Cleaning is not the same as disinfecting. Know which task you need

Kitchen surfaces sit closer together than almost anywhere else in a home: a stone worktop, a sealed timber block, a coated appliance panel, and a food-preparation area can all be within arm's reach. A mixture that suits one of them can mark the next, and overspray travels further than most people expect. Work one surface at a time and identify each before you start rather than treating the room as a single job.

Before you start in this category

Food-contact areas come last

Anything that touches food needs rinsing and drying to the product's own directions, and oil polishes have no place there. Where a surface will hold food directly, prefer plain water or a cleaner labelled for food areas.

Grease is a soap problem, not an acid problem

Cooking grease responds to a small amount of dish soap and warm water on a washable finish. Vinegar is not a degreaser, and reaching for acid on baked-on residue tends to add risk without shifting the soil.

Appliance panels follow the manual

Coated, colour-matched, and fingerprint-resistant finishes are not bare metal. The appliance manual governs whether a mild acidic cleaner is permitted at all, and it usually also states how to keep liquid out of seams and controls.

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Medium Recipes

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