We're teaming up with our friends at The Laundress to bring you the most useful tips and products for spring cleaning.
Today: From wine to fruit, chocolate to oil, Gwen & Lindsey teach us the specifics of stain removal.
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When you love to cook, it's inevitable: things are going to get stained. What you can control, however, is how you handle them—and whether they stick around.
First things first: Identify the stain being treated. Stains can be divided into three main categories: tannin stains, grease/oil stains, and protein/blood stains. Once you’ve identified the type of stain being treated, use the appropriate technique recommended per fabric/material. We've rounded up our stain-fighting strategies below.
Tannin Stains: Most colored stains are tannin stains, including wine, fruit (juices), tomato sauce, chocolate, coffee and tea.
Fill a basin or sink with tepid water and add appropriate detergent/wash. Gently agitate so items will be evenly soaped and wet.
Soak for up to 30 minutes -- do not soak silk for longer.
Rinse well. Run tepid water through items until rinse water is no longer soapy. Press excess water out of the item.
Old, Stubborn, and Set-In Stains (and previously dry-cleaned items)
For cotton, linen, and durable synthetics:
Use an oxygen bleaching agent to safely remove dirt, stains, and odors. This is most effective when used with hot/warm water. It's safe for all colors, and is an excellent alternative to chlorine bleach.