Sticky oven knobs are the bane of my existence, honestly. I’ve got a 1920s stove and those things seem to attract grime like nothing else. I used to be all about the natural stuff—vinegar, baking soda, lemon juice, you name it. But after a while, I just got tired of scrubbing for ages and still having that weird tacky feeling left behind.
One trick that’s worked for me: pull the knobs off (if they come off easily), toss them in a ziplock with a splash of ammonia, and let them sit overnight outside. Not exactly “natural,” but it’s the only thing that’s ever really cut through decades of gunk. Just gotta rinse them well after. I still use the citrus degreaser for the rest of the stove, but for those knobs? Sometimes you need something a little stronger. I figure as long as I’m not bathing the whole kitchen in chemicals every week, it’s a fair trade-off.
Natural Cleaners Only Go So Far
I hear you on the sticky knobs. I’ve worked on a lot of older kitchens, and those old stoves are stubborn when it comes to built-up grime. I’ve seen folks swear by baking soda and elbow grease, but honestly, there’s a point where you’re just wasting your time. I remember this one job—client had a 1950s O’Keefe & Merritt, and the knobs were basically glued on with decades of kitchen funk. We tried all the “green” stuff first, but it was like trying to clean motor oil with seltzer water.
Ended up doing something similar to what you described—pulled the knobs, bagged them with a bit of ammonia, let them sit overnight in the garage. Next day, most of the gunk just slid off with a toothbrush. Not glamorous, but it worked. I get wanting to avoid harsh chemicals, but sometimes you gotta pick your battles. If it’s once every few years, I don’t see the harm.
Funny thing is, for the rest of the stove, I still use a mix of dish soap and hot water most days. Maybe a little degreaser if it’s bad. But those knobs? They’re in a league of their own. I’ve even seen people just replace them entirely because they couldn’t get them clean enough.
Guess my take is: natural cleaners are great for maintenance, but when you’re dealing with decades-old grime, sometimes you need to bring out the big guns. Just don’t go overboard and you’ll be fine.
Guess my take is: natural cleaners are great for maintenance, but when you’re dealing with decades-old grime, sometimes you need to bring out the big guns.
Totally get this. I try to stick with vinegar and baking soda for most stuff, but those ancient stove knobs are a nightmare. I once spent an hour scrubbing and barely made a dent. Ended up soaking them in a little ammonia too—cheap and effective. For everyday cleaning, though, I’m all about the natural route. Just gotta know when to switch gears.
Honestly, I’m right there with you. I love saving money with vinegar and baking soda, but sometimes those old appliances just laugh at my “natural” attempts. I’ve had to break out the ammonia for oven racks that looked like they’d survived a grease fire. It’s all about balance—no shame in using the tough stuff when you need to. Still, for day-to-day, I’ll stick with the cheap basics. My wallet and my nose both appreciate it.
Natural Cleaners Vs Store-Bought Stuff For Appliances
It’s all about balance—no shame in using the tough stuff when you need to.
- Totally agree, sometimes you just need something stronger.
- I’ve had some ancient stovetops where baking soda just wasn’t cutting it—ended up using a degreaser and gloves.
- For most flips, vinegar and lemon juice are my go-tos for fridges and microwaves. Cheap, easy, and no weird chemical smells lingering.
- That said, I keep a bottle of heavy-duty cleaner under the sink for those “what even IS that?” moments.
- It’s definitely about picking your battles... no sense scrubbing for hours if a store-bought spray gets it done in five.
