I needed a whipped cream dispenser so I recently bought an iSi Profi Whip through an affiliate link on a Serious Eats article. One of the supposed benefits of its design, as mentioned by the article, is that the piston is removable to facilitate deep cleaning. However, one problem I noticed is that the piston's ability to detach seems to actually make it harder to maintain between uses* because it rotates with the nozzle, making it impossible to unscrew. How are people keeping their dispenser tips clean? The idea of storing a long nozzle full of whipped cream exposed to open air in the fridge for several days in a row just doesn't sit well with me. --- \ By "between uses" I mean dispensing part of the canister, then storing it in the fridge for some time before using it again.* submitted by /u/Levvine