Anya Nikulina

We use our pressurized steam cleaner four ways. 1. A narrow nozzle gets into seams, floor edges, and tight spots around appliances, sinks, and faucets. Places that nothing else reaches. 2. Before applying any cleaning product, we steam the surface first. Some products work significantly better on dirt that has already been loosened by heat. 3. After the product has sat on the surface, we go over it with a brush attachment. The steam adds heat and moisture; the brush lifts what the product...

When we deep clean surfaces in your kitchen, we do it in four passes. It is inspired by the 3-bucket system used in hospitals. In our case, we use 4 different microfibers and 2 buckets. First pass: microfiber(1), cleaning product, warm water. Second pass: dry microfiber(2) to remove the excess foam and product. Third pass: wet microfiber(3) with clean water to rinse off anything left behind. Fourth pass: dry microfiber(4) again to dry it and bring up the shine. We use this on everything:...

We don't use harsh chemicals, even inside the oven. Those fumes sit in a closed space. We don't want to breathe that, and neither should you. And in a kitchen full of grease and food residue, they don't even do that much. For most kitchen surfaces, our go-to is dish soap (we buy Dawn Platinum in bulk), alcohol, and water. One part, one part, ten parts. Warm or hot water and steam do most of the actual lifting. The soap and alcohol just help it let go. Simple works more often than people expect.