7 Solutions to Conquer Tricky Cleaning Challenges

Graters coated with the sticky residue from soft cheeses can be a chore to clean. Here’s an easy way to handle this task.
1. Rub a hard, stale crust of bread (such as the end of a baguette) over the dirty grater to remove most of the mess.
2. Scrub the grater in hot soapy water to finish the job.

A rasp-style grater is an invaluable tool, but food can get trapped in its holes, making it a challenge to clean. Try using a clean toothbrush to scrub its hard-to-reach nooks and crannies.

Scrub pads do a fine job of removing gunk from knife blades but eventually damage the finish. To keep knives shiny, use a wine cork instead. Angling the blade toward the cutting board, simply rub the cork over the knife to remove food residue, then wash the knife in hot, soapy water with a soft sponge.

Cleaning a basting brush can be a tricky business, with lots of goo and grease clinging stubbornly to its bristles—and the brush just gets worse with every use. Try this clever technique to ensure a thorough cleaning job. After washing the dirty brushes with liquid dish soap and very hot water, rinsing them well, and shaking them dry, place the brushes, bristles pointing down, into a cup and fill the cup with coarse salt until the bristles are covered. The salt draws moisture out of the bristles and keeps them dry and fresh between uses.

We love wooden spoons, but because they retain odors and transfer flavors, it's hard to clean them properly. Since it isn’t advisable to put wood in the dishwasher, it’s better to find another way to clean these utensils. Simply rinse dirty spoons with water, then clean them with a tablespoon of baking soda mixed with a teaspoon of water. Before I’ve tried the following substances: dish detergent and water, vinegar and water, bleach and water, a lemon dipped in salt, but the spoons didn’t come out odor-free. Baking soda is the only substance that neutralizes such acids, eliminating odor. Furthermore, since baking soda is water-soluble, it works its magic as far as the water penetrates.

While most cooks know that butcher-block countertops or cutting boards should be treated with mineral oil to boost longevity, some forget that wooden utensils also benefit from an occasional dip.
1. Pour food-grade mineral oil into a baking dish to a ⅛-inch depth. (if your utensils are too long for the pan, use a rimmed baking sheet.) Lay clean utensils in the oil for 15 minutes; flip and let sit for 15 minutes longer.
2. Remove the utensils from the oil and wipe away the excess. Let them dry for 24 hours. Funnel any leftover oil into a container to reserve for future use.

Cleaning cast iron
To clean a cast-iron pan without ruining the finish, it is important to avoid using too much soap. One way to accomplish this it to let the pan cool, then take a plastic mesh produce bag (the kind that holds lemons or onions) and swipe the pan clean. The mesh bag doesn’t damage seasoning the way steel wool will, and you don’t have to ruin a scrubber pad with grease. A wad of heavy-duty aluminum foil will also work.