We have to think about kitchen cleaning in two different phases: Routine or daily cleaning and deep cleaning, to be done every other week or so; this includes inside refrigerator, emptying cabinets and pantry, thoroughly cleaning inside.
First, let’s make a list of kitchen cleaning tools needed:
Develop a to-do list according to your own needs, goals, and objectives, and keep it in the kitchen as a guide to complete cleaning. Here my to-do list:
- Counter tops, wiped cleaned
- Range hood, sprayed cleaned and wiped dry
- Microwave, cleaned inside and out
- Stove top, scrubbed and shined
- Oven, scrubbed and wiped
- Sink and fixtures, disinfected and shined
- Small appliances, wiped clean with degreaser
- Windows and window sills, wiped and dusted
- Cobwebs removed
- All surfaces dusted
- Glass doors cleaned
- Door and frames spot cleaned
- Air vents, wiped
- Knickknacks cleaned
- Floors and baseboards, wiped and cleaned
Let’s make kitchen-cleaning easy, and use gloves to protect your hands:
- Remove all clutter from counter tops, dispose-off unwanted items and wipe clean and store the rest
- Warm oven slightly, and spread inside surface with a mixture of vinegar and water using a sponge to loosen-up dirt, let vinegar mixture sit awhile and wipe-clean with wet sponge. Tough dirt can be removed with metal spatula, or scrubbed-off with brillo pad, or if persistent, use oven cleaner such as Easy-Off, following product instructions
- Clean smooth surface stove top using soft scrub, Ajax powder, or other cleaning product to remove tough grime, following product instructions
- If you have drip-pan stove, use same method as above for entire surface, and let drip-pans soak along with knobs, in a mixture of white vinegar and water, to ease grease.
- Clean nobs with all-purpose degreaser, using soft scrub for drip-pans. After cleaning, drip-pans should be covered with heavy aluminum foil, to catch spills and prevent dirt buildup
- Wipe countertops and cabinets with antibacterial kitchen cleaner and wipe dry with clean rag.
- Wooden cabinets should be cleaned with wood soap, such as Murphy Oil Soap; I often use a mixture of vinegar and olive oil, spread it over surface with a rag, wipe dry with clean towel, and it works beautifully.
- Clean refrigerator doors using kitchen disinfectant. For stainless-steel finish appliances follow manufactures instructions.
- I clean inside refrigerator every three to four weeks, (emptying content and checking expiration dates) using a mixture of warm water and Arm & Hammer baking soda to get rid of smells; if deeper cleaning is needed, regular dishwashing liquid diluted in warm water, can be effectively used. Dry with clean towel, leaving an open fresh box of baking powder to absorb smells
- Clean all appliances’ face (refrigerator, microwave, dishwasher, oven, stove). Using appropriate surface cleaner/disinfectant/degreaser. I like to shine stainless-steel surfaces with Windex
- Clean inside microwave using a half water half vinegar solution. Use glass cleaner for door. Most degreasers tend to smear glass surface, finish with glass cleaner
- Wipe clean all items on counters: toaster, utensil basket, blender, etc. (I use different degreasers depending on stain)
- Clean sink with soft scrub and pour half a cup of Clorox or a cup of baking soda to freshen sink
- Clean cabinet doors using degreaser for painted cabinets and Murphy wood cleaner soap for wooden cabinets. Every three months or so, I clean inside cabinets, dusting its contents and checking expiration dates
- Empty trash and clean container with a little Clorox or other strong disinfectant
- Clean floors with your preferred floor cleaner. I have travertine floors and use Mop and glo
- Clean dish sponge placing wet sponge in microwave for 2:00 minutes to kill bacteria; replace sponge frequently.
By keeping drawers and closets organized regularly, I am able to keep track of what I have, what I need, and what I can pass on to someone who can use it.
I recommend keeping counters clear, only you decide what you need in-hand. Here is a list of what I keep on the counters and the reason why:
- A set of four canisters. With items needed through the day
- A set of well sharpened knives. Needed throughout the day
- Utensil canister. With items needed through the day
- Napkin tray. Needed throughout the day
- Bowl of fruit. If we don’t see the fruits they go to waste
I welcome your comments, ideas, suggestions and questions, lets make a hobby out of cleaning. Have fun.
