Reader Question – How Do You Keep Your Stove So Clean!?

After seeing the burned oven mitts the other day, Jane emailed and asked how I kept my stovetop so clean.  While I can’t say that it’s always clean, here’s what I do to try to keep it clean!

  • I spray it down with a kitchen cleaner about once a day…usually after cooking dinner.
  • I wipe away any cooking spill marks immediately, before they set in and get too “crusty”. But not while they are still burning hot…otherwise all my kitchen towels would look like these oven mitts! 😉
  • If they do set and get gunky and nasty, then I use a ceramic cleaner with a kitchen towel. And if they need something more abrasive to remove the “stain,” then I use a small scrubbie pad to clean them up.

What have you found that works best for cleaning your stovetop?!


  1. Karen Hiebert says

    barkeepers friend is pretty good. Or the eraser. But usually I find that windex and a wet paper towel seems to work.

  2. Heather Abbott says

    My husband places papertowels over the surface of the stove. He then pours water over the towels to wet them. He let’s this soak for 5-10 minutes, then wipes up the surface. This works remarkably well with caked on food and greasy messes.

  3. says

    We wash the stove twice a day, after we do the dishes and everything. It keeps up our elbow grease and keeps the place clean. :) I guess we have to do it more than some people, since we have 7 people in our house — and constantly, since we’re home-schooled — , haha, but still!

  4. Jane says

    Yes, a drop or two of Weiman’s Glass Cooktop cleaner rubbed around w/a paper towel once or twice a day works very well on my/”our” stove top. But I want to share a parallel story to your crispy oven mits. I showed my husband the photo, ’cause we have the same stove you do. (“Look, she has a stove just like ours!”) He went on and on about how could that happen, that a person would put something on a still-hot burner, ’cause that’s what that red light means, etc. That night, that very same night, he made a wok-like dish, quick-frying the chicken and veggies on the right front burner and making noodles on the left front burner. I drained the noodles in a plastic colander and balanced the colander between the sinks. When he was fnished frying the rest of the ingredients, he grabbed the colander, poured the noodles in the pan for a quick frying and SET THE COLANDER DOWN ON THE STILL HOT LEFT FRONT BURNER. Yup! (He later popped the pools of melted plastic off the cooled glass top.) And yes, he’s a better cook than I am.

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