5
Special Coatings
Porcelain enamel is one coating which is used to make
utensils easier to care for. Applied to cast iron, for
example, it makes the utensil rustproof.
A second type of coating being used on many different
utensils is a plastic called Teflon
. Because it is a very
slick surface, foods will not stick to it and this makes
cleaning much easier. High heat, sharp tools, and
scouring powders or pads can damage or destroy the
finish. Otherwise, the pan is used just as you would a
similar uncoated pan.
Aluminum
Aluminum conducts heat very well and, therefore, heats
quickly and uniformly. Foods brown very evenly in an
aluminum skillet. It comes in many weights but a medium
to heavy weight generally give best performance.
Minerals in food and water will stain but do not harm it,
nor is this discoloration harmful to food or people. A
quick scour with a soap-filled steel wool pad after each
use keeps aluminum pans looking shiny-new.
Cast Iron
Cast iron is a very durable material, but it is quite heavy
and is subject to rusting unless coated with porcelain
enamel. It is a moderately good heat conductor.
Glass
Glass Pyrex
, for example, is inexpensive, easily
cleaned and nonporous; food is visible as it cooks. There
are two types of glass utensils, those for oven use only
and those for cooktop cooking (saucepans, coffee and
tea pots). The ovenware will break if used for top burner
cooking; the top burner-ware will break in the oven; both
can break with abrupt temperature changes like setting a
hot pan on a cold surface. Glass conducts heat very
slowly.
Ceramic Glass
Glass ceramic Corning
Ware, for example, is very
hard, non-porous, easily cleaned and resists all tempera-
ture changes. It can be used for either cooktop or oven
cooking. It conducts heat very slowly.
Stainless Steel
Stainless steel is one of the most easily cleaned metals
now, is extremely resistant to heat and corrosion and
requires no polishing.
Utensil Care
Follow the manufacturer’s instructions. This is another
area where a little care frequently saves a big cleaning
job. Be sure, especially with skillets, that pans are shiny
clean with no food left to cause sticking, the next time
you use the pan.
Care and Cleaning
General Cleaning
Avoid Harsh Cleansers
For your cooktop to retain a new appearance, care must
be taken to protect the porcelain enamel and metal
finishes. Never use gritty cleansers on porcelain enamel
or polished metal trim. In time they will “age” your
cooktop. Never use oven cleaner, which is highly alka-
line, on exterior finishes, trim or aluminum parts.
Wait for the Surfaces to Cool
Do not wash or wipe any of the enamel parts while the
unit is still warm from operation. Sudden temperature
changes can cause the glass-like enamel to crack.
Prevent Acid Stains
Vinegar, milk, citrus fruits, marinades and sauces with
tomatoes contain acids which can stain or discolor even
the finest acid-resistant materials and finishes. Do not
allow these acids to come in contact with your cooktop. If
a spill occurs, wipe it up immediately with a dry cloth.
When the surface is cool, wash with warm soapy water
and dry.
Ordinary Stains
In most cases ordinary stains can be removed with
baking soda and a damp cloth. If the stain remains, use
mild cleanser taking care not to scratch or mar the finish.
Chrome Finishes
Never use steel wool, scouring powder, oven cleansers
or abrasives on bright metal or painted surfaces.
Usually a damp cloth will wipe chrome surfaces clean.
Use any good chrome cleaner if the stains don’t wipe off
easily.
Burner Knob
Do not use a scouring pad or scouring powder to clean
burner knobs. The numerals can be rubbed off the knobs
by the abrasive action.
The bottom area of the grate is not covered by porcelain
enamel and therefore should be dried thoroughly to
prevent rusting of the prongs. Also due to the glass-like
nature of enamel, it may sometimes chip from the prong
area; however, this does not affect the performance of
the cooktop.
