Michigan State University Extension
Home Maintenance And Repair - 01500119
06/24/03
Kitchen Cabinets - Regular Cleaning
Kitchen cabinets collect more grease, food spills,
and moisture than most other parts of the house. Grime
builds up fastest around handles of doors and drawers,
which are constantly opened by sticky hands. Greasy soil
comes off more easily if it isn't allowed to build up too
long.
Painted wood, metal, laminated plastic or wood-grain
vinyl surfaces can be cleaned with detergent and warm
water solution. Rinse with a cloth or sponge dampened in
clean water. Using a dry cloth or paper towel to wipe the
surface dry prevents streaking. Most all-purpose
household cleaners may also be used; read the label to be
sure it can be used on that surface, and follow
directions exactly. Test inside a door to be sure it will
not harm the finish.
Natural-finished wood cabinets may be cleaned with
a variety of commercial products, usually sprays, made
for this purpose. Read the label to be sure it can be
used on the finish, and follow directions exactly.
These have a solvent base, so read and follow carefully
cautions about ventilation, and make sure there is no
spark or flame or pilot light burning in the area that
could cause a fire. Dispose of cloths used in a tightly
sealed container, again not near a spark or flame. Test
inside a door to be sure the cleaner will not harm the
finish before starting on other surfaces; they can damage
some, or make a smooth floor slippery.
This article was written by Anne Field, Extension
Specialist, Emeritus with references from Purdue
Extension, and the Soap and Detergent Association.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
MSU is an affirmative-action, equal-opportunity employer. Michigan State
University Extension programs and materials are open to all without regard to race,
color, national origin, gender, gender identity, religion, age, height, weight, disability,
political beliefs, sexual orientation, marital status, family status or veteran status.
Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in
cooperation with the U.S. Department of Agriculture. Thomas G. Coon, Director,
MSU Extension, East Lansing,MI 48824. This information is for educational
purposes only. Reference to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not mentioned.
This file was generated from data base 02 on 02/04/08.
Data base 02 was last revised on 06/24/03.
For more information about this data base or its contents please contact
strausc@msu.edu .