In the U.S., many people believe that aggressive cleaning methods, such as using steel-wool pads and harsh chemicals, are the best way to achieve a clean kitchen. However, recent studies, including a pivotal 2022 paper from the Cookware Safety Institute, indicate that these methods can actually damage surfaces, making them more susceptible to bacteria and stains. For instance, abrasive cleaners can create micro-scratches that harbor food particles, reducing hygiene. Additionally, common practices like soaking non-stick cookware can lead to significant loss of coating adhesion, posing health risks. Moreover, using undiluted vinegar on stone surfaces can cause etching and increased porosity over time. Mixing various cleaning agents can also produce harmful fumes. Experts advocate for a gentler approach, recommending mild, non-abrasive cleaners and soft sponges to maintain kitchen surfaces effectively while ensuring safety.