Of course kitchens should be clean all year round. But there is something about the arrival of spring – for those of us in the Southern Hemisphere – which just encourages us to scrub every surface from top to bottom, to clean out the cupboards and finally investigate the bottom drawer of the fridge.
Spring, with its longer, warmer and brighter days, is the perfect opportunity to do all of those tasks you’ve been meaning to for the months of winter. There is just something about the cold, dark days which don’t encourage kneeling on the kitchen floor. But now is the time to tackle those projects. Here are some of our top tips to ensure your kitchen is so clean, you can eat every dropped crumb.
Fridge frenzy. Unpack every single item from your fridge. Check the best before date on each bag of lettuce and bottle of sauce. Be ruthless and throw away everything which has expired. If you think it’s likely you won’t use an ingredient within the next few weeks, toss it in the bin.
Perfect pots. They are usually packed away in the back of cupboards but it is time to bring them out into the light and give them a deep cleaning. Cast iron pots should be scrubbed with coarse salt and a soft sponge. The salt absorbs the oil and lifts away leftover pieces of food while preserving the pan’s seasoning. Rinse the salt from your pots and wipe dry.
Appliance angst. Appliances, like your blender, sandwich press and toaster, should be wiped down after every use. But if you don’t, you may be in for a little more elbow grease. You should consult the manual – if that wasn’t tossed in a previous cleaning frenzy – to find out which cleaning solutions are recommended for each product.
Ominous oven. That one task everyone hates. It’s unfortunate but has to be done. Your best bet is to go in with a mixture of bicarbonate of soda, vinegar and lemon juice which has been made into a paste. Wipe down with a sponge and toothbrush. You’ll be surprised (and terrified) at how much you wipe away.
Drawer declutter. We all have those drawers filled with odds and ends. These include, but are not limited to, every random piece of stationery ever used, every takeout menu, the lids for every plastic dish and your cat’s spare collar. Now is the time to truly decide what you need. Do you really need 17 pens and 12 pairs of scissors? Get rid of the rubbish and wipe down the few items you’ve decided to keep. You’ll be amazed how spacious the drawer is now. Don’t be tempted to refill it.
Once you’ve completed these tasks, you’ll be inspired to clean your entire kitchen. By the end of this spring cleaning marathon, you won’t even need plates for your meals.