It’s a good approach. But the aluminum I have is part of a whole. A rice cooker inner pot and a wok lid. Maybe I can find a replacement wok lid.

But what about knives? Dishwashers are said to dull knives. So far I only buy middle of the spectrum chef’s knives (~<$60) so abusing them isn’t a big deal. But that means I give up the benefit of a sharp knife that keeps a long-lasting edge. If I buy high-end (which likely runs a few hundred $), then it’s a bit wasteful to abuse it in the dishwasher. I suppose there are some things that I have to accept as high-maintenance. I wonder what pro chefs do.

They spoiled:

• red kale
• fermented fruit juice
• fermented strawberry jam
• pumpkin jam
• sourdough

but it’s unclear which led to possible benefits. With jams I would just scoop out the unexpected organisms and eat the rest. Maybe that’s not even necessary.

Whenever I see that stuff on the shelf I think “I have acetone… why would I buy that? Probably just acetone with a different label”. But I’m probably wrong… if that were acetone it would not be “surface safe” and they’d get sued for damages. So indeed, probably worth a try.

That’s surprising. Acetone dissolves a lot of plastics even when they are in a new state. I might try it in a small area but I’m skeptical. I would expect it to worsen the situation.