After 10+ years of moderate use my chinois and all my triple-mesh sieves have a handful of tiny pieces of food trapped between the layers. Forcing out those bits with water pressure isn't working, perhaps because my pressure isn't great, and I have had limited success with brushes. Any suggestions? I'm wondering about a baking soda/vinegar treatment, or maybe oxy?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)