I have all these containers that are stained red from pasta. The stains are almost impossible to get off too. How can they be prevented and removed too?
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I’m not sure if it has so much to do with acidity as it does the fats in the sauce, the type of plastic, age of the container, and microwaving foods in those containers.
I think the fats act like a solution for the lycopene in tomatoes, kind of like vinegar or alcohol in water. Then, I imagine there’s a penetrative action where the plastic is damaged with small knicks and dents, and when microwaves are acting on the oils and maybe allowing some to “transpire” into the plastic.
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