Are you having trouble using your Lagrange product?
If this is the case, consult the list of Frequently Asked Questions
You’re sure to find the answers you’re looking for, but if not you can always Contact us
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The oxidation of your base is due to the placing of the stone when it is not completely dry. The stone is a porous material, it may, after cleaning and drying, it may continue to exude moisture. We advise you to store the stone apart from the base.
The rough edges are quite normal because the stone is a natural volcanic stone.
Cut your meat into thin oblong slices. This machine is designed to cook small pieces of meat to compliment your other dishes, it is not designed to cook large pieces of meat like a plancha or barbecue.
The stone is a natural material which can sometimes be subject to small fissures accumulated with repeated use. This is a very rare phenomenon.
In order to protect the electric components a "cold zone" was created at the base of the burner.
To clean the stone, you must first scrape the surface of the stone with a metal scraper to
eliminate most of the cooking residue.
Clean the stone surface with a sponge and water without liquid dish soap. Never put the stone in the dishwasher and do not soak.
Use of steel wool or scouring pad is possible but may erase the glossy appearance of the stone (no impact on the functionality of the stone).
To prevent the phenomenon of cold food sticking to a hot surface , we suggest you remove the food from the refrigerator 2 hours before cooking. You can also lightly oil the stone just before the placing of food. Moreover, don't try to flip the meat immediately after they have been placed on the stone, but wait for the meat to cook a little so it releases its juices to make it less difficult to flip.
