La Cornue Château Series Cleaning Tips
Referenced Cleaning Supplies
General Cleaning Supplies: Name Brand Cleaning Supplies:
White Cloth Towels and/or Dawn Power Dissolver®
Soft Cleaning Towels Windex Cleaner®
Paper Towels Dawn Soft Soap®
Soft Brush Seapower Metal Polish®
Stainless Steel Cleaner Never Dull®
White Vinegar Weimans Polish®
High-Grade Sandpaper ScotchBrite® Heavy Duty Pads (Burgundy or Grey)
Mild Dish Soap (Method®) Bon Ami®
Mineral Oil Barkeepers Friend®
Stainless Steel Magic®
Enamel Panels
Polished Enamel Panels (all colors but Matte Black and Pebble Grey):
A soft cloth and warm soapy water should remove any grease or food
stains. Following this step, use a dry cloth to dry the enamel panels.
Windex® is also another option to optimize a shine on the enamel. Be
sure to spray on a paper towel and then wipe clean; do not spray the
Windex® directly onto the enamel.
Matte Enamel Panels (Matte Black and Pebble Grey only):
Using a white cloth and warm soapy water should rid of any grease or
food stains. Following this step, use a dry cloth to dry the enamel panels.
Accents:
Brushed and Polished Brass:
The Brushed and Solid Brass trim on Château ranges are solid Brass and will patina naturally. If
desired, this patina can be removed with any brass polish. Seapower Metal Polish is a wonderful
product to use on the Brass. Be sure to have a good supply of white soft cloths on hand. Clean
only a small area at a time. It is not recommended to coat all trim piece at one time as it is time
consuming and the brass polish should not sit on the brass for extended periods of time.
Brushed Stainless Steel:
Stainless Steel will not patina but may darken over time. To brighten this trim, wipe down with
warm soapy water. Be sure to rinse, and dry well to avoid water spots. Use a stainless steel spray
to maintain a shine when clean. Do not spray directly on stainless steel. Stainless Steel wipes are
also acceptable for use here as well.
Chrome and Polished Stainless Steel:
The Polished Chrome and Polished Stainless Steel trim are the most low-maintenance and will
require very little polishing, if any. When desired, wipe down with warm soapy water. Be sure
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)
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