Question about Frigidaire 30" Self-Cleaning Slide-In Gas Range - White

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Cleaning the cast iron grates and griddle

I just got the gas oven. it has cast iron grates and griddle. how do you clean them. when i use a rug and soap the fibers from the rag stay on the griddle. what do i use to clean it.

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  • zoopia Apr 04, 2009

    Just curious, have you actually put them into the self cleaning cycle? My stove is beige with a cocoa brown finish on the grates and I'm not sure what would be worse, seeing the cooking stains build up (can't scrub them off, using cleansers like Bon Ami, and soaking in sink hasn't helped much) or ruining the finish.


  • Anonymous Mar 30, 2014

    I want to clean my cast iron stove top grates from my Kenmore range. Can I put them in my oven while I am using the self-cleaning option?

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Try This....
Place the grates in a sink of hot, soapy water and let soak for 15-20 minutes. For tougher stains, add a cup of sudsy ammonia to the water. Make sure grates are thoroughly dried after each cleaning. After the cleaning process, Lightly coat the bottom of the grates with a cooking spray and then blotting them dry.
Or
If you self clean the oven on occasion, put them in the oven when running the self clean cycle.

Posted on Jun 22, 2008

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I would suggest to use paper towel and hot water.

Posted on Jul 30, 2015

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This is taken verbatim from page 11 of my Frigidaire Gallery range:
"Seasoning, using and caring for the griddle Before first use: -Wash griddle in hot soapy water. Rinse and dry completely. -Apply a thin coat of vegetable oil to the entire surface (front and back of griddle). -Preheat your oven to 350*F. Place the griddle on the upper rack in your oven. -Bake griddle for 1 hour at 350*F, then turn oven OFF and let cool before removing. -The surface may have a tacky feel to it from the seasoning process. If desired, wash the griddle in hot soapy water, rinse well, and dry completely.
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Cleaning the griddle of our Dynasty Range and standard operations.


This addresses the cleaning question only. I was a chef for 27 yrs.  Once the griddle surface has begun to rust, and this can and even will be the case on a new stove, you have to get agressive with it. You're going to use sanding tools and oil. 
If the griddle top is heavily rusted, I use my electric palm sander fitted with fine emory paper (the black stuff that can get wet). Wet down the surface with a small amount of oil and work the sander evenly over the entire surface in rhythmic strokes from front to back or side to side. I don't have a scientific reason for this but my gut tells me not to work in circles or random strokes. Try to work the entire surface evenly to avoid creating high or low spots. Use a straight edged spatula or I use a dough cutter (flat edge of about 4" and available from culinary store for under $10) to cleanly scrape  the dirty oil off the surface. Sand in shorter durations & clean often to avoid grinding dirty flavor into the surface. 
Once you have it clean its time to season it. With a better oil focusing on flavor, spread a thin layer over the surface and cook at about 250 degrees for 15 - 20 minutes. Repeat this after every use until you build up a layer of cooked oil almost like enamel to resist rust between uses. This makes a teflon like finish to your griddle.
For regular use and cleaning scrape down immediately after cooking and while the griddle is still hot. When its cool use a hand sanding block you can get from the hardware store. The one I prefer is a firm sponge with emory paper wrapped around it. I store this in a bowl on the shelf above the stove because it is oily and dirty. Alternately you can also use rock salt and a kitchen rag to loosen food particles stuck to the griddle but this makes for messy laundry or throw away rags. We also use viengar or lemon juice and water to loosen food while the griddle is still hot or warm. NEVER USE SOAP!!!!!! You want your food to taste good don't you?
The oil used for cleaning can be anything with minimal flavor like canola oil but the oil used for seasoning the griddle should be a high heat type like sunflower.
Personally I only cook in black cast iron pans and the above method is how I treat them as well. Rock salt and water is all I ever need to clean them between uses.
Rick Casey

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