Based on one of the original designs, but now made from food grade stainless steel. This is one of the most common grades of stainless steel used for food preparation and dining. 18/8 stainless steel is comprised of 18% chromium and 8% nickel. There is no more than 0.8% carbon and at least 50% iron. The chromium binds oxygen to the surface of the product to protect the iron from oxidation (rust). Nickel also enhances the corrosion resistance of stainless steel.
Our Soap Shaker has a smooth surface treatment and good weld joint, making it is easy to clean and less likely to deteriorate in the longer term. The life span of the soap shaker will be ten years or more under normal conditions of use.
You can purchase our Pure Blend Soap (pictured), however the design of the Soap Shaker means it fits a wide variety of soap types so you can use your favourite soap.
- Partially fill sink with hot water and soap. Ensure your water is very hot and don’t use too much soap.
A lot of tap water in NZ is now governed at low 45-55 degrees Celsius to avoid accidental burns. Soap struggles at this low temperature.
When I do the dishes, I pour a boiled jug over my Soap Shaker.
You only need a few shakes of your shaker, or hold it under the hot stream of water for less than 10 seconds. Surprisingly, less is best when it comes to using soap.
Don’t chase bubbles! Natural soaps don’t have lots of chemical surfactants – the thing that makes bubbles. Your dishes are clean without bubbles, using a mix of soap and very hot water. This is the most major cause of oversoapping, which leads to greasiness.
- Ensure you rinse your dishes, scrape off excess food etc. If they are particularly baked on or you haven’t rinsed – soak them, then remove from water, change water and then wash in clean soapy water.
- Order your dishes -I begin with Glasses, followed by other Cups, Followed by plates. I have a tiny stream of fresh hot water running into my 1/3 filled sink to rinse the Soapy dishes under before I place them in the dishrack.
I like to wash the cups, and put the plates in to soak a little. Ill dry and put away the cups and then wash the plates. Ill pop the cutlery in to soak, while I dry and put away the plates. And so forth.
- If I see the water getting too dirty, I will let the sink out and carry on with my pots etc with fresh hot water and soap.
- I always dry dishes straight away with a clean tea towel to remove any soapy water residue.
- If left, this soap residue, when cooled down, will form a greasy layer, so best to remove excess soapy water while it is still hot.
Remember – the key things are HOT WATER! MINIMAL SOAP! GOOD DISHWASHING TECHNIQUE!
Having great brushes and scrubbers is also key, Sisal Fibre Scouring pads are fabulous.
Know your water – In NZ we have a variety of water types varying from very hard to very soft. Hard water struggles with Soap but Sunlight, available from supermarkets, is known to work well with Hard Water. Soap Shakers NZ Soaps work best with Soft water. In most cases, finding out about your water is a case of trial and error with different dishsoaps.