How to Clean and Care for an Immersion Blender
Updated: May 12, 2023
These simple tips will teach you how to clean an immersion blender to keep it in top condition for years to come!
Immersion blenders are one of the most versatile kitchen tools. From frothy milkshakes to smooth sauces, this device makes prep work easy. (Plus, it’s one of the few kitchen appliances that will cost you under $50!) Use these tips on how to clean an immersion blender to keep it in top condition.
How to Clean an Immersion Blender Super Quick
There’s an easy way to clean an immersion blender that’s actually kind of fun.
- After blending your recipe (like this creamy soup), fill a tall glass about three-quarters full with warm soapy water.
- Run the blender in the water for 10 to 20 seconds. If needed, empty and refill the glass and repeat. Presto! The immersion blender will be sparkling like new.
- Unplug the blender and dry with a paper or kitchen towel.
If you didn’t have time to clean the blender right away (it happens to the best of us!) and find yourself with stuck-on food, you have two options: Dishwasher or soak.
First, check the manufacturer’s instructions to see if the blender attachment is dishwasher safe. If it is, pop it on the top rack of the dishwasher. If your blender attachment is not dishwasher safe, soak it in warm water and then use the above method to clean it.
Be sure to check the blender body for any extra mess caused by splashes. With the blender unplugged, use a damp cloth to wipe off any food. Never run the blender body under water or submerge it.
What to Clean Occasionally
These hand blenders are a favorite tool of celebrity chefs so it’s no surprise they’ll be getting a lot of use in your home kitchen. About once a month check around the buttons and attachment point on the body of the blender for built-up grime.
Make sure your blender is unplugged and the blender attachment has been removed. Use a cotton swab dipped in soapy water to clean around these hard-to-reach areas.
Storage Tips
Storage is very important to keep a hand blender in like-new condition. Before storing the immersion blender, make sure each piece is completely dry. Moisture during storage can lead to mildew on your blender, which is not ideal for a clean kitchen.
Wrap the cord around the widest part of the blender handle before storing. When it is wrapped too tightly around a narrow surface small cracks can form where the cord bends. Be sure to store your blender in a place that is dust-free and away from excessive heat (like next to the oven) and water.
By following these simple care steps your stick blender will be ready to whip up these 40 recipes for years to come!
Slow-Cooker Butter ChickenI spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. —Shannon Copley, Upper Arlington, Ohio
Pumpkin-Coconut SoupThai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. —Susan Hein, Burlington, Wisconsin
Easy Butternut Squash SoupWhen the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pressure Cooker Nutty Apple ButterBeing a New England native, I love apple-picking season. Grab some apples and peanut butter to make this creamy PB&J riff. Dunk in sliced fruit or graham crackers, or spread it on a sandwich. —Brandie Cranshaw, Rapid City, SD
Apple GravyYou might want to make a double batch of this rich apple gravy. Yep, it's sensational with beef, but you've gotta try it on mashed potatoes, chops and roasted veggies, too. —Kathryn Conrad, Milwaukee, Wisconsin
Parsnip & Celery Root BisqueHere’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds. —Merry Graham, Newhall, California
Creamy Butternut Squash & Sage SoupI recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. —Nithya Kumar, Davis, California
Split Pea Soup with Bacon & CrabMany split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther—add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois
Slow-Cooker Pear ButterThis is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. —Geraldine Saucier, Albuquerque, New Mexico
Creamy Mushroom-Thyme SoupI pick the mushrooms for this soup in the beautiful forests of the Pacific Northwest. There is nothing like harvesting fresh ingredients all by yourself, surrounded by nature. It's a spiritual thing! —Kristy Arnett, Stevenson, Washington
Slow-Cooker Butternut Squash SoupMuch of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
Red-Eye Barbecue SauceI made this recipe for an assignment in culinary school—my first time making barbecue sauce. I have to say, it was the best barbecue sauce I had in a long time! The hint of coffee livens up the sweet barbecue sauce perfectly. —Evan Haut, Canton, Ohio
Moroccan Cauliflower and Almond SoupThis soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
Spiced Sweet Potato SoupThis Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. —Lisa Speer, Palm Beach, Florida
Summer Squash & White Bean SoupI love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. —Sara Hornbeck, Knoxville, Tennessee
Roasted Autumn Vegetable SoupRoasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
Mushroom & Broccoli SoupOne of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. —Maria Davis, Flower Mound, Texas
Originally Published: September 18, 2018
