaning-101/kitchen/a-systematic-way-to-clean-your-kitchen), tackling the dishes first gives you a clear sink to work with for the rest of the job.
Frequently Asked Questions
Q: Is it more hygienic to wash dishes by hand or in a dishwasher?
Dishwashers typically wash at 60°C or above, which kills more bacteria than hand washing at comfortable temperatures. However, hand washing with warm soapy water followed by thorough air drying is considered safe by [FSANZ](https://www.foodstandards.gov.au/consumer/safety). Proper technique matters more than the method.
Q: How hot should the water be for hand washing dishes?
Warm water around 38°C is effective. You don't need water hot enough to hurt your hands — soap and friction do the heavy lifting when it comes to removing grease and bacteria.
Q: Can I leave dishes soaking overnight?
It's better not to. Soaking beyond 15 minutes encourages bacterial growth as food particles break down in standing water. If a dish needs extra help, scrub it with a bicarb soda paste rather than extending the soak.
Q: How often should I replace my kitchen sponge?
Every one to two weeks, depending on use. Sponges harbour bacteria quickly due to their porous, moist structure. Consider switching to a dish brush — they're more hygienic and last longer.
Q: What's the best way to clean a cast iron pan by hand?
Wash with warm water and a stiff brush — a small amount of dish soap is perfectly fine (the "no soap" rule is a myth). Dry immediately and thoroughly, then rub a thin layer of cooking oil over the surface to maintain the seasoning. Never leave cast iron soaking.
Related Reading
[A Systematic Way to Clean Your Kitchen](/cleaning-101/kitchen/a-systematic-way-to-clean-your-kitchen)
[A Cleaning Guide to Sparkling Stainless Steel Appliances](/cleaning-101/kitchen/a-cleaning-guide-to-sparkling-stainless-steel-appliances)
[How to Clean 6 Essential Baking Tools](/cleaning-101/kitchen/how-to-clean-6-essential-baking-tools)
[Order in the Kitchen — Organisation Tips You Can't Miss](/cleaning-101/kitchen/order-in-the-kitchen-organisation-tips-that-you-cant-miss)
[9 Steps to Rid Your Coffee Maker of Mould](/cleaning-101/kitchen/9-steps-to-rid-your-coffee-maker-of-mould)
Sources & References
**Food Standards Australia New Zealand (FSANZ)** — [Food Safety Information](https://www.foodstandards.gov.au/consumer/safety). Referenced for hand washing hygiene standards and safe dish cleaning practices.
**NSW Food Authority** — [Keeping Food Safe at Home](https://www.foodauthority.nsw.gov.au/consumer/keeping-food-safe). Cited for dish drying hygiene and tea towel safety guidance.
**Donald Schaffner et al.**, Rutgers University — [Effect of Hand Wash Water Temperature on Bacterial Removal, *Journal of Food Protection* (2017)](https://doi.org/10.4315/0362-028X.JFP-16-370). Referenced for evidence that comfortable water temperatures are as effective as hot water for bacterial removal.
**Trond Møretrø et al.**, Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima) — [Kitchen Sponge vs Brush Hygiene Study, *Journal of Applied Microbiology* (2022)](https://doi.org/10.1111/jam.15614). Cited for findings that dish brushes harbour fewer bacteria than sponges.
**Markus Egert et al.** — [Microbiome of Kitchen Sponges, *Scientific Reports* (2017)](https://doi.org/10.1038/s41598-017-06055-9). Referenced for data on bacterial density in kitchen sponges (54 billion per cm³).
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