We have the wolf 36" open burner range top with charbroiler. I had a Wolf repairman out for an oven problem--he said that the best way to clean the black enamel burner pan is (as djlankpl said) to use Easy-Off non-fume oven cleaner. For regular cleaning I usually use a non-abrasive scrubber with soapy water and finish with a microfiber cloth. I have also developed a tolerance for a less-than-perfect look. I rarely clean the grates as they sort of self-clean with enough heat.

ThatÂs a good first posting, RH. I think you are a smart inquirer. Not that it matters. But, hereÂs a reply. Your query, "How long do these iron pipes last," is a great new question. The answer is, it depends. Aw Shucks. You see, if there are no extenuating circumstances, cast iron pipes are about as good as it gets. Of course, that is for old installations, such as yours. You can hardly beat PVC for new work. That said, if you have CI and it is properly installed, it will outlive you. I had a bad experience in a rental house. The idiots (sorry, they arenÂt that clever) installed CI piping when the sewers came thru after septic systems were the norm. It would have been just fine, except that the DIYers were not up to the task. They installed the new lines with a reverse slope. That is, instead of having a natural drainage slope of ¼" per foot, they installed the new pipes so that there was a small negative slope; but altogether it was a total fall. That is, the 4-inch pipes were fully adequate to take the flow, but the negative slope meant that there was a dip in the run that always was wetted with sewage. This failed, as luck would have it, years later when I became the owner. The CI pipe (No-Hub) which is a different recipe than the older version, was eaten-thru, so that is eventually formed a leak. The lower surfaces were rotted away and the leaks were evident as thin skin on the bottom-most outside diameter. This could easily occur, unseen, underground. CI pipe is a premium product. If you have it, it should last a "lifetime." Whatever that means. But I canÂt help thinking PVC is a superior product. I have also used ABS. It, too, is a great material for the purpose. It is much lighter in weight, but very durable. I would like to see it become the standard. Pinoke

We have a collection of old cast iron, some from DH's grandparents and some we have gotten from antique places and DH has cleaned and seasoned. We started giving as wedding gifts to young couples and this are the instructions we include with them for caring: Use and Care of Cast Iron Cookware Cooking: Before cooking coat the inner surface of the cookware with a light coating of bacon grease, solid vegetable shortening, or PAM. Use more for frying. Cast iron cookware heats evenly, therefore it is not necessary to use extremely high cooking temperatures. Best results are obtained with medium to medium-high temperature settings. Allow the cookware to heat as the burner does as a very cold pan on a very hot unit could crack. Uncover hot food after cooking because steam will work to remove the seasoned finish from the cookware. If possible deglaze the pan while it is still hot. Add a little oil and scrape the glaze from the pan with a spatula. For some sauces you may wish to use wine. Most residues will wipe out with a paper towel. Frequently this is all the cleaning the cookware will need. Washing Tips: More stubborn residue will yield to the Steel Scrubber and Hot Water. Let it soak for a few minutes first. Careful though, cold water added to a hot pan can cause the iron to crack. Never use Detergent as it will remove the seasoned finish from the pan. If you feel that you must use soap, use soap, not detergent. Storing: Dry on the stove at low heat and then very lightly coat the still warm cookware with bacon grease, a solid vegetable shortening, or PAM. Wipe away all that you can with a paper towel. It is best to store cast iron in a warm dry place with the lids off or upside down. Newly Seasoned or Reseasoned Cookware: Do not use detergents or a dishwasher. The first few times you use your cast iron cookware avoid cooking acidic foods such as tomatoes and beans, or foods with a lot of water content. Instead, fry up some bacon or ham. Seasoning or Reseasoning Seasoning is required for new cast iron cookware and any time you detect rust on your cookware or a metallic taste to your foods. Newly seasoned cookware will be brown and perhaps have an uneven color. The more it is used the more seasoned the finish will become. The cooking surfaces will grow darker and become more shiny and non-stick with each use until they finally become black. The cookware can be reseasoned any time you wish (even if it doesn’t need it) this will only improve that slick black non-stick finish that great chefs covet. Seasoning Instructions: Wash your cast iron cookware thoroughly with soap and water. Light rust will yield to steel wool and soap. Heavy rust will require a steel brush or light sand paper. Then apply Coca~Cola to rusty areas for at least ten minutes. Rinse and dry over low heat to remove all moisture from the metal. With a paper towel lightly coat the entire surface of the heated pan or pot with bacon grease, solid vegetable shortening, or PAM. (Do not use butter or margarine). Coat the inside, outside, the lids, and corners. Lower both oven racks to the bottom two positions and place a cookie pan or aluminum foil on the lower rack to catch any drippings. Bake the cookware upside down at 300 degrees for 90 minutes without pre-heating. Then allow the pan to completely cool in the oven. For darker pans use a higher temperature.

Melis - that is one beautiful Staub! Why don't you use it? Mine Staub is a basic round with a standard lid but I have a LC oval. Scrappy - as others have said - the oval works just fine. I have used mine on my Wolfie and it worked great. I braised with it and even used as a slow cooker on my induction. One time, I was using as a slow cooker but was chicken to leave it alone while I ran to the store, so I popped it into my speed oven on high warm and found out I have another option for a slow cooker.