Recently, I noticed my dishwasher's hands are terribly chapped. What is the best hand cream to give to her?
Featured Sponsors
Recent Reviews
-
The Fundamental Techniques of Classic Italian Cuisine The International Culinary Center with Cesare Casella & Stephanie Lyness Reviewed by Jim Berman I did not want to like The...
-
As a young cook I learned, early on, that as much as I knew about the food world there was always much more to learn. Today, 20 plus years later, I have found the same to hold true. No matter...
-
Tailgating, pub fare, appetizers, those are the first things that come to mind when one thinks of chicken wings. Is that the only time you think of serving wings? Well think again. Wings ,...
-
This book showed up at a perfect time. Just when I needed my meal preparation to be easy, laid-back, and care-free exactly what Italian cooking brings to my mind. I have visions of a family...
-
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have...
Hand Cream
Featured Stories on ChefTalk.com
- KYHeirloomer
-
- Food Writer
- offline
- Joined 2/2007
- Location: Central Kentucky---where the bluegrass meets the mountains
- Posts: 6,453
- Reviews: 29
- Select All Posts By This User
Contact me off-line and we can discuss the herbal skin cream I make. That should help her.
It's not for me to say that this is the "best", as you requested, but for me (I do much gardening without gloves not to mention dishwashing) I like:
O'Keeffe's "Working Hands" skin therapy. For cracked hands and feet, too.
- durangojo
- Professional Chef
- offline
- Joined 7/2007
- Location: durango, colorado......pescadero, california
- Posts: 1,880
- Select All Posts By This User
paladinfes,
what are you using for your dish/pot/ pan soap in the pit? your dishwasher's hands might be reacting to the soap used for that...also, if you use a flatware presoak, that could be a factor as well. are they red and rashy? when your hands are constantly in water, it's hard whatever you use, but i highly recommend and use CeraVe lotion or cream...great product, easily found and not expensive.....
joey
food is like love...it should be entered into with abandon or not at all Harriet Van Horne
I have had a problem with some of the drying agents I use in the lab and have found that for over the counter Aveeno's Medicated Hand Cream and Gold Bond Ultimate with Shea Butter are the best for dry cracking skin. The Gold Bond is heavy and leaves a non greasy feel to your hands. Also Lansinoe is EXCELLENT for clearing up dry skin but is much more expensive then the other two listed.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
- siduri
- At home cook
- offline
- Joined 8/2006
- Location: Rome, Italy
- Posts: 3,348
- Select All Posts By This User
I have a tendency to cracking around the nails, and of course red and flaking and lightly cracking skin on the top of the hand, but the cracking is extremely paniful,.
I've looked far and wide for a solution. It makes no difference what detergent i use, even those for sensitive skin, and i'm in my own kitchen. I mostly use a dishwasher, but if i visit my kids and wash dishes there or our washer breaks, i have to wash by hand. Inevitably i get terrible skin on my hands, and they're already always pretty bad anyway.
the ONLY thing that has worked is lanolin. I don;t mean some concoction containing lanolin. I mean PURE LANOLIN. It's thick and sticky and sticks to the hands. It reduces even teh cracking, which I usually have to treat with cortisone otherwise. The dermatologists have given me various things but nothing has ever worked like lanolin.
Alternatively there is a "cracked skin" cream, the name of which escapes me.
- chefedb
-
- Retired Chef
- offline
- Joined 4/2010
- Location: West Palm Beach/ Florida
- Posts: 4,644
- Select All Posts By This User
I used to cut a lot of meat both up North and down here. People used to comment on my hands although nicks were there from the knife they were always soft and never cracked under the harshest conditions, I belive it was the meat fat that was constantly on my hands. It worked for me ,Try it..
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...
- siduri
- At home cook
- offline
- Joined 8/2006
- Location: Rome, Italy
- Posts: 3,348
- Select All Posts By This User
Well, in a sense, chefedb, lanolin is meat fat - that is, animal fat, since it's the fat on the wool of sheep. I read once that they discovered the value of it because the hands of women who spun wool were very soft. The advantage over all other hand creams is that it actually sticks to the skin and even if your hands get wet it stays stuck if you don;t wash it off with hot water and soap. Maybe being animal fat, intended for animal skin, which is not much different from our own, makes it particularly suited.
the crack cream is made by Flexitol. They also make a foot cream that has horrible pictures of cracked heels on the package - really gross - but it really works. But you can't touch your eyes if you put it on your hands. The active ingredient is urea, and i don;t even want to ask what it is, but apparently it can hurt your eyes.
Both of them will improve the deep cracks that i get on my fingers, at the corners of the nails, which are extremely painful.
A while back someone turned me on to this stuff called "No Crack." You can find it at the Vermont Country Store website. It comes in scented and non scented day use forms. I swear by it. Every winter my hands are so chapped and dry they literally hurt. I also might add that I use it on my poor feet and glob it on after a shower, then put on a pair of socks before bed. In the morning all the dry rough and calloused skin feels smooth and great again. I highly recommend this product.
- Hand Cream
Recent Discussions
- › What thickening agent is used for lobster salad and such 1 hour, 20 minutes ago
- › What did you have for dinner? 2 hours, 53 minutes ago
- › lack of motivation 3 hours, 11 minutes ago
- › Sugarwork advice needed please 3 hours, 29 minutes ago
- › St. Phllips College Culinary School San Antonio TX 4 hours, 26 minutes ago
- › Guessing game 4 hours, 40 minutes ago
- › What are your most challenging issues in your kitchen? 4 hours, 42 minutes ago
- › Why does homemade gelato taste different from store bought? 5 hours, 42 minutes ago
- › Side dishes ?? 5 hours, 43 minutes ago
- › Laid Off, Older, Divorced with Kids looking for a career change! 6 hours, 25 minutes ago
Recent Reviews
- › The Fundamental Techniques of Classic Italian Cuisine by Jim
- › The Tea Enthusiast's Handbook: A Guide to the World's... by Pete
- › Wings: 50 High-Flying Recipes for America's Favorite Snack by JustPJ
- › Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates by Cami
- › Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating by Bill Methatswho
- › Simple French Desserts by ColleenS
- › From a Southern Oven: The Savories, The Sweets by heath67013
- › Back of the House: The Secret Life of a Restaurant by Pete
- › Come In, We're Closed: An Invitation to Staff Meals at the... by Jim
- › Smith's 50281 Adjustable Edge Pro Electric Knife Sharpener by JimA
New Articles
- › Tips for Americans on Eating Out in France by ColleenS
- › Gramercy Tavern by Jim
- › Teri-Spam Musubi (moo-sue-bee) by kaneohegirlinaz
- › Decorating with Edible Paper by Terricakelady
- › Fast Food Chinese by Jim
- › The 5 Facets of a Good Restaurant by Jim
- › How to, What To, When To Sear by Jim
- › Going Electronic in the Kitchen by Nicko
- › Pumpkin Pie Ice Cream by Jim
- › Time For Another Road Trip, California Here... by kaneohegirlinaz
About ChefTalk.com | Join the Community | Advertise
© 2013 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map







