DO wash everyday dishes, pots and glassware using dishwashing liquid and warm water. After washing, thoroughly rinse off any suds with hot running water for cleaner dishes and a quicker dry time.

DON’T throw everything into the dishwasher. For example, wooden spoons in the dishwasher may warp and split. Silver flatware can lose its patina and may become scratched or discolored.Paring and kitchen knives may dull, and hand-painted or gold-trimmed china may fade. Stick with a simple, sudsy warm bath for these more sensitive items.

DO use the right soap for the job. Attack the greasiest pots and pans with a strong dishwashing liquid such as Dawn PLUS^® with Power Scrubbers™. It does most of the work, cleaning tough, stuck-on food residue without a lot of scrubbing or scraping.

DON’T be afraid to use dishwashing liquid on a cast-iron pot. Legend has it that suds will harm your seasoned pot, but soap is needed to thoroughly clean away cooked-on food and will not harm the surface. A note of caution: Cast iron rusts easily, so it should always be hand washed and must be dried immediately. Dry with a paper towel to avoid leaving rust marks on your dishcloths.

DO use caution when choosing a sponge or scrubber for removing baked-on food bits. Heavy metal and untreated pots and pans can take a coarse scouring or steel-wool pad, but tools like these could damage ceramic, glass, aluminum, enameled or nonstick pots and pans. Reach for a nylon-mesh pad for more sensitive surfaces.

DON’T dry your clean dishes with a used dishcloth. Use a fresh one. Simple, inexpensive, cotton towels will suffice for most dishes. You may want to invest in lint-free linen towels for drying glass, crystal and fine china. If you have room, feel free to let everything air-dry, except cast iron and wood. Glasses and aluminum pots may need a quick towel polish to remove spots or streaks.