geoffbosco
Member
- Joined
- Jul 1, 2020
- Messages
- 21
I've tried to search for these questions more than a few times, so please forgive me if the answers are available, but I'm just looking in the wrong places.
The first is, I've seen one reference by a user who said he keeps his stock pot(s) under a running fume hood at all times. Is this necessary? Or, how much are the fumes from a stock pot a concern?
Second is, when you're finished using a piece of glassware, do you bring it to a sink to finish cleaning it? In other words, how clear of acids/metals salts does it need to be before you can safely finish cleaning it in your kitchen sink? Or, does everyone have a special setup for this?
Geoff
The first is, I've seen one reference by a user who said he keeps his stock pot(s) under a running fume hood at all times. Is this necessary? Or, how much are the fumes from a stock pot a concern?
Second is, when you're finished using a piece of glassware, do you bring it to a sink to finish cleaning it? In other words, how clear of acids/metals salts does it need to be before you can safely finish cleaning it in your kitchen sink? Or, does everyone have a special setup for this?
Geoff