So I asked our kitchen writer, Maki Yazawa, if she’d ever heard of such a thing before. “I personally always rinse the soap off,” she says. “However, in the restaurant industry, you’ll often see three-compartment sinks where you wash the dishes in the first section with hot, soapy water, then rinse them with warm water in the second before sanitizing them in a chemical-based solution as the last step. You typically don’t rinse off the sanitization liquid from there, and your dishes are ready to use after they air dry. So maybe they’re actually onto something?”
