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Home page>Recipes and tips>FAQ>I see traces

I see traces

I see steaks:

  • Blue-ish streaks simply come from the starch in food (especially carbohydrates)
    These marks will go away with a bit of white vinegar you can leave on for a moment.
  • White streaks or spots, which can be traces of limestone.
    These spots will disappear with a bit of white vinegar you can leave on for a moment.
  • Brown streaks or spots can be caused by specific foods and by slightly overheating.
  • White spots are almost certainly related to contact with salt

Indeed, chlorine is the only element that can alter stainless steel. It is commonly used in two forms: sodium chloride (table salt) and some cleaning products (like bleach or equivalent products). 

It is recommended to add salt (or stock cubes) once the dish you are cooking is already hot, so that it dissolves and does not deposit itself on the stainless steel.
Generally, salt leaves white marks, it is slightly oxidised because sodium chloride is at a low concentration.
This is not at all a problem and is not at all dangerous for your health.

However, the concentration of chlorine is much higher in cleaning products, which means that it breaks down the stainless steel much more, and it can even develop small cavities that can go all the way through the product’s basin.


This means that products containing bleach must never be used.

  • Rainbow streaks: When cooking vegetables or other foods, sometimes a colourful layer forms on top of the stainless steel.
    These are deposits from food. They are completely harmless and even necessary for the proper functioning of the body.

the solution is very simple:

These are biodegradable, eco-certified and highly effective products.

C9, sold by Cristel, is a safe, organic clay-based natural product that perfectly cleans stainless steel.

  • You can use white vinegar, which will remove most stains.
  • You can use food grade baking soda mixed with very hot water.
  • Follow the instructions for use and maintenance.


remind: 

We remind you of the importance of never using chlorinated products to maintain stainless steel (bleach, etc.).

We also advise against using a sponge with a green scotch-brite or a stainless steel ball: too aggressive for stainless steel, they reduce or even remove the passive layer, your stainless steel will then regain its sensitivity in new condition.

We take this opportunity to remind you of the summary link of the advice of our chefs for cooking in Cristel products:

https://www.cristel.com/en/advices

We remind you that to extend the life of your non-stick items, we recommend that you do not exceed 2/3 of the power of your hobs, even if you cook with gas. This habit will allow you to preserve your non-stick coating, to cook without the risk of burning food, while cooking just as quickly as at full power thanks to the performance of the thermal diffusers of CRISTEL products.

FAQ

07/12/2025 07:21:49