How to Deep Clean a Small NYC Kitchen (Without Losing Your Mind)

NYC kitchens are a special breed. You're cooking full meals in a space the size of a walk-in closet, grease builds up on every surface because the stove is 18 inches from the wall, and that exhaust fan above your stove is doing absolutely nothing. Here's how to deep clean it without wanting to move.

Start Top to Bottom

Always clean from the highest point down. Dust and grease drip, so if you mop the floor first, you'll be mopping it again. Start with the tops of cabinets (that layer of greasy dust up there is real), then work down to the counters, appliances, and finally the floor.

The Grease Situation

In a tiny kitchen, cooking grease gets on everything — cabinet faces, the side of the fridge, the wall behind the stove. The best approach is hot water, dish soap, and a microfiber cloth. For stubborn buildup, mix baking soda with a little dish soap to make a paste. Apply it, let it sit for 10 minutes, then wipe.

Don't use harsh degreasers on painted cabinets or laminate — they'll strip the finish. If your cabinets are real wood, a wood-safe cleaner works better long term.

Small Kitchen Hacks

Work in zones rather than trying to tackle the whole kitchen at once:

• ✓Zone 1: Stove and oven — pull out the burner grates, soak them in hot soapy water while you clean everything else
• ✓Zone 2: Sink and counter area — scrub the sink first so you have a clean workspace
• ✓Zone 3: Fridge — pull it forward if you can, sweep behind it, wipe the coils
• ✓Zone 4: Cabinets and walls — wipe all surfaces from top to bottom
• ✓Zone 5: Floor — sweep first, then mop. In a galley kitchen, a Swiffer actually works better than a full mop

How Often to Deep Clean

If you cook regularly, deep clean the kitchen every 4–6 weeks. In between, wipe down the stove and counters after every use, and you'll never have to deal with a two-inch layer of grease again. Or honestly, just hire us and don't think about it.