| Problem | Reason | Solution |
| General: Burnt or firmly stuck food | Too hot a hob / careless cleaning. | Soak the product or boil a detergent solution in the pan (100 ml / 1l water). You can also use a stainless steel cleanser for stainless steel products. |
| General: Glue stains | Firmly glued labels and stickers are sometimes difficult to remove. Remove before first use, especially from the base. | Treat the glue stains with cooking oil. Wait for the oil to act. Remove the stains, wash, rinse and dry. |
| Stainless steel: Greyish- white small spots on the surface | Hard water | Boil a solution of vinegar and water in the pan. Rinse and dry. |
| Stainless steel: Small white spots or corrosion on the surface | Salt added to cold water | Add salt to boiling water, or to cooked food. |
| Stainless steel: Rainbow colours | A harmless phenomenon, caused by a sudden temperature change. May appear when the pan is emptied directly after use. | Will disappear the next few times the pan is used. You can also boil a vinegar solution in the pan. |
| Coated products: Colour changes | Usually: too high a temperature. | Do not overheat an empty pan. Always add some fat or a drop of water in the pan. Use moderate temperature. |
| Copper products: Spotted, yellowish, sometimes even bluish surface. Uneven tarnishing. | Usually a normal phenomenon, caused by oxidation. | Polish with copper cleanser or table salt and lemon: dip a lemon half in salt and rub the surface bright. |
| Copper Products: Green spots on the surface. | A chemical reaction caused by humidity. | Polish with copper cleanser or table salt and lemon: dip a lemon half in salt and rub the surface bright. |