Most people think you just sprinkle baking soda on the oven floor, spray vinegar, and walk away. But if you do that and wipe it off after 10 minutes, you’ll be back at it in a week. The real trick isn’t the ingredients-it’s the time. Baking soda and vinegar need hours, not minutes, to break down baked-on grease and carbonized food. For a truly clean oven, you need to let the mixture sit for at least 12 hours. Overnight is ideal.

Why baking soda and vinegar work together

Baking soda is a mild alkali. It doesn’t scrub, but it softens grease and grime over time. Vinegar is acidic. When you spray it on baking soda, it fizzes-that’s a chemical reaction that releases carbon dioxide. But that fizz? It’s not the cleaning part. It’s just the start. The real cleaning happens after the fizz stops. The baking soda paste stays on the surface, slowly dissolving grease, while the vinegar helps lift it away. Together, they’re a slow but powerful duo.

Commercial oven cleaners use lye or caustic soda. They work fast-but they’re toxic, smell awful, and can damage oven coatings if left too long. Baking soda and vinegar? They’re safe for kids, pets, and the environment. They won’t eat through your oven’s enamel. But they need patience.

How long should you leave it?

For light grease: 4 to 6 hours. If you clean your oven every few months and only have a few splatters, 4 hours might be enough. But if you’ve let grease build up over months-or worse, after a big roast or a burnt casserole-you need more.

For moderate to heavy buildup: 8 to 12 hours. This is the sweet spot for most households. Leave the paste on overnight. Start before bed, clean in the morning. The longer it sits, the more the baking soda penetrates the grease. The vinegar spray you use after applying the paste? That’s just to activate it. The cleaning power comes from the paste sitting there.

For stubborn, years-old grime: 24 hours. If your oven looks like it hasn’t been cleaned since the last tenant, leave it for a full day. Some people even leave it for 36 hours. Don’t worry-it won’t damage the oven. Just make sure you cover the bottom with a thick layer of paste (about 1/4 inch thick) and avoid getting it on heating elements or the oven door seals.

Step-by-step: The right way to do it

1. Remove oven racks and clean them separately. Soak them in warm soapy water while you work on the oven.
2. Turn off the oven and let it cool completely. Never apply paste to a warm surface-it dries too fast.
3. Mix 1/2 cup baking soda with 2 to 3 tablespoons of water. Stir until it forms a thick paste, like toothpaste.
4. Use a spatula or brush to spread the paste over all interior surfaces: bottom, sides, top, and door frame. Avoid the heating elements and the glass door seal. Keep it 2 inches away from them.
5. Let it sit for at least 8 hours, preferably overnight.
6. After the waiting period, spray white vinegar over the paste. You’ll see it fizz. That’s fine. Don’t wipe yet.
7. Wait 5 minutes, then wipe with a damp cloth. Start from the top and work down. Use a plastic scraper for thick bits-never metal.
8. Rinse with a clean, damp cloth. Wipe again to remove any residue.
9. Let the oven air dry for an hour before turning it on.

What not to do

Don’t use this method if your oven has a self-cleaning function. The high heat of self-cleaning cycles can react with baking soda and leave white streaks. If you’ve got one, stick to the oven’s own cleaning mode.

Don’t skip the vinegar spray. Even though the paste does most of the work, the vinegar helps loosen the residue so it wipes away cleanly. Without it, you’ll be scrubbing harder and leaving behind chalky bits.

Don’t use steel wool or metal scrapers. They’ll scratch the enamel. Plastic spatulas, old credit cards, or even a sponge with a non-scratch side work fine.

Don’t rush the drying. If you turn the oven on too soon with moisture left inside, you’ll get steam and a weird smell. Wait at least an hour after wiping.

When to skip this method

If your oven is heavily caked with grease and you’ve tried baking soda and vinegar twice with no success, it’s time to consider a professional clean. Some buildup-especially from burnt sugar or fatty meats-can turn into a hard, glass-like layer that needs stronger tools. That’s not your fault. It happens after years of use.

Also, if your oven has a catalytic lining (some European models do), don’t use baking soda at all. These linings absorb grease and burn it off during normal use. Adding paste can clog them. Check your manual or look for a matte, dark interior-those are catalytic panels.

How often should you clean your oven?

If you cook regularly, clean your oven every 3 months. That’s about four times a year. If you roast meat or bake often, clean it every 2 months. A quick wipe-down after each use helps. Just wipe spills while the oven is still warm (not hot) with a damp cloth. That stops grease from hardening.

People who bake bread or make sticky desserts like caramel or honey-glazed ham? Clean after every 2 uses. Those sugars burn into a tough crust that’s harder to remove the longer it sits.

Why this beats commercial cleaners

Commercial oven cleaners cost £5 to £12 a bottle. They work fast-sometimes in 15 minutes. But they’re full of chemicals like sodium hydroxide. You need gloves, ventilation, and a mask. If you get it on your skin, it burns. If you breathe it in, your throat closes up. And if you don’t rinse it well, you’ll taste it in your next meal.

Baking soda and vinegar cost less than £1 total. You already have them. No gloves needed. No fumes. No risk. You just need time. And time is the one thing most people don’t want to give.

But here’s the truth: you’re already spending time cleaning. You’re just spending it over and over because you didn’t let the cleaner do its job. Let it sit overnight. Save yourself the scrubbing next time.

Pro tip: Prevent future buildup

Place a sheet of aluminum foil on the bottom rack. It catches drips and spills before they bake on. Replace it every few uses. Or use a silicone oven liner-those are reusable and non-slip. Just make sure it doesn’t touch the heating elements.

After every roast or bake, wipe the oven while it’s still warm. Ten seconds with a damp cloth stops 90% of future cleaning work. That’s the real secret: small habits beat big cleanups.