I used to pour Jet-Dry into every load without thinking about it, but after my buddy at the auto shop showed me how the chemicals ate through his gaskets I stopped cold turkey six months ago. Now my dishes come out with water spots and I am honestly not sure which is worse, the potential damage or the cloudy glasses. Has anyone else ditched rinse aid totally and found a decent alternative?
I keep seeing people online say you have to rinse every plate before loading, but my buddy who does warranty work in Denver told me most detergent needs some food particles to activate properly. On the flip side, I left a bowl with baked-on cheese in my Whirlpool last month and it clogged the spray arm after 3 cycles. So which is it? Are you team scrape-only or team pre-rinse, and have you actually tested both ways on your own machine?
I was at my neighbor's place last Saturday helping him fix his flooding kitchen floor. Turns out his dishwasher was dumping water everywhere because the filter was completely caked with food sludge. Like, it looked like a science experiment gone wrong. He told me he never even knew it had a filter, let alone that you're supposed to clean it every month or so. I went home and checked mine and it was pretty gross too, just not that bad. I spent 20 minutes scrubbing it with a toothbrush and hot water. Now the dishes come out way cleaner and it drains a lot faster. Has anyone else had a close call because of a neglected filter?
I used to just set my dishwasher for the longest cycle and hope for the best, then my machine started throwing error code 7-2. After spending 3 hours on YouTube and talking to a repair guy in Cedar Rapids, I learned to actually measure water temp before each cycle. Now I check the inlet water hits 120 degrees using a cheap kitchen thermometer, and I haven't had a single code pop up in 5 months. Anyone else find that one little change made a big difference?