Kitchen grease is dissolved, not scrubbed off. What works on each surface, how to clean the hob, walls and hood filter, and habits that cut buildup.
Hardened grease will not come off with water alone. An alkali has to break it down, and dish soap or baking soda does that. Ten minutes in warm soapy water removes most of it with almost no effort. Soaking time matters more than scrubbing time.
Stainless steel: spread a baking-soda paste, wait, then wipe with a soft sponge. Non-stick pans: steel wool and abrasives strip the coating, so use soap and a sponge only. Glass lids and range-hood filters are easiest soaked whole in hot soapy water.
Splatter around the hob wipes off with a single wet wipe while it is still warm. Once cooled and set, spray detergent, wait a few minutes, then wipe. For old grease on wall tiles, press a paper towel soaked in soapy water against it — it stays put instead of running down.
Baking soda and vinegar together mostly fizz and neutralise each other, reducing the effect — use them separately. Bleach does little against grease and can release harmful gas when mixed with other cleaners, so keep it away from kitchen grease.
The range hood filter collects the most grease and is the job most often put off. A clogged filter loses suction, letting smoke and grease particles settle all over the kitchen until walls and cabinets turn sticky. Switch off the power and remove the filter first. Fill a large basin or the sink with hot water, add dish soap or baking soda and soak the filter for about 30 minutes, then brush gently along the mesh and rinse. Let it dry completely before refitting to avoid rust and odours. Do not take apart the motor or internal wiring.
The biggest cost of degreasing is time, and prevention saves most of it. Turn the hood on as soon as you start frying or stir-frying, and leave it running for a few minutes after cooking so fewer grease particles settle. Use a lid or splatter screen for spitting dishes, and put removable protective sheets on the wall behind the stove so upkeep is just a matter of replacing them. Wiping the cooktop once while it is still warm after cooking, made into a habit, almost removes the need for big clean-ups.
Surfaces are often damaged in the process of degreasing them. Steel wool leaves fine scratches on stainless steel, and grime then settles into those scratches, making it look worse. Induction and ceramic cooktops scratch easily with abrasives or rough scourers, so use a dedicated scraper or a soft cloth. Soaking solid wood cabinet doors can make the wood swell; wipe them with a cloth dampened in soapy water and dry them straight away. Spraying cleaner on a hot cooktop can leave marks or produce fumes, so wait until it has cooled.
Any guide to kitchen grease should also cover grease fires. Never pour water on burning cooking oil: the water flashes into steam and throws burning oil in every direction, making things far worse. Turn off the heat and smother the flames with a lid or damp towel to cut off oxygen, and keep a kitchen fire extinguisher within reach. If the fire grows, do not fight it; get out and call emergency services. Pouring leftover oil down the sink lets it harden inside the pipes and cause blockages. Let it cool and soak it up with newspaper or paper towels before binning it, or follow your local used-oil collection rules.