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Discussion Starter · #1 ·
Yes I know about the cleaner they give you with your range. I even bought a microfiber sponge thing at Lowes that helps. But it still seems like it takes a lot of elbow grease to shine it up. Anybody have any secrets or tips that help?
 

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I bought the cleaner specific for cleaning glass ranges, it's a mild abrasive and I find that it works wonderfully. I just rub it on with some paper towel, and then rub it off with paper towel...everything seems to come off easily.
 

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I've had no issue cleaning mine with the ceramic cleaner that came with the stove. I just scub a little with a paper towel and it comes right up. For those cooked on spills, I use a razor blade.
 

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Flat edged razor blade to get the brown gunk around the edges. Still takes a bunch of elbow greese to get it removed.
 

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To scrape the hard stuff, I took a metal putty knife and rounded off the corners.
 

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IzzyLucyWillie said:
Yes I know about the cleaner they give you with your range. I even bought a microfiber sponge thing at Lowes that helps. But it still seems like it takes a lot of elbow grease to shine it up. Anybody have any secrets or tips that help?
I use Cook Top cleaning creme that I get at Sears where we bought our range. I find it works really well. I don't have many spills, just the off potato boil-over. Secrets? I learned to buy really big pots, and useone that looks bigger than what you are going to put in it, so I always have a few inches form the top to prevent overboil ;). I find stuff comes off really well with that.
 

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Razor blade to remove any crusties...

I feel the same way that you do about that goo!
 

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I just use a soapy sponge while it is still warm, then wipe with a folded dish towel ... it steams the surface, kind of like the chefs at the Japanese Steak House. For crusties, I use the abrasive side of the sponge.
 

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Discussion Starter · #10 ·
just use a soapy sponge while it is still warm, then wipe with a folded dish towel ... it steams the surface, kind of like the chefs at the Japanese Steak House. For crusties, I use the abrasive side of the sponge.

Ok that makes sense but then do you have to use something to get rid of streaks or is it left shiny?

Maybe I'm too picky but I use the cream and I find myself rubbing and rubbing, it seems like it takes me 20 minutes to clean the thing. I guess I am a messy cook. It isn't really the boil overs but the drips and spills etc. One thing I've done that does help is I clean the bottom of my pots and pans with bar keepers friend to make sure I get all the gunk off of those so it does not tansfer over to the stovetop when I cook.
 

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IzzyLucyWillie said:
just use a soapy sponge while it is still warm, then wipe with a folded dish towel ... it steams the surface, kind of like the chefs at the Japanese Steak House. For crusties, I use the abrasive side of the sponge.

Ok that makes sense but then do you have to use something to get rid of streaks or is it left shiny?
It's shiny when I'm done. If I have a big, tough stain (like potato or pasta boil over) I lather up some soap in the sponge, then squeeze it out over the messy area. I let it sit like that for a while, then clean as usual. So far so good. :D
 
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