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Keeping your kitchen spotless doesn't have to take hours. In this video, you'll discover 13 simple kitchen cleaning tips and techniques that make everyday cleaning faster, easier, and far more effective. From removing stubborn grease and food stains to keeping your countertops, sink, stovetop, and appliances looking like new, these practical cleaning methods can help you save both time and effort.
Whether you're tackling a deep clean or just maintaining a fresh kitchen every day, these easy-to-follow tips use common household items and proven techniques that really work.
In this video you'll learn:
Easy ways to remove grease and grime
Time-saving kitchen cleaning hacks
How to keep your sink and countertops sparkling
Tips for cleaning kitchen appliances
Simple techniques for a cleaner, fresher kitchen
If you enjoy practical home cleaning tips, remember to Like, Subscribe, and turn on notifications so you never miss our latest videos.
#KitchenCleaning #CleaningTips #CleaningHacks #HomeCleaning #KitchenHacks #HouseCleaning #DeepCleaning #EasyCleaning #HouseholdTips #CleanHome
Keeping your kitchen spotless doesn't have to take hours. In this video, you'll discover 13 simple kitchen cleaning tips and techniques that make everyday cleaning faster, easier, and far more effective. From removing stubborn grease and food stains to keeping your countertops, sink, stovetop, and appliances looking like new, these practical cleaning methods can help you save both time and effort.
Whether you're tackling a deep clean or just maintaining a fresh kitchen every day, these easy-to-follow tips use common household items and proven techniques that really work.
In this video you'll learn:
Easy ways to remove grease and grime
Time-saving kitchen cleaning hacks
How to keep your sink and countertops sparkling
Tips for cleaning kitchen appliances
Simple techniques for a cleaner, fresher kitchen
If you enjoy practical home cleaning tips, remember to Like, Subscribe, and turn on notifications so you never miss our latest videos.
#KitchenCleaning #CleaningTips #CleaningHacks #HomeCleaning #KitchenHacks #HouseCleaning #DeepCleaning #EasyCleaning #HouseholdTips #CleanHome
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LifestyleTranscript
00:00We all work carefully in the kitchen, and still, no matter how careful we are, a mistake gets made now
00:06and then.
00:07The rice burns fast to the bottom of the pot, the good iron pan builds up a crust, the copper
00:13goes dull,
00:14the strainer clogs, and a thing we love gets harder and harder to clean until we half-dread using it.
00:21But here is the truth I want to give you today.
00:25Near every one of these troubles has a plain old easy answer.
00:29A way to clean the thing with hardly any scrubbing at all, if you know the right way for that
00:35particular pot or tool.
00:37For a burnt pot wants one thing, an iron another, and copper another still.
00:43And once you know which is which, none of it is the hard work you think.
00:48So let me take you through your kitchen, pot by pot and tool by tool, and give you the easy
00:54way for each.
00:55Here is the thing to understand that runs through the whole of it.
00:59For it is the secret to cleaning without the scrubbing.
01:02The hard way, the way that wears out your arm, is to attack a stuck-on mess with force, scrubbing
01:10at it dry.
01:11The easy way, every time, is to first loosen the mess with heat or a soak or the right stuff
01:18for that kind of dirt.
01:19And let that loosening do the hard part, so that when you wash it, it wipes away with almost no
01:25effort.
01:27Loosen first, wash after.
01:29That is the whole of it.
01:31And every tip today is only that same wisdom turned to a different pot.
01:36Now, let me take you through them.
01:38Quick word before we go further.
01:40My name is Esther Yoder, and the old household ways handed down to me, the kind I am sharing today,
01:47and a great many more besides, are far more than I could ever fit into one video.
01:52I have gathered the whole of them into a book, and you will find it at EliasYoder.com.
01:59If today's tips serve you, that is where the rest of what my mother and grandmother taught me lives, all
02:05in the one place.
02:06Now, to the kitchen.
02:07My grandmother had a pot or a tool for every task, and kept a lot of them bright for a
02:14lifetime.
02:14And she used to say that a woman who knows her pots never fights them.
02:19That each one tells you what it wants if you have learned to listen.
02:23And that the hard scrubbing folk do is mostly the punishment for not knowing the easy way.
02:28So here's the easy way for each, learned at her side, beginning with the one that grieves us all, the
02:35burnt pot.
