Chefs Know Best: Kitchen Clean-up Tips
Kitchen Tips: Cleaning Up
"I use steaming-hot water and a small amount of soap, so there won't be any residue. I move the mop in a figure-eight motion as I sweep myself into an exit in order to get every corner. The finishing touch is a water-only mop to make sure there's no soap left." —Executive Sous Chef Stephen Lyons, The Inn at Little Washington, Washington, VA
Use Lemons to Clean Dishes
Michel Nischan of Westport, CT's the Dressing Room rubs dishes with lemons at home.
Use Chore Boy Scrubs to Clean Stainless Steel
Chore Boy scrubs keep stainless steel shiny, says sous chef Howard Kalachnikoff of New York City's Gramercy Tavern.
Use Bar Keepers Friend to Clean Copper Pots
Howard Kalachnikoff of New York City's Gramercy Tavern uses Bar Keepers Friend for scouring copper pots.
Use Vinegar to Clean Cutting Boards
Chef de cuisine Spencer Minch of New Orleans's Delmonico disinfects cutting boards with vinegar.
Use OxiClean to Clean Aprons
A fast OxiClean soak does the job on aprons, says sous chef Brandon Rodgers of San Francisco's Benu.
Use a Squeegee to Clean Counters
A window washer's squeegee is the best way to keep stainless steel and marble countertops looking immaculate.