I love the Fabuloso prods myself Glo, but now the Clay kid in the other thread makes me want to try
the Method prods as well.... and they're low-chem (!) I'm such a sucker for the pitch.

Mr. Clean has a new blue one that smells wonderful: *Meadows & Rain* with Febreeze.

Perfumistas would love it!!!

I've cooked professionally in the past (not short order). Clearing and cleaning as you go is the rule when prepping and cleaning.

But in professional kitchens the dishes and pots are not the cook's problem! But once you acquire the habit of cleaning as you go, it's simply a matter of extending that habit to cover those items, too.

Keeping clutter down is definitely a good rule, one that I also subscribe to.

And sometimes, if you don't have a dishwasher, you have to give yourself permission (and lower your standards) to use paper plates. I did that when working full time and attending school nights and weekends. Thank God for paper plates.

Does anybody have a frier? Like, a Fry Daddy? When you fry things in it, do you close the lid? Because that would be one solution to spatter. I've been curious about this for awhile now. I wouldn't mind being able to make fried chicken a little more often than I do (maybe once every two years).

A splatter shield is another good idea that I haven't got around to, so mostly I don't fry.