Yeah, I totally get where you’re coming from. I tried going the “all natural” route with baking soda and vinegar on my stovetop, thinking it’d be less harsh and more eco-friendly. It worked… sort of? But honestly, it took way more elbow grease than I expected, and there were still some stubborn spots that just wouldn’t budge. Ended up caving and using a store-bought cleaner for the last bit.
I do like using natural stuff for regular wipe-downs or when things aren’t too bad, but when it’s been a while (or I’ve let things get out of hand—oops), the heavy-duty cleaners just save so much time. Maybe it’s about finding a balance? Like, maintenance with the gentle stuff, but not feeling guilty about busting out the big guns when you need to. No shame in making life a little easier, especially when you’re already juggling a million reno projects.
Honestly, I’m still rooting for the natural stuff, even if it means a little extra scrubbing. I’ve had a few “science experiment” moments with baking soda and vinegar, but I kinda like knowing exactly what’s going on my appliances. Plus, I swear the store-bought sprays always leave that weird chemical smell behind. Maybe I’m just stubborn, but I’ll take a sore arm over mystery fumes most days... unless it’s, like, oven-level grime. Then all bets are off.
Totally get where you’re coming from—there’s something oddly satisfying about scrubbing away with baking soda and knowing it’s just the basics doing the work. I’ve had my fair share of “will this fizz over?” moments too. Honestly, I think there’s a certain charm to embracing a little elbow grease, especially when you don’t have to air out the kitchen for hours after. That said, I’ll admit I’ve caved to the heavy-duty stuff for the oven once or twice... sometimes you just need the big guns. Still, I love that you’re sticking with the natural route most of the time. It’s a vibe.
I totally relate to that sense of accomplishment when you see baking soda and vinegar doing their thing. There’s a certain pride in knowing you’re not just blasting everything with chemicals. I’ll admit, though, when I was flipping my last place, the oven was a lost cause—nothing short of the store-bought stuff was gonna cut through that mess. Still, most days, I find the natural route just feels better, and honestly, it’s usually enough. It’s all about balance, right?
Totally get where you’re coming from. There’s something oddly satisfying about seeing that fizz and knowing you’re not just nuking your kitchen with harsh stuff. When I’m prepping a place for sale, I usually start with the natural route—baking soda, vinegar, elbow grease. But I’ve run into those nightmare ovens too, where it’s just layers of who-knows-what. In those cases, I’ll hit it with the heavy-duty cleaner, then go back to natural for maintenance. It’s a bit of a dance, honestly. Sometimes you gotta pick your battles... and your cleaners.
