La Cornue Château Series - Cleaning - Manual (Page 2)

to rinse, and dry well to avoid water spots. In addition, Windex® may also be used to promote a
shine but is not necessary.
Copper:
The Copper trim on Château ranges is a combination of solid Copper pieces and Copper-coated
Brass. The intricate trim pieces such as the rail brackets, decorate oven pulls, and hinges are all
Copper-coated Brass. The remainder of Copper trim is solid Copper. All Copper pieces will
patina naturally and without polish will continue to darken over time, much like a US penny. To
brighten or maintain the look of new Copper, frequent polishing will be required. Any Copper
polish is acceptable. Seapower Metal Polish® is one proven polish. It is not recommended to
coat all trim pieces at one time as it is time consuming and the polish should not sit on the copper
for extended periods of time.
Burners Grates:
Use a rag and warm soapy water to wipe any grease or dried on
food.
Burner Drip Pan:
Use a rag and warm soapy water to wipe any grease or dried on
food. Dawn Power Dissolver® for tough areas. Once all food
and grease are removed, Windex® may be used to introduce a
shine.
Gas Burner Caps:
Burner Caps are solid brass; to remove burnt on grease, soak the burner cap in 16 or 32 oz of
white distilled vinegar + the same amount of water. Let this boil for about 10-15 minutes.
*Allow enough time for the piece to cool before handling. Rinse and dry. To obtain a shine, use
Seapower Metal Polish®, Never Dull® or Weimans Polish®.
Gas Burner Bases:
To remove burnt on grease, soak the burner cap in 4 cups water and either 1 tbsp white vinegar
or 1 tbsp lemon juice. Let this sit for a couple of minutes. Rinse and dry.
The Cast Iron French Plaque:
Raw cast iron is a perfect cooking tool but naturally patinas with oxygen and heat. Over time the
French Top will darken to about the color of the burner grates. The French Top should be
seasoned occasionally, which is done with plain (food-safe) mineral oil. Warm the plaque
slightly and generously apply mineral oil to the exposed cast iron. Let the mineral oil absorb
slowly (overnight is okay). This seasoning process will help the cast iron to mature evenly. To
clean spills from the cast iron, use a dry cloth to wipe the surface clean. If stains are still visible,
try using Scotch-Brite® pads, a hand-sander or a very fine grade of sandpaper may be used to
gently rub with the grain of the cast iron. It is imperative to rub WITH the grain or the cast iron
will be permanently scarred! Please note that the patina will return upon next use. Be sure to
remove the cast iron from the cook top so the stainless steel surrounding the top is not damaged.
The Enameled Cast Iron French Plaque (elective option):
An enameled version of the French Top is available. This version may be cleaned with a soft
cloth and warm soapy water. Be sure the top is cool to touch before cleaning. Never use caustic
or abrasive cleansers which contain acid. Vinegar, Lemon Juice or Fruit Juices may stain the top
and can be treated with soapy water immediately (when top is still warm)