1. After each barbecue, I empty the ashes to let the air circulate properly.
To avoid clogging my Kokko, I'll make sure I choose a good quality coal. To guide you in your choice, discover the essential criteria for choosing the right charcoal.
2. Before each barbecue, I'll make sure that the cast-iron griddle isn't clogged with ashes, and I'll rinse it regularly.
3. I'll clean the grates before I put anything in the oven.
In addition to maintenance, it's also a question of hygiene. All you have to do is use a special brush or steel wool and scrub the grill to remove any impurities. You can also heat it under the flames before brushing it, closing the Kokko's lid to help any stuck bits of food to detach more easily.
Then remove the grill from the Kokko and wait for it to cool down a little before scrubbing it, and of course, put on a glove before you start. Accidents, especially burns, are common if certain safety rules are not observed. Take stock to make sure you're not taking any risks. For more thorough cleaning, you can also use a special product such as our stainless steel grill cleaner.
4. I will brush the inside of my Kokko at the beginning and end of each BBQ season.
The interior's creamy colour is bound to darken with use. Don't bother stripping it, just remove the few ashes and particles that have stuck to the wall.
5. The outside will be pampered with a soft sponge, soap and water, or with a product suitable for ceramics.
Kokko's colour is resistant and should last for several years. Still, it's nice to see, isn't it?
6. Even if the Kokko doesn't fear the elements, if I don't use it in winter, I'll wash all the utensils and accessories and put my Kokko under cover.
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