Is it normal for my Grill Pierre® stone to have a rough texture?
The rough edges are quite normal because the stone is a natural volcanic stone.
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The rough edges are quite normal because the stone is a natural volcanic stone.
Yes, over time the stone will darken, eventually reaching a solid color.
The wood we use is either beechwood or rubberwood, both of European origin and environmentally sustainable.
It is not recommended to use an extension cord. If impossible, be sure to use one that is in good repair.
It is recommended to store your appliances in a cool dry place.
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.
We recommend taking the cheese out of the refrigerator one hour before eating, and to pre-heat your raclette machine.
Clean them with a non-abrasive sponge in warm soapy water. Do not scrub with metallic or abrasive objects, as this can damage the non-stick coating.
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.