Stone:
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Stone is one of the most durable materials on earth. Most of it has been here for thousands--even millions--of years. But durable is one thing; clean and scratch-free is another. Even tough stone can be scratched by everyday grit and damaged by some of the most common household substances, including that old cleaning friend, vinegar. Take care of your stone, and it will surely outlast you.
Sweep or dust stone often to remove sand and dirt from flat surfaces, where particles can be ground down by shoe soles, furniture, or pots and pans. The grit can scratch the stone. Dust using either a vacuum cleaner or dry dust mop (for floors) or a clean, dry rag (countertops and tables). Wipe up spills immediately to avoid staining.
To clean a stone countertop, first by using only warm water. Wipe it off with a soft cloth or sponge. Let caked-on food soak a bit before wiping. You should be able to remove spills, crumbs, sauces, and other substances this way. If not, add a little dishwashing liquid to the water. Rinse well with clean water, because leftover soap can leave a film or cause streaking. Avoid stronger cleaning products, such as tub and tile cleaners and scouring powders. These can stain or scratch your stone. Never use vinegar, lemon juice, or other acidic cleaners on marble, travertine, or limestone. The acid will eat away at the calcium in the stone.
To remove stains, keep it simple and be patient. Most stone stains are solid residue jammed in between creystals of the stone after the liquid that carried it has The trick is to put the solid back into solution so it can be removed. First, determine whether your stain is water-based (for example, from spilled grape juice) or oil-based (salad dressing).
As with ovens, there's a very practical and important reason to keep your stove clean: It reduces the risk of the fire from oil, grease, and other food spills. The trick is to stay on top of the food spills and splatters--not let them build up and harden into something that will make your groan with cleaning dread.
Wipe off your stove after you cook, every time. That may sound like sometimes only The Odd Couple's Felix Unger would do, but those few minutes of prevention will save time in the long run. Use a clean, moist sponge or cloth to remove crumbs and oil. Wipe the control panel. Do it while the oven is still warm, and the job will be even easier. For more stubborn spatters and spills, use a solution of dishwashing liquid and warm water or a 50-50 solution of vinegar and warm water. Never use abrasive scrubbers, such as steel wool.
Periodically give the parts a more extensive cleaning. Wash burner drip plates and othe removable accessories (but not electric burner coils) either by hand in the sink or by running them with your next dishwasher load (if the owner's manual for your stove says they are dishwasher safe). Carefully remove control panel knobs (usually by pulling straight out) and clean around the knobs' places. Wash the knobs in hot, soapy water, rinse, and dry before replacing them.
If your stove doesn't have a sealed cooktop, periodically lift up the cooktop (like lifting the hood of a car) and clean beneath it. This is an important, often overlooked way to cut down on potential cooking fires. Follow the owner's manual instructions for lifting the top without damaging it. Then clean the grease buildup with a sponge and soapy water or a 50-50 solution of vinegar and warm water. Rinse with clean water and sponge.
For electric Stoves, Periodically wipe spilled food from the coils once they have cooled. Remove the coils to make the job easier. Use a damp rag and soapy water or a vinegar solution for more stubborn food.
For gas stoves, periodically remove and clean burner caps (also called burner heads) and grates. Wait until they have cooled. Use a damp rag and soapy water or a vinegar solution for stubborn food. For stuck-on food, put the burner caps (if they are removable), grates and drip plates in a plastic bag with a small bowl of ammonia. Seal it and let it stand overnight. 'The ammonia fumes will loosen the food and grease. Follow up by cleaning with soapy water, rinsing with fresh water, and air-drying.
If the burner caps aren't removable and get clogged with food, clear them with a sewing needle. If the flame pattern remains jumpy, let the cap cool and clean again with the needle. Repeat until the flame pattern is consistent.
For ceramic or glass cooktops, clean often but with great care. These can be the easiest stovetops to keep clean, but they are also quite sensitive. Never use anything abrasive, including plastic brushes or scrubbing pads, unless recommended by the manufacturer. Don't use harsh cleaning chemicals. Wipe with water or soapy water. Use a ceramic polish, such as Cerama Bryte, available at appliance stores and home improvement centers. Typically, a drop or two will do. Spread it over the top and then polish dry with a dry cloth or paper towel.For the tough, cooked-on, yellow-brown deposits that build up on porcelain enamel stovetops, try these tips:
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Stone is one of the most durable materials on earth. Most of it has been here for thousands--even millions--of years. But durable is one thing; clean and scratch-free is another. Even tough stone can be scratched by everyday grit and damaged by some of the most common household substances, including that old cleaning friend, vinegar. Take care of your stone, and it will surely outlast you.
Sweep or dust stone often to remove sand and dirt from flat surfaces, where particles can be ground down by shoe soles, furniture, or pots and pans. The grit can scratch the stone. Dust using either a vacuum cleaner or dry dust mop (for floors) or a clean, dry rag (countertops and tables). Wipe up spills immediately to avoid staining.
To clean a stone countertop, first by using only warm water. Wipe it off with a soft cloth or sponge. Let caked-on food soak a bit before wiping. You should be able to remove spills, crumbs, sauces, and other substances this way. If not, add a little dishwashing liquid to the water. Rinse well with clean water, because leftover soap can leave a film or cause streaking. Avoid stronger cleaning products, such as tub and tile cleaners and scouring powders. These can stain or scratch your stone. Never use vinegar, lemon juice, or other acidic cleaners on marble, travertine, or limestone. The acid will eat away at the calcium in the stone.
