- Yellowing of the steel surface:
on kitchen steel burners;
bottom of oven.
Oxidation is a phenomenon common to all metals (such as aluminium, iron, gold and
silver) and is perfectly normal.
At fairly high working temperatures, the surface of the stainless steel used for the
manufacture of cooking appliances also oxidises, causing the phenomenon known
as "blueing". This normally occurs on specific components such as pan stands,
burner caps and all surfaces in direct contact with the heat.
This blueing is only superficial and does not affect the characteristics of the material
at lower levels; it can virtually be removed with the products available for this
purpose, to restore all the original cleanliness and shine.
WHAT TO USE
- For yellowing of the steel surface: non-abrasive liquids or pastes for steel or
- For cooking residues: regular detergents for light stains, or specific steel and
metal cleaning products for stubborn residues.
Only use abrasive pads to clean griddle and caps.
Apply the cleaning product with a cloth or towel paper.
After a few seconds, rub the surface vigorously with towel paper until clean.
Remove all product residues with a clean cloth or towel paper.
Wipe over with a damp chamois to give shine to the surface.