The different stages in the production of Marseille soap using the Marseille cooking process with high heat are called la cuite. Determining and delicate, they are spread over at least ten days and require the full attention of the master soapmaker. The first mashing step transforms vegetable oils into soap under the combined action of soda and heat. The soap paste is then washed several times with salted water to remove the soda residues, and the soap is cooked for a week at a temperature of 248°F (120°C). The final liquidation rids the soap of all impurities through several washes with pure water.