|“White” marks/deposits on inside of cookware||– If “marks” can be scratched out with fingernail, pot merely needs to be washed properly.
– Foodstuff needs to be rinsed carefully.
|– “Hard” water.
– Cookware not washed thoroughly.
– Salty food left too long in pot.
|Water/Drip marks on cookware.||– Do not drip dry. Wipe pot dry with soft cloth.||– High mineral content of “hard” water.|
|Discolouration of Cookware. (rainbow – straw colour)||– Use lower heat.
– Rinse with white vinegar
– Dissolve one teaspoon of tartaric acid in water and rub the inside of the unit.
– Rub the insides with a lemon cut in half.
– Clean with Chemico
|Discolouration of Cookware. (gold – bluish colour)||
– Use lower heat.
– Cooking with no food/less food in pot.
– Faulty stove/oven thermostat.
– Stainless steel starts to discolour (not rust) above 400ºC.
– Constant overheating at above 275ºC can also cause discolouration.
|Stainless cookware lost shine.||– Use plastic spatula
– Deposits may be removed with Zeb oven cleaner
– Clean while still warm. Add water and lemon juice.
– Use lower heat
|– Stainless steel will scratch with metal to metal contact. Scratches not covered by warranty.
– Overheating will cause stainless cookware to turn a golden colour.
|Base/pot has turned black due to burnt food.||– Soak in hot soapy water to loosen deposits.
– Mild cases can be cleaned with dishwashing liquid and sponge or fine scouring pad.
– Burnt organic (food) matter may be removed with Zeb oven cleaner.
|– Cook needs to be more careful.
– Dirt/oil stuck to base will turn black during cooking.
|Food sticks to bottom.||– Reduce heat.
– Add a little water or oil depending on dish.
|– Too high heat
– Lid opened during cooking. Resisting the urge to peek will result in succulent food.