02:36It happens in every kitchen.
02:38The rice, or the milk, or the dinner, catches and burns fast to the bottom of the pot, black and
02:45welded on, and your heart sinks, for you know the scrubbing that seems to lie ahead.
02:51But do not scrub.
02:52Here is the easy way.
02:54Set the burnt pot back on the stove, and fill it about half full with water, not to the top,
03:00only half, and let it come to a boil.
03:03As it heats, add a good tablespoon of salt, and a spoon or two of baking soda, and it will
03:09foam up fast, so go easy and do not fill it too full.
03:14Then add a couple of spoons of a plain washing powder or dish soap.
03:18Let that boil on a medium flame a good ten minutes, stirring now and then, and here is the wonder
03:24of it.
03:25The salt and soda and soap work down under the burnt crust, and the boiling and your stirring lift it,
03:32and you will see the black scorch loosen and float up off the bottom all on its own, with no
03:37scrubbing.
03:38Boil it ten or fifteen minutes, then turn off the heat, cover the pot, and leave it an hour.
03:45When you come back, though the water is still warm, the burnt crust has almost entirely let go.
03:51Pour it off, catching the loosened crust in a strainer, so it does not go down your drain, and a
03:57light scrub with a little dish soap takes off the last of it, your pot bright as new, and you
04:02never scrubbed hard once.
04:04The boiling did the work.
04:06Now the cast iron pan, the good heavy tawa or skillet, which builds up stubborn dark spots as you use
04:13it, and a hard crusty deposit along its edges, and which wants cleaning quite differently from any other pot, for
04:21you must never strip its good seasoning.
04:23I have shown you the whole of cast iron before, but here is the quick clean of it.
04:27You set the pan on a low flame, and let it warm gently, and you scatter coarse salt over it,
04:34and then with a scrubber, you rub that salt over the pan, gently mind, a light hand, not the hard
04:41scouring you would give an ordinary pot.
04:43The salt is your scour, and it drinks up the grease, and lifts that crusty deposit along the edges, and
04:51a light rubbing with it cleans the pan without stripping the seasoning.
04:55Add a little more salt if the spots are stubborn, and here is why you do it this way, and
05:01not with soap and hard scrubbing.
05:02Soap and scouring strip the seasoning off, and then you have wasted your time and must season it all over
05:10again, whereas the salt cleans it and leaves the good black surface intact.
05:16Then, just rinse it well with water, and it is clean and ready, slick as a non-stick, with its
05:22seasoning whole.
05:24And the care of that iron pan, which I always repeat because it is the heart of keeping iron, water
05:29is the enemy of iron, so after washing, dry it completely.
05:34On the warm stove, or with a cloth, never put it away damp.
05:38And then, rub a thin coat of any cooking oil over it, wiping off the excess, for that thin oil
05:45coat is what keeps the iron from rusting.
05:47I once put a pan away, washed but not oiled, and it rusted for the lack of that one step,
05:53so do not skip it.
05:55Cleaned with salt, dried at once, and given its wipe of oil, a good iron pan serves you for life
06:02and only gets better,
06:03and these pans are dear to buy, and good for the health besides, so it is worth the small care.
06:09Now the copper and the brass, which go dull and dark over time and want brightening, and here the old
06:16way is the prettiest of all, and wants no special powder at all.
06:20The thing that shines copper and brass is an acid and a little salt together, and you have both in
06:26your kitchen.
06:27Take a cut lemon, dip the cut face in salt, and rub it right over the copper, or make a
06:33paste of salt and vinegar and rub that on with a cloth or a soft sponge.
06:37The acid of the lemon or the vinegar cuts the tarnish, and the salt gives the gentle scour.
06:44And the two together bring the copper up bright and gleaming with hardly any rubbing, inside and out.
06:50Then rinse it well with water.
06:52And here is a particular word for copper.
06:54Do not clean your copper with the ordinary dish soap, for it does not shine it.
06:59Use this salt and acid way which is made for it, and your copper comes up like a mirror.
07:05It works on your steel and iron pans too if you like, but for copper and brass especially there is
07:11nothing better, and it costs you a lemon and a pinch of salt.
07:14Now the tea strainer, that little sieve we use every single day, which clogs up over time with dark tea
07:21deposits caked in its mesh that ordinary washing will not shift.
