Problem Solution Reason
“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

– Overheating.
Discolouration of Cookware. (gold – bluish colour)  

– Use lower heat.
– Unit too close to oven element. Place away from element.
– Polishing gently with a soft cloth and Silvo/Brasso.
– Send pot to factory for repolishing at nominal charge.

– Overheating.

– 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.