To remove stains, keep it simple and be patient. Most stone stains are solid residue jammed in between creystals of the stone after the liquid that carried it has The trick is to put the solid back into solution so it can be removed. First, determine whether your stain is water-based (for example, from spilled grape juice) or oil-based (salad dressing).
- If it is water-based, pour hot water (from the tap, not the teakettle) onto the stain and let it stand for a few minutes. Wipe away the excess water. Stack 1/4 inch of paper towels on stain and saturate with hot water. Cover with a piece of plastic and a flat, heavy weight, such as cast-iron skillet. Let stand for about 10 hours. (Do it overnight and you won't have to worry about anyone's moving it.) Next, throw away the paper towels, and the stain should go with them.
- If the stain is oil-based, follow the same procedure, only instead of water, use acetone (but don't heat). After the 10 hours is up, throw away the paper towels and wash the stain. In both cases, let the spot dry and then observe. If some of the stain is still present, repeat with hot water or more acetone.
Sweep patio stone regularly to remove leaves and sticks, which can stain and hold mold-growing moisture. Once a year, give your patio stone a more thorough cleaning using a solution of 1 gallon of warm water and 1 cup of trisodium phosphate (TSP), a relatively mild cleaner available at hardware stores. Use a stiff-bristle brush ( a long-handled one will be easier on your back and knees) to scrub the patio. Rinse th e stones with a garden hose. TSP runoff won't harm surrounding foliage. Use the TSP solution to spot-remove grill grease, tannins, and other stains from stone.
See also Countertops and Patios
Stoves
---------------------------------------------------------------------------------------------------------------------------- See also Countertops and Patios
Stoves
As with ovens, there's a very practical and important reason to keep your stove clean: It reduces the risk of the fire from oil, grease, and other food spills. The trick is to stay on top of the food spills and splatters--not let them build up and harden into something that will make your groan with cleaning dread.
Wipe off your stove after you cook, every time. That may sound like sometimes only The Odd Couple's Felix Unger would do, but those few minutes of prevention will save time in the long run. Use a clean, moist sponge or cloth to remove crumbs and oil. Wipe the control panel. Do it while the oven is still warm, and the job will be even easier. For more stubborn spatters and spills, use a solution of dishwashing liquid and warm water or a 50-50 solution of vinegar and warm water. Never use abrasive scrubbers, such as steel wool.
Periodically give the parts a more extensive cleaning. Wash burner drip plates and othe removable accessories (but not electric burner coils) either by hand in the sink or by running them with your next dishwasher load (if the owner's manual for your stove says they are dishwasher safe). Carefully remove control panel knobs (usually by pulling straight out) and clean around the knobs' places. Wash the knobs in hot, soapy water, rinse, and dry before replacing them.
If your stove doesn't have a sealed cooktop, periodically lift up the cooktop (like lifting the hood of a car) and clean beneath it. This is an important, often overlooked way to cut down on potential cooking fires. Follow the owner's manual instructions for lifting the top without damaging it. Then clean the grease buildup with a sponge and soapy water or a 50-50 solution of vinegar and warm water. Rinse with clean water and sponge.
For electric Stoves, Periodically wipe spilled food from the coils once they have cooled. Remove the coils to make the job easier. Use a damp rag and soapy water or a vinegar solution for more stubborn food.
For gas stoves, periodically remove and clean burner caps (also called burner heads) and grates. Wait until they have cooled. Use a damp rag and soapy water or a vinegar solution for stubborn food. For stuck-on food, put the burner caps (if they are removable), grates and drip plates in a plastic bag with a small bowl of ammonia. Seal it and let it stand overnight. 'The ammonia fumes will loosen the food and grease. Follow up by cleaning with soapy water, rinsing with fresh water, and air-drying.
If the burner caps aren't removable and get clogged with food, clear them with a sewing needle. If the flame pattern remains jumpy, let the cap cool and clean again with the needle. Repeat until the flame pattern is consistent.
For ceramic or glass cooktops, clean often but with great care. These can be the easiest stovetops to keep clean, but they are also quite sensitive. Never use anything abrasive, including plastic brushes or scrubbing pads, unless recommended by the manufacturer. Don't use harsh cleaning chemicals. Wipe with water or soapy water. Use a ceramic polish, such as Cerama Bryte, available at appliance stores and home improvement centers. Typically, a drop or two will do. Spread it over the top and then polish dry with a dry cloth or paper towel.For the tough, cooked-on, yellow-brown deposits that build up on porcelain enamel stovetops, try these tips:
- Moisten a paper towel, add a squirt of dishwashing liquid, and squeeze the towel to distribute the detergent. Lay the towel over the deposit and leave it for 10 minutes. 'Then gently remove the softened gunk with your fingernail or a nylon scrubber (nothing more abrasive) , being careful not the scratch the surface. If needed, follow up with a squirt of a degreaser, such as Formula 409, or an orange oil cleaner, such as Right Stuff Citrus Cleaner.
- Attack the deposit with a special cleaner designed specifically for stovetops, such as CookTop Magic or Cerama Bryte.
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