07:25There are two ways to clean it, and I will give you both.
07:28The first, the gentle way, is to soak it.
07:31Take a tall jug, tall so the strainer sits down in it, and fill it three quarters with boiling hot
07:37water.
07:37And add a good squirt of dish soap, a big spoon of vinegar, and a spoon of baking soda.
07:43For vinegar and baking soda together, loosen the most stubborn deposits.
07:48Drop your strainers down into that solution and forget them a few hours, or overnight.
07:52And in the morning, lift them out and scrub them as usual.
07:56And the tea deposits that were caked in wash away easily.
07:59But if a strainer is very old, and the deposits are down in the tightest gaps, where even the soak
08:05will not reach, here is the second way.
08:08The fire way.
08:09And I give you a plain caution with it.
08:11You hold the strainer over the gas flame, gripping it well away from the flame by its handle with a
08:17cloth or tongs so you do not burn your hand.
08:20And you heat it directly in the flame until the metal glows red, holding it especially over the parts where
08:26the deposits remain.
08:27In a few minutes, the metal glows red hot, and the tea deposits char right off to ash.
08:33Then turn off the flame, let it cool, and wash it as usual, and not a deposit remains.
08:40Now the caution.
08:41This fire way is only for an all-metal strainer, one with no plastic handle to melt, and no soft
08:48solder to come apart.
08:49And you must hold it safe in tongs or a thick cloth well back from the flame and mine the
08:55hot metal, and let it cool before you handle it.
08:58Done with that care, on the right kind of strainer, the fire cleans it perfectly where nothing else will.
09:05And a small tip while we speak of strainers.
09:08A strainer that is narrow at the bottom, rather than round and wide, is easier to clean and far less
09:15likely to tip and spill when you pour your tea through it.
09:18So keep that in mind when you choose one.
09:21Now the ghee pot, or any vessel gone greasy with cooking fat.
09:25Whether the pot you cooked it in, or the tin you store it in, both clean the same easy way.
09:31If the fat has actually burnt in the pot, treat it like the burnt pot before, the boiling method.
09:37But if it is only greasy, it is the simplest thing.
09:41Pour in boiling hot water, add a good squirt of dish soap, cover it, and leave it 10 or 15
09:48minutes.
09:49The hot water and soap cut and loosen all that grease while it sits, and then a normal scrub takes
09:55it clean with hardly any effort.
09:57Not a bit of greasiness left.
09:59And the tin you keep your fat in, clean it the same way each time it empties.
10:04For a fat tin wants cleaning now and then, or the old fat goes rancid in it.
10:09Now here is one for those of you who keep the steel bottles and the thermos flasks.
10:14The insulated bottles that hold your drink hot or cold.
10:17When one sits shut and unused a good while, it goes musty inside.
10:22A stale, shut up smell that gets into whatever you next put in it.
10:26To take that smell out, pour boiling hot water into the bottle.
10:30And add an equal measure of salt and sugar, about a spoon of each to a half cup of hot
10:36water.
10:36And shut it up and leave it half an hour.
10:39Then shake it well so the salt and sugar dissolve.
10:42And rinse round the hole inside.
10:44And the water carries the staleness out with it.
10:47Pour it off and set the bottle and its lid both to dry completely.
10:51Fully dry inside.
10:52And then to keep the smell from coming back, drop in one of those little silica gel pouches.
10:58The kind that come packed in with new goods to keep the damp off.
11:02Which you can save up or buy cheap.
11:04For they keep the inside dry and sweet.
11:07And where you have no such pouch, a sheet of newspaper rolled up and pushed down inside the bottle does
11:13much the same.
11:15Drinking up the damp and the smell.
11:17Dried well and kept with a silica pouch or a roll of paper, a bottle can sit shut a whole
11:23year and come out sweet.
11:25And last, the chopping board.
11:27Which we use for everything and which loses its shine and more important, wants keeping truly clean.
11:32For it is where all our food is cut.
11:35Here is the old way.
11:36And it cleans and freshens both.
11:38Scatter salt and baking soda over the board.
11:41And then take a cut half a lemon and squeeze it over.
11:44And rub the board all over with that lemon.
11:47The salt gives the friction to scour.
11:49And the lemon and the soda together lift the stains and the odors and freshen the wood.
11:55Rub every corner and both sides of the board well.
11:58Then rinse it with plain water.
