Chefs Know Best: Kitchen Clean-up Tips

"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

Michel Nischan of Westport, CT's the Dressing Room rubs dishes with lemons at home.

Chore Boy scrubs keep stainless steel shiny, says sous chef Howard Kalachnikoff of New York City's Gramercy Tavern.

Howard Kalachnikoff of New York City's Gramercy Tavern uses Bar Keepers Friend for scouring copper pots.

Chef de cuisine Spencer Minch of New Orleans's Delmonico disinfects cutting boards with vinegar.

A fast OxiClean soak does the job on aprons, says sous chef Brandon Rodgers of San Francisco's Benu.

A window washer's squeegee is the best way to keep stainless steel and marble countertops looking immaculate.