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Cookware
Aluminum:
Medium-weight cookware is
recommended because it heats quickly
and evenly. Most foods brown evenly in an
aluminum skillet. Use saucepans with
tight-fitting lids for cooking with minimum
amounts of water.
Cast Iron:
If heated slowly, most skillets will
give satisfactory results.
Enamelware:
Under some conditions, the
enamel of some cookware may melt. Follow
cookware manufacturer’