12:00Which is enough.
12:01Though you may go over it with a little dish soap on a sponge if you like.
12:05And your board comes up clean and bright and sweet smelling.
12:09And fit to cut your food on again.
12:11And a plain word of safety I give with all of this.
12:14Keep your vinegar and your acids well away from bleach.
12:17And never use the one after the other on the same thing.
12:21For bleach and acid together make a poison gas.
12:24Keep to the salt and the soda and the vinegar and the lemon I have given you.
12:28All safe together.
12:29And you never need worry.
12:31Now think a moment about why we throw out a good pot gone burnt.
12:35Or a dulled copper or a rusted pan and buy new.
12:38Or fill a cupboard with a special cleaner for each.
12:41When a little salt and soda and vinegar and lemon and hot water clean the whole kitchen.
12:46It is worse than a plot.
12:48For no one had to arrange it.
12:49There is a great fortune in selling a special powder for the copper.
12:53And another for the steel.
12:55And a new pot when the old one burns.
12:58And none at all in teaching you that boiling water lifts a burnt crust.
13:02Salt cleans your iron.
13:04And a salted lemon shines your copper.
13:07All for pennies.
13:08So the old knowing.
13:10The right easy way for each pot and tool.
13:13Just stopped being handed down.
13:15Because no one profits by the telling.
13:18My grandmother kept every vessel in her kitchen bright for a lifetime.
13:23From a handful of plain things.
13:26And somewhere between her day and ours.
13:28We were taught that each pot wants its own bottle.
13:32And a great deal of scrubbing.
13:34The mending of it is a few plain things.
13:37And the knowing of which for which.
13:40You boil out your burnt pot.
13:43You clean your iron with salt and keep it oiled.
13:46You shine your copper with a salted lemon.
13:49You soak or fire clean your strainer.
13:52You loosen your greasy pots with hot water and soap.
13:56You freshen your bottles with salt and sugar and a silica pouch.
14:00And you scour your board with salt, soda and lemon.
14:05And your whole kitchen stays bright and clean and sweet for the cost of almost nothing.
14:11And hardly any scrubbing at all.
14:14That is how it comes home.
14:16One loosened pot.
14:18One shined vessel at a time.
14:20The keeping of your own kitchen back in your own hands.
14:25So here is what I would ask of you.
14:28This week take the one pot or tool that troubles you most.
14:32The burnt one or the dull copper or the clogged strainer.
14:36And clean it the easy old way I showed you.
14:40And then come back and tell me in the comments how it came up.
14:44And how little scrubbing it took.
14:46For I do love to hear a dreaded chore made easy.
14:49And tell me too while you are there your county and the age of your house.
14:55For the old houses have the good old copper and iron worth keeping.
14:59And the hard water that dulls and crusts things worst.
15:03And I learn from every one of you how it goes where you live.
15:07And if your own mother or grandmother had a way with a particular pot that I have not named here.
15:14Tell me that most of all.
15:16For that is how this goes.
15:17We share what we were given.
15:19I read every comment.
15:22And I learn from you the way the old women learned from one another across the fence line.
15:27One kitchen and one season at a time.
15:30Next time I will show you how to care for and keep all your good kitchen vessels.
15:36So they last a lifetime.
15:38The seasoning and the storing.
15:40And the small daily tending that means they never get into the state we started with today.
15:46There is a right and an old way to keep the good things of a kitchen.
15:50That runs on care and knowing rather than on buying again and again.
15:55But this week you start with the one troublesome pot.
15:59You boil out the burnt one.
16:01Or salt clean your iron.
16:03Or shine your copper with a lemon.
16:05Whichever grieves you most.
16:07And you see how the loosening does the work.
16:10And the scrubbing near vanishes.
16:12And you will understand, as my grandmother did in her own bright kitchen.
16:17That a woman who knows her pots never fights them.
16:20That each one wants its own easy way.
16:23And that near every dreaded scrubbing was only ever the punishment for not knowing the plain old trick.
16:30The kitchen kept the plain old way.
16:33Is the one that remembers how the old women kept every pot and tool bright for a lifetime.
16:39With salt and soda and a lemon and a little knowing.
16:43And that is a thing we are only just starting to remember.
16:46And that has been packed to be with frosting in the near and a bit.
16:46To be continued.
16:46To be continued.
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