Cleaning Your Range
Below are our recommendations for cleaning your Lacanche range. Please note: Before any cleaning work, close the gas supply and/or isolate from the main electrical supply.
- All stainless steel parts should be cleaned regularly with hot, soapy water or any other neutral, non-abrasive detergent at the end of each cooling period.
- Wipe up any spills immediately.
- When soapy water will not do the job, special-purpose products made just for stainless steel can be purchased at your local hardware store or kitchen store.
- Do not use steel wool pads, abrasive cloths, abrasive cleaners or powders to clean. Do not use a metal knife, spatula, or any other metal tool to scrape stainless steel. Scratches are almost impossible to remove.
- Do not permit citrus or tomato juice or forms of brine (concentrations of salt, sauerkraut, etc.) to remain on the stainless steel surface, as citric acid or anything acidic will cause corrosion (pitting) and permanently discolor stainless steel.
Caution: Do NOT use any chlorinated cleansers (bleach of any kind) or ammonia to clean the stainless steel, as it will permanently discolor stainless steel.
A standard oven cleaner can be used in any Lacanche oven.
CAUTION: Do not use abrasive cleaners on the oven walls. Special oven cleaning products (such as Easy-off) may be used but should be kept away from the electrical elements, thermal probes, rubber gasket/seals, and hinges. You may remove the oven door gasket when using any oven cleaning products. Be sure to remove all residues from surfaces after using any cleaning products.
Clean the rear cover(s) (electric oven or fan-assisted oven) to ensure that the cooling louvers are not blocked with deposits. Do not spray cleaner directly through the louvers in the rear cover, or product will go onto your back wall. Spray the fume-free Easy-Off onto a towel and wipe accordingly.
After cleaning, and before use, make sure that the base plate of the oven is properly mounted at rear and slid forward and fitted under the front edge of the oven in order to avoid deformation of the base due to heat. (The bottom base enamel panel has a slight torsional twist designed into it and will not lay flat when loose or removed—this is on purpose—it will be in compression when fitted properly).
Use a sponge soaked in soapy water or a degreasing product applied with a soft cloth. Never use any abrasives and avoid excessive or harsh rubbing when cleaning which can leave permanent marks on the enamel. A gentle, non-ammonia glass cleaner can be used on enamel surfaces if soap is not effective.
Caution: Do NOT allow any metal, cast iron, or brass polish/cleaners (Brasso, Copper Brite, Flitz, etc.) to come in contact with any enameled surfaces. The chemicals will cause permanent damage to the enameled finish.
Cast Iron Cleaning
Heating Plates Caution: Do Not Use Water To Clean The Heating Plate When It Is Hot. This can damage it. ** These are considered work surfaces and not recommended for direct food contact **
Grates: Using a brush or cleaning pad, wash with soap and water and then dry. For more heavily soiled grates, degreaser or Easy-Off can be used. Avoid soaking grates in soap and water, as it may weaken the adhesive for the rubber grate feet. Avoid using a brush or cleaning pad directly on the rubber feat to ensure they do not come off during cleaning.
Grill/Griddle Plate – Cast Iron Plate with Treated Finish: Using a brush or cleaning pad, wash with soap and water and then dry. Even though these plates have a treated finish, a light “seasoning” of these cooking surfaces will make for easier cleaning and provide a good non-stick surface. However, seasoning is not required.
Newly machined brass parts will have a shine to them. However, these parts are a non-lacquered surface so as they age and are used, they will develop a patina. Some consider this to be a very classic look and are careful to maintain this appearance. You may prefer to have a polished look to your brass parts. If so, we recommend using Mother’s Mag and Aluminum Polish.
If you use Brasso, Copper Brite or Tarnite, DO NOT allow those products to come in contact with the enamel or stainless steel surfaces, as those cleaners could permanently discolor those finishes.
Chrome, Nickel, Copper or Brushed Stainless Trim
These trim options are custom upgrades. If you did not order one of the above, your Lacanche has brass trim and should be cleaned accordingly (or left alone to patina).
The trim options on a range include the waist bar supports, oven door handle supports, temperature knobs and drawer pulls. The actual towel bar and oven door bars are always stainless steel.
Wash all upgraded trim option parts with soap and water, rinse and then dry with a soft cloth.
(Two parts – Aluminum Burner Bowl and Brass Burner Caps) The burners are made in two parts in order to facilitate cleaning. Clean them separately.
- Aluminum Burner Bowl – For light soils, clean with dish soap, water and a sponge. For heavy soils, use a nylon bristle brush and a product called Barkeeper’s Friend.
- Brass Burner Caps – Using a non-metallic brush, wash with soap and water. The small holes MUST be kept clean and free of residue of any kind or the burner will not operate properly. Please note: The brass burner caps come to you very shiny because this is how they look after the machining process. Even though the cosmetic look of the brass looks great, it is chosen for its machinability and durability. Once you start enjoying your range, it is normal to see the brass lose its new look and develop a brownish, mottled appearance. It is not recommended that you polish these caps as you could affect the performance and shorten the use. If you wish to purchase new Brass Burner Caps, please visit our online store.
The best way to clean your plancha will depend on what type of food was cooked on it. If food was oily, a simple mild soap, water and rag/paper towel should do the trick. If you cooked something with a high fat or sugar content and there is build up on the surface, you may need to use the provided razor scraper to remove debris prior to using soap and water.
The chrome plated stainless steel surface is very durable, but be careful to use the scraper with a clean blade as a dull blade with nicks or dings might scratch the surface. The best method is to clean the cooking surface while it is cooling down but still warm. The heat and water will literally steam the majority of the cooking remnants off on to a rag or paper towel. Obviously, you only want the surface warm enough to what you can personally tolerate. Be careful to not burn yourself.
– Warm up surface to a tolerable temp and let the remnants soften.
– If cooking remnants are crusty or have texture, you will need to scrub or scrape to remove first.
– When ready take mild soapy water and wipe surface. Due this repeatedly until surface is clean.
– A final wipe down with fresh clean water (only) should be performed as a last step.
– If these steps are not getting the result you desire, you may use a mild degreaser and/or a mild abrasive 3M type scouring pad. This step would need to be done while the surface is cool as the degreaser may react to the heat.
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