I’ve tried scrubbing it several times with bar keepers friend soft cleanser and although it improves, it never goes away completely and it always comes back.
Vinegar
Anything with hard water, just soak with vinegar.
You can even fill a ziplock bag and tie it on a faucet.
If your water is really hard, pour vinegar into that little tube in your toilet too, the jets get clogged easily and that flushes them out and prevents them from blocking up. If they are blocked, the vinegar will eventually open them up if you don’t regularly.
Obviously water softener if you don’t have one, but depending what your waters like you may have to do more.
An alternative to vinegar is citric acid. You can buy it as a tub of crystals so it’s much cheaper because you aren’t paying for water. It’s great because you can add more teaspoons to water to make it stronger than vinegar. Plus it doesn’t smell bad like vinegar.
I would think you would need a filtration system to soften your water or it will just keep coming back.
I’ve had luck with citric acid on removing scale, but be sure to test a small part of your tub before using any new product to be sure it won’t damage the finish.
Paste of Comet and peroxide
What does the peroxide add? Whitening?
Bleach does the job for me. Add water and some bleach and let it stand for bit before wiping and rinsing.
And if that doesn’t do it, try the trick I learned for cleaning the cutting boards at Subway. Lay down paper towel over stain, pour straight bleach on the paper. Let it stand overnight. The paper keeps the bleach in place and it won’t dry as fast. A little harsh, but it works.
Haha, what? First, why does a cutting board need to be spotless? Second, no way you used bleach on this and then cut food to serve to customers… I hope. Anyway, good cleaning tip for non food handling items.
Bleach can be rinsed away with water depending on the composition of the board.
We had plastic cutting boards that covered the entire length of the counter that would become stained and dirty through the day despite being wiped down after almost every order. And since sanitization is vitally important at a restaurant, they needed to be cleaned somehow. The boards would be rinsed and wiped down every morning before use.
