Kitchen Items You Should Replace Every Week According to Martha Stewart

When it comes to keeping a kitchen clean, many of us think of wiping down counters, scrubbing sinks, or disinfecting cutting boards. But homemaking expert Martha Stewart says one of the biggest sources of bacteria in your kitchen may be hiding in plain sight: your dish towels and sponges.

In a 2009 column for The Philadelphia Inquirer, Stewart first set the record straight on how often to replace these everyday essentials. Fifteen years later, her advice still rings true. It may change the way you think about your kitchen routine. From weekly dish towel swaps to sponge rotation and proper laundering, here is why Stewart insists on this schedule and how to adopt it in your own home.

Why Weekly Replacement Matters

Kitchens are high-risk areas for germs because of constant exposure to moisture, food particles, and frequent handling. Dish towels and sponges, in particular, can quickly become breeding grounds for bacteria.

According to Stewart, “dishcloths and sponges are equal-opportunity breeding grounds for bacteria, which thrive in the presence of food particles and in warm, moist environments.” Millions of foodborne pathogens can live on just one small cloth or sponge. They can spread easily from your hands to countertops and cookware.

Unlike hard surfaces that can be sanitized quickly, fabrics and porous materials trap bacteria deep within their fibers. This makes them particularly hazardous if they come into contact with raw meat, eggs, or dairy.

The takeaway is simple: it is not enough to simply rinse and reuse. A regular replacement schedule is critical for hygiene.

Dish Towels: Replace Weekly

Martha Stewart’s rule of thumb is clear. Change dish towels at least once a week. Even if they look clean, the absorbent nature of cotton traps invisible bacteria. If towels are left damp or balled up, they become even more hospitable to microbes.

Why Towels Get So Dirty

Dish towels are often used for multiple purposes in one day. They dry dishes, wipe countertops, clean spills, and even handle hot pans. This versatility makes them indispensable, but it also accelerates contamination. Research published in the Journal of Food Protection has shown that multi-use kitchen towels can harbor coliform bacteria, including E. coli, especially if used after handling raw meat.

Storage and Laundering Tips

To minimize bacterial growth before wash day:

• Rinse towels under hot water after use.
• Wring them out thoroughly.
• Hang them flat or drape them so they dry quickly.
• Never leave them in the sink or folded when damp.

For laundering, wash dish towels separately or with other cleaning textiles. Use hot water (at least 140°F / 60°C) and avoid fabric softeners, which can coat fibers and reduce absorbency. A vinegar soak before washing can naturally soften and deodorize without chemicals.

Pro tip: consider color-coded towel sets, with one color per week, to help you track usage and avoid overextending their lifespan.

Sponges: Replace Every Two Weeks

While towels can last up to a week, Stewart advises replacing sponges every two weeks or sooner if they begin to deteriorate. Sponges are especially problematic because of their porous structure, which traps food particles and dries slowly. This combination makes them ideal environments for bacteria such as Salmonella and Staphylococcus aureus.

Why Sponges Are Riskier Than Cloths

“Sponges can harbor more bacteria than dishcloths because they’re thicker, dry more slowly, and have lots of holes that can trap small food particles,” Stewart explains. Studies support this. A 2017 paper in Scientific Reports found that kitchen sponges host a microbiome density comparable to human feces, with billions of bacteria per cubic centimeter.

Cleaning Between Replacements

Even within their short lifespan, sponges should be sanitized frequently:

• Rinse thoroughly after each use.
• Microwave damp sponges for 1–2 minutes (only if they contain no metal).
• Soak in a vinegar solution overnight.
• Allow to dry completely between uses.

Despite these practices, no cleaning method completely eliminates bacteria. That is why consistent replacement remains the best safeguard.

Other Kitchen Items to Watch

While towels and sponges top Stewart’s list, they are not the only items worth monitoring closely. Many commonly used kitchen tools also carry risks if not replaced or sanitized regularly.

Cutting Boards

Cutting boards, particularly wooden ones, can retain deep cuts that harbor bacteria. The U.S. Department of Agriculture recommends replacing boards that are excessively worn or have hard-to-clean grooves. Using separate boards for raw meats and produce also helps reduce cross-contamination.

Dish Brushes

Plastic or natural-bristle dish brushes may seem cleaner than sponges, but they also accumulate grime. Wash them in the dishwasher weekly, and replace them when bristles fray or trap food particles.

Oven Mitts and Pot Holders

Like towels, these fabric items absorb spills and grease. If used frequently, they should be laundered weekly and replaced every few years when they lose insulation or develop stains that cannot be removed.

Why This Advice Endures

Martha Stewart’s 2009 guidance remains relevant because the fundamentals of hygiene do not change. Warmth, moisture, and food particles still provide the perfect conditions for bacteria. With busy kitchens seeing more activity than ever, from daily meals to home entertaining, keeping track of cleaning routines is crucial.

Fortunately, Stewart’s solution is both simple and affordable. Bulk packs of towels and sponges are widely available, making it easy to maintain a weekly cycle without stretching budgets. For example, a 12-pack of cotton dish towels costs less than $20, enough to last for months.

By adopting a straightforward schedule, towels weekly and sponges biweekly, households can reduce the risk of spreading harmful bacteria. The result is a kitchen that feels fresher, cleaner, and more efficient.

References

• Martha Stewart changes this kitchen essential every single week – and I’ve just realized I should be doing it, too- HomesAndGardens.com
• Replace These Kitchen Items Weekly, According To Martha Stewart- FoodRepublic.com
• Martha Stewart Says to Replace This Kitchen Essential Every Week — Here’s Why- FoodAndWine.com
• Kitchen Companion: Your Safe Food Handbook- FSIS.USDA.gov
• Microbiome analysis and confocal microscopy of used kitchen sponges reveal massive colonization by Acinetobacter, Moraxella, and Chryseobacterium species- Nature.com