Waffle iron: To dislodge baked-on batter that you’ve been ignoring, cover the square end of a chopstick or the unbristled end of a toothbrush with a dishcloth and gently rub between the grooves. If the iron has metal plates, place a wet, soapy paper towel between the grids and let sit overnight. Then scrub with a soft toothbrush and rinse well. Ongoing maintenance is easy: A waffle iron is one of the only places where an oily residue is a good thing (yay!). It keeps waffles from sticking, so a quick swipe with a dry cloth after each use is generally all you need. Clean the exterior with a soft, damp cloth, not an abrasive sponge.
Watering can: Every spring, at the start of gardening season, fill the watering can with a solution of 1 part white vinegar and 2 parts water; soak the removable nozzle in the same solution and let sit for 1 hour. Scrub the inside of the can and the spout with a flexible bottle brush; rinse with clean water. After every use, store upside down to drain the water.