I keep a hand soap dispenser filled with dilute dish detergent at my kitchen sink. I'm always adding a bit more detergent to my dish cloth. So, my cloth is always full of rich suds. Every time I want to wipe the oven door, a condiment or butter dish or even a mayonnaise jar, I have to rinse all those suds from the cloth. A waste of detergent, water and time.
My frugal way around this is simple, use two dish cloths. They should be of different colors or patterns so you can keep track of which is which. One can be full of suds while the other is wet with just plain water. No more wasted time, detergent nor water. Of course, you will want to rinse the plain cloth, occasionally.
How many of you remember the old saying, "If you drop a dish rag, it means company's coming?"
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I'm not sure I agree. Three of the four items you mentioned are likely to be greasy, which in my mind argues for using the detergent-laden dish cloth first! Follow it up with a wipe from the plain cloth or even a quick rinse under the tap if it's a small item.
I'm not sure I agree, either. If the jelly jar was clean when I took it from the refrigerator, I still like to wipe it before returning it to the refrigerator, but I don't think a cloth full of suds is necessary. Naturally, if I got butter on the outside of the butter dish, I would use soap and rinse before putting it back in the refrigerator.
After each use of a dish cloth or a sponge I rinse them out then spray them with white vinegar and rinse again. Vingar takes out all the soap residue and even works in the rinse cycle of the washing machine.
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