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These white on white kitchens never seem very practical to me. IMHO heavily used areas would always end up looking...well...heavily used. Not to mention I'd get a bit OCD chasing every spot and splatter.
Last edited by Parnassia; 04-14-2020 at 12:01 PM..
Why do you think the standard material for this location in commercial kitchens is brushed stainless steel? That's what I'd use if I did a lot of frying and sauteeing.
A degreaser should have worked, try letting it soak a bit so the product does the work for you. You can spray it onto a flat paper towel, and apply the paper towel to the greasy areas and let it sit awhile.
I used some Goop hand cleaner and that worked miracles on the cabinets!
No luck with the grout though.
Use peroxide.
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