A microwave is one of the easiest appliances to clean if you use the right trick, and one of the most unpleasant if you let splatters bake on.…
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A microwave is one of the easiest appliances to clean if you use the right trick, and one of the most unpleasant if you let splatters bake on. Dried-on food causes smells, smoking and uneven heating, while a clean microwave works better and is far nicer to use. The good news is that the best method needs no scrubbing at all, just steam. This guide covers it, plus dealing with smells and keeping it fresh. For models with easy-wipe interiors, see our best microwaves picks.
The single best way to clean a microwave is to let steam do the work. Fill a microwave-safe bowl about halfway with water, add a few slices of lemon, a spoon of vinegar or a little baking soda, and microwave it on high for three to five minutes until it boils and steams up the interior. Leave the door closed for a couple of minutes so the steam softens all the dried-on grime, then carefully remove the hot bowl and wipe the inside with a cloth. The food simply wipes away, with no scrubbing.
The reason microwaves get so dirty is that splatters bake harder every time you use them. Wiping a spill the moment it happens, while it is still soft, takes seconds and prevents the build-up that needs a steam clean. Covering food with a microwave-safe lid or piece of kitchen paper while heating also dramatically cuts splatter, keeping the interior clean for far longer between deep cleans.
The glass turntable and the roller ring underneath collect crumbs and spills, so remove them and wash them in warm soapy water, or pop the turntable in the dishwasher if it is dishwasher-safe. The roller ring in particular traps debris that causes the plate to wobble or squeak, so giving it a regular rinse keeps the turntable spinning smoothly and quietly.
Do not forget the door. Wipe the inside of the glass, and pay attention to the seal and the area around it, where grease and food particles collect and can stop the door closing properly. Clean the control panel and exterior with a damp cloth, and for stainless finishes, wipe along the grain and buff dry to avoid streaks and fingerprints. A clean seal also matters for the microwave running safely and efficiently.
For grime that has been baking on for a while, repeat the steam method and leave the steam to work a little longer, then wipe. For really stubborn spots, make a paste of baking soda and water, apply it, leave it for a few minutes, and wipe away gently. Avoid metal scourers and harsh abrasives, which scratch the interior and can damage the surface that keeps the microwave working safely.
Strong foods like fish or popcorn can leave lingering odours. The same steam method handles them: steam a bowl of water with plenty of lemon slices or a good splash of vinegar, then leave it to sit for ten minutes before wiping. The acidic steam neutralises smells naturally. Leaving the door open for a while afterwards to air it out finishes the job and keeps the microwave smelling fresh.
A few mistakes cause problems: never use metal scourers or harsh chemical sprays inside, which damage the interior; do not let spills sit for days to bake on; never run the microwave empty, which can damage it; and always make sure the interior is dry before use. Stick to the gentle steam method and prompt wiping, and your microwave stays clean, odour-free and safe.
Put together, the routine is effortless: wipe spills as they happen, cover food to reduce splatter, steam clean weekly, and wash the turntable when needed. Keep to that and your microwave will heat evenly, smell fresh and look good for years. When it is time to upgrade, our best microwaves of 2026 guide highlights the easiest models to keep clean.
Microwave a bowl of water with lemon or vinegar for a few minutes, let the steam loosen the grime, then wipe it away with a cloth. No scrubbing needed.
Steam a bowl of water with lemon slices or a little vinegar, leave it to sit, then wipe. This neutralises odours naturally.
Wipe spills as they happen and do the steam clean weekly, or more often if you cook splattery foods like sauces and soups.
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