Lacanche GAS SURFACE BURNERS User Manual - page 15
Page 39 of 40
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 **
Traditional Simmer Plate “Coup de Feux” (CF) (with removable plug)
Large Portable Simmer Plate “Plaque Centrale Grand Mijotage” (PCFC) (solid surface)
Useful hint: “Seasoning” the heating plate before using it and keeping it “seasoned” will protect it against oxidation
(rust). “Seasoning” is just using a paper towel/cloth and coating the cast iron with high-temperature oil/fat (coconut oil)
when it is warm and letting it dry.
After each use, and while the plate is still warm, clean it off with a cleaning pad (Scotch Brite, for example) and a damp
cloth. Use of steel wool is not recommended because if there is any metal residue left behind it will promote oxidation.
Removing spills immediately will make cleaning easier. Drying the surface after cleaning and keeping the surface free of
moisture will prevent oxidation (rust).
If the cast iron is heavily soiled, use a non-metallic scouring pad or stiff bristle nylon brush to clean. After any heavy
cleaning it is recommended that you “season” the grill again (as you did before you used it the first time) to replace the
high-temperature oil/fat and prevent oxidation. If you ever need to remove heavy oxidation, rust or other marks you can
sand the surface with an emery cloth.
Mijotage/Simmer Plate (PM) (Portable Cast Iron Plate w/ holes over burners)
Using a brush or cleaning pad, wash with soap and water and then dry.
Grates
Using a brush or cleaning pad, wash with soap and water and then dry.
Grill Plate (with ridges)/Griddle Plate (smooth)– (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 but it is not required.