#CleanTok keeps “discovering” tricks that were sitting in Grandma’s cabinet the whole time. With greens season here and holiday cooking around the corner, we checked her playbook against food science and extension experts. Most of it holds up. A couple of things, respectfully, do not.

Grandma’s kitchen hacks that science backs

1. Vinegar for hard water and soap scum (TRUE)

White vinegar is an acid, and Utah State University Extension notes acids like vinegar and lemon juice neutralize alkaline buildup like hard water scale. Spray it on faucets and shower glass, let it sit, then wipe. One rule: never mix vinegar with bleach. New Jersey’s health department warns it releases harmful vapors, including chlorine.

2. Vinegar as a disinfectant (HALF TRUE)

Plenty of us wipe counters down with it, but New Mexico State University Extension notes vinegar is not registered with the EPA as a disinfectant, so it cannot claim to kill germs. For raw meat juice on the counter, reach for a product with an EPA registration number on the label and follow the directions.

3. The open box of baking soda (TRUE)

Baking soda neutralizes acid-based odors and works as a gentle cleanser for counters, sinks and tubs, per the same Utah State guide. That is why the open box in the fridge is a classic.

4. Baking soda plus vinegar (IT DEPENDS)

The fizz is carbon dioxide, which can help lift dirt. But equal amounts cancel each other out, so the mixture should lean acidic or basic. If you combine them, skip the 50/50 potion.

5. Salt scrub for the cast iron skillet (TRUE)

University of Kentucky extension advises sprinkling coarse salt in the skillet and rubbing with a cloth. Then dry it right away and wipe on a thin layer of oil. Never let it soak or air dry, because that is how rust happens. And the old “no soap ever” rule? Experts are split, so if you do use soap, keep it to a little mild soap.

6. Salt water bath for the greens (TRUE)

Purdue Extension suggests washing collards in cold water with a dash of salt, scrubbing the leaves by hand, then rinsing under running water. Store them in a clean plastic bag in the fridge for up to 5 days, and give them the salt bath right before cooking.

7. Ginger in the freezer (TRUE)

Iowa State University Extension says frozen ginger keeps its best quality for 3 months and stays safe well beyond that. And Food Network’s kitchen guide notes frozen ginger can be grated without thawing, then the rest goes right back in the freezer. Perfect for tea season.

8. Honey never goes bad (MOSTLY TRUE)

The National Honey Board says sealed honey can stay stable for decades, though it may darken or crystallize. Crystals are normal: set the jar in warm water and stir. Important: never give honey to babies under 1 because of the risk of infant botulism.

9. Lemon for odors (HALF TRUE)

Lemon juice is acidic, so it can help with scale and mineral spots like vinegar does. A fresh smell, though, is not proof that anything got disinfected. And like vinegar, lemon juice should never meet bleach.

Two habits to retire with love

10. Washing raw chicken (MYTH)

We know. This one starts family debates. But the CDC says raw chicken does not need to be washed, and in a USDA study, 1 in 7 people who cleaned their sink after washing chicken still had germs there. Cooking to 165°F, checked with a thermometer, is what kills the bacteria.

11. Thawing meat on the counter (MYTH)

Grandma did it, and we turned out fine, but the CDC is clear: never thaw food on the counter, because bacteria multiply fast in the parts that warm up. Thaw in the fridge, in cold water or in the microwave.

Planning a fall gathering? Our October Black culture calendar has dates worth cooking for.

What is the one kitchen hack your grandmother swore by? Tell us in the comments and we might fact check it next.