Cleaning a kitchen works top to bottom and dry to wet: high surfaces first, then the sink and dishes, then worktops and the cooker, and the floor last. That order stops you cleaning the same area twice.
Quick answer
Work top to bottom. Dishes first to free up space, then surfaces, then the cooker, then the floor last after sweeping. And soak rather than scrub — soaking does more work than adding more product.
Before you start: get the order right
Most of the time lost cleaning a kitchen is not spent scrubbing — it is spent walking back and forth. The right order makes each step serve the next instead of undoing it.
The rule: top to bottom, dry to wet. Clean high shelves and surfaces first, then worktops, then the floor last — because anything that falls from above lands on what is below.
And set everything out before you start: products, cloths, sponge, bucket. Stopping halfway to fetch something is what stretches the job.
Step 1: the sink and the dishes
Start with the dishes, because it frees up your working space.
- Scrape food scraps into the bin first, not into the sink.
- Soak burnt pans and trays in warm water with washing-up liquid and set them aside.
- Wash the light items first: glasses, plates, cutlery.
- Heavy items last: pots and pans.
- Change the water when the foam disappears — that means it has taken on as much grease as it will hold.
Apply washing-up liquid to a wet sponge rather than pouring onto every plate. Choosing the right size is covered in this article.
Step 2: worktops and surfaces
The worktop is the most-touched surface in the kitchen. Clear everything off it first — cleaning around objects is not cleaning.
- Wipe dry crumbs away with a dry cloth or by hand before any product.
- Clean with a suitable cleaner and wipe down with a clean damp cloth.
- Dry with a second cloth — a wet surface picks up dust again quickly.
- Disinfect only the area where raw meat or chicken was cut.
Chopping boards: after raw meat or chicken, wash the board separately and with its own cloth. Never use the same board for raw meat and vegetables without washing in between.
Step 3: the cooker and extractor
Built-up grease on the cooker and extractor is the hardest job in an Egyptian kitchen, because Egyptian cooking involves a lot of frying.
- Grates and burners: soak in warm water with washing-up liquid for fifteen minutes before scrubbing. Soaking does more work than scrubbing.
- The hob surface: wipe it while warm — not hot, and not completely cold. Grease lifts more easily then.
- Extractor filter: the same soaking approach, at an interval that matches how much you fry.
- The wall behind the cooker: easily forgotten. A weekly wipe prevents a build-up that later takes real effort.
Step 4: the fridge
The fridge does not need a full clean every week, but it does need a quick look weekly and a full clean roughly monthly.
- Throw out whatever has expired or smells off — that is half the job.
- Take out the removable shelves and wash them in the sink.
- Wipe the inside with a cloth, warm water and a mild product, then rinse well and dry.
- Wipe the door seal — a forgotten area where dirt collects.
Important: rinse the inside of the fridge very thoroughly. Any cleaner residue stays right next to your food.
Step 5: the floor, last
The floor comes last because everything above lands on it.
- Sweep or vacuum first. Mopping a floor with crumbs on it spreads dirt rather than removing it.
- Mop with a cleaner diluted in a bucket — Clorofast Multi-Purpose is the variant made for floors.
- Start from the far corner and work towards the door so you do not walk on what you have mopped.
- If the floor needs disinfecting, that comes after mopping, not instead of it.
The spots every kitchen forgets
These do not get touched in a daily clean, and they accumulate:
- Cupboard and fridge handles — among the most-touched surfaces in the house.
- Under and behind the tap.
- The inside of the bin itself, not just the bag.
- The top of high cupboards, where dust and grease form a sticky layer.
- The cloths and sponges themselves. A dirty sponge moves dirt around rather than removing it.
How often to do what
| Task | How often |
|---|---|
| Dishes and sink | Daily |
| Worktops and surfaces | Daily |
| Mopping the floor | Daily or every other day |
| Hob surface | After any heavy cooking |
| Cooker grates and extractor filter | Weekly |
| Quick fridge check | Weekly |
| Full fridge clean | Monthly |
| Tops of cupboards and high spots | Monthly |
| Replacing the sponge | As used, before it starts to smell |
Safety rules while cleaning a kitchen
- One product at a time. Never mix two, especially chlorine.
- Ventilate the kitchen while you clean, particularly with a strong product.
- Move uncovered food off the worktop before spraying anything.
- Rinse any food-contact surface thoroughly after cleaning.
- Store products out of children's reach — details in cleaning products and children.
Cloths and sponges: the tool that spreads dirt
The most forgotten thing in a kitchen is the equipment itself. A dirty sponge or a cloth that has started to smell does not clean — it distributes.
- Separate them by job: one cloth for dishes, one for surfaces, one for the floor — in different colours if you can, so they never get mixed up.
- Rinse after every use: rinse the sponge properly, wring it out and leave it to dry somewhere airy, not in the bottom of the sink.
- Wash them regularly: cloths go in a hot wash and must dry completely. A cloth that stays damp is the problem.
- Replace the sponge before it starts to smell, not after.