Good Living: Hitting refresh

Our kitchens have been working overtime. After months of creating more home-cooked meals (than ever) and the marathon of food preparation that is the holidays, it’s time to wipe the slate clean. Give your family’s hub this expert detailing twice a year to get it looking, smelling and running like new.

TACKLE THE REFRIGERATOR

The dirty truth: Sure, you wipe up spills. But if you haven’t done more than that in six months or so, it’s time to roll up your sleeves. Per a 2019 American Cleaning Institute survey, 41% of us don’t even remember the last time we really sanitized this space. And while it’s satisfying, the goal isn’t just Instagram-worthy organization — this is for your health. The standard temp inside a fridge (about 40 degrees) makes it hospitable to germs and fungal mold, says New York University microbiologist Philip Tierno.

The deep clean: Pet hair, dust tumbleweeds and stray green beans can accumulate underneath and behind this appliance, covering the condenser coils that cool its motor and help it run efficiently. So unplug it, or hit the switch for its outlet on your home’s electrical panel, and vacuum them with the brush attachment. They may be located on the front or back, or underneath, depending on your model; you may need to shimmy it away from the wall for access. (It’s not such an ordeal, we promise, and the efficiency and life span payoffs for your fridge are major.) Then turn it back on and take ever ything out — from your freezer, too. Stash keepers in coolers; toss anything expired, and recycle the containers. Slide out any removable shelves and drawers, and soak them in hot, soapy water in the sink (or a tub, if they’re big). Meanwhile, spray the interior and top with a mix of 1 cup each water and distilled white vinegar, plus 1 teaspoon of dish soap. If you see any stuck-on food bits or discoloration, sprinkle on baking soda. Then scrub the whole shebang. Clean My Space founder Melissa Maker uses Scotch-Brite Advanced Scrub Dots non-scratch scrubbers ($4 for two, amazon.com); their unique pointy shape wiggles into tight corners. Run a damp cloth over all surfaces, then dry and replace the shelves and food, wiping bottles as you go.

SCOUR THE STOVE

The dirty truth: Sauce and grease splatters don’t just look messy; they can harbor germs and draw bugs if allowed to set.

The deep clean: Use the right method for your model. Glass stove tops can get scratched, so grab a special sponge, like the pad in Affresh’s cooktop cleaning kit ($9, amazon.com); it has a textured surface that

works vigorously but gently. For gas stove tops and burner grates, borrow Chicago chef Paul Kahan’s recipe: 1 cup white vinegar, 1 tablespoon Castile soap and 2 cups water. “A scouring pad soaked with this stuff makes grates look terrific,” he says. Next, pop off the knobs and the vent-hood screen up top, and let them soak in hot, soapy water. “They collect so much grease and dust,” says Tennessee chef Mee McCormick. “That extra little bit makes a big difference in how clean your kitchen is.” If soap doesn’t cut it, grab your dedicated cleaning toothbrush (every pro’s secret weapon) and get in there with a paste of baking soda and water.

OVERHAUL THE OVEN

The dirty truth: This hardworking holiday appliance needs your attention when it smokes or smells funny while preheating.

The deep clean: Pull out the racks and, depending on their size, either put them in the dishwasher; soak them in the sink in hot water and a few regular dishwasher-detergent tablets for two hours, turning as needed; or stick the racks and tablets in the tub (line it with an old towel first, to avoid scratching the glaze). “The tablets are powerful degreasers, and they’ll cut through cooked-on crud so you don’t have to use elbow grease,” says GoClean Co’s Sarah McAllister. Meanwhile, spray the interior with a solution of 2 cups water and 2 tablespoons dish soap, let stand for 5 minutes, then swipe with a wet pumice stone, says Maker, who assures that the combo of abrasion and degreasing is plenty strong — no toxic cleaner or self-cleaning setting necessary. There are big pumice stones for jobs like this; Maker likes the Pumie Scouring Stick ($10 for three, amazon.com).

Hit the inside of the door with cleaning pro Donna Smallin Kuper’s fave tool: a damp Brillo pad ($2 for 10, walmart.com). Vacuum any crumbs out of the warming drawer, and replace the dr y racks and knobs.

DEGUNK THE DISHWASHER

The dirty truth: Food, grease, water minerals and undissolved detergent can build up on the interior and in the filter at the bottom, knocking its performance.

The deep clean: Unscrew the filter, rinse it with hot water, scrub it with a trusty cleaning toothbrush (just rinse this tool between uses) and screw it back on. Then pop off the spray arm — or arms; your machine may have more than one. Rinse them in warm water, pry out any buildup in the holes with a toothpick, and replace. Wipe the door gasket and exterior with a damp cloth, then insert a deep-cleaning pod, like Cascade dishwasher cleaner ($13, amazon.com), and let it do its thing. These have powerful surfactants that dissolve grimy or smelly residue effortlessly.

CONQUER THE CABINETS

The dirty truth: When the light hits a certain way, drips and fingerprints can appear out of nowhere. Dust bunnies adore any exposed tops, and millwork — like the grooved fronts of Shaker cabinets — is an extra-sticky area.

The deep clean: Unscrew the pulls and knobs, and wash them in hot, soapy water. While they’re off, grab a cleaning toothbrush, suds it up and tackle the door’s nooks and crannies. Then wipe the entire surface with a cloth dampened in hot, soapy water. Follow with a damp cloth, and dry with a microfiber one. If grime persists, spritz on an enzyme cleaner, like Bio-Kleen all-purpose spray ($10, biokleenhome.com), and let it sit for five minutes before wiping it off. When the hardware is dry, replace it. Then empty the drawers and use your vacuum’s brush attachment or a lint roller to nab crumbs. (To hit corners, roll a lint-roller sheet around a butter knife, says Maker.) Wipe down if needed, and refill.

GET COUNTERS GLEAMING

The dirty truth: We’re guessing you don’t detail the caulk line where the countertop and backsplash meet very often — or always excavate under the toaster, mixer and coffee maker, for that matter.

The deep clean: For glorious grout, apply a paste of 1/4 cup hydrogen peroxide and 1/2 cup baking soda, then scrub gently and wipe well. Countertops require a little recon: Although some of us wield a multipurpose cleaner with abandon, the wrong formula can damage or discolor some materials. A spray bottle filled with hot water and a squirt of dish soap is a universally safe bet. When you want to disinfect, check a formula’s label first to ensure it’s OK for your surface. Most multipurpose sprays are fine for laminate, quartz and soapstone. Other wise, a mix of one part isopropyl alcohol to three parts water works great on concrete and granite, and half a lemon and salt work wonders for wood. Marble calls for a specialized product, such as Miracle Sealants tile and stone cleaner ($9, homedepot.com).

POLISH POTS AND PANS

The dirty truth: Daily washing doesn’t nix tarnish or blackened, cooked-on food.

The deep clean: Let the material be your guide. For copper, Chicago chef Bill Kim mixes a paste of equal parts lemon juice and salt; it dissolves tarnish almost instantly. For stainless steel, Planta chef David Lee lets heat do the work: Fill a pot with water and a squirt of dish soap, boil for five to 10 minutes to get rid of scorch marks and hard-water stains, then wash as usual. Phoenix chef Christopher Gross uses a similar strategy for any burned pot: “Fill it with water and a teaspoon of baking soda, and simmer for a half-hour.” It works like magic. When a baking sheet has seen better days, take a cue from chef Sharone Hakman: Let it sit in equal parts baking soda and hydrogen peroxide for four hours. It’ll shine like new.