What Not to Put Down the Garbage Disposal (And How to Flush It Right)
Alright, before I head out, let’s talk about this thing — your garbage disposal.
Because every time I clear a kitchen clog around Kingwood, Atascocita, or Humble, the same question comes up:
“So what can I actually put down there?”
The truth is, it’s not about the disposal itself — it’s about the 15–20 feet of 2-inch pipe that runs from your sink before it even hits the 3-inch main drain. That’s a long, flat line. And in older homes with cast iron or ABS, the inside gets rough and catches stuff.
Even in newer homes with PVC, grease and soap film start sticking and building up. So here’s the short version: it’s not what the blades can handle, it’s what the pipe can carry all the way out.
🚫 Stuff That Should Never Go Down the Disposal
Grease, oil, and fat
These are the biggest offenders. They go down hot, cool off halfway through the line, and harden like candle wax. That’s 90% of what I clean out.
Rice, pasta, potatoes, bread, or oatmeal
These swell up and turn into glue inside the pipe. It might “go down,” but it’s not going anywhere.
Stringy stuff — celery, onion skins, corn husks
They wrap around the blades like fishing line. The disposal hums, then jams.
Coffee grounds
They clump up like wet sand and settle in the trap arm. I see this one a lot.
Eggshells, bones, pits, or seeds
Too hard, too gritty, and they dull the impeller. Plus, the powdery grit mixes with grease and makes concrete inside your pipe.
Basically: if it wouldn’t rinse off your plate with your hand, it doesn’t belong in the disposal.
How to Flush It (The Right Way)
Most people use the disposal for five seconds and shut the water off — and that’s exactly how clogs form halfway down the pipe.
Here’s how to keep it clear:
Every time you use it:
Run cold water full blast before, during, and for at least 10–15 seconds after you’re done. Cold water keeps grease solid so the blades chop it instead of smearing it along the pipe.
Once a week — the “mini flush”:
Fill the sink halfway with cold water.
Add a little dish soap.
Pull the stopper, flip on the disposal, and let that rush of water clean out the full run of pipe.
It’s simple, but it keeps that long line clear all the way to the 3-inch main.
Once a month — the “deep clean”:
Drop in a handful of ice cubes and a spoonful of coarse salt.
Run cold water and turn on the disposal for 20 seconds.
Finish with a small piece of lemon peel if you want to freshen it up (small — not half a lemon).
Optional odor rinse:
Pour in ½ cup of baking soda, then 1 cup of vinegar.
Let it fizz for 5 minutes, then rinse with cold water.
Keeps the trap clean and neutralizes any smell.
Real Talk from your Local Kingwood Plumber
Kingwood kitchens all share one thing — those long 15–20 foot drain runs. It’s not that your disposal can’t handle food; it’s that your pipe can’t carry it that far.
So treat it like a helper, not a trash can. A little cold water, a quick flush once a week, and you’ll never have to call us back for the same clog again. And if you do? Hey, we’ll get you taken care of — but now you’ll know exactly why it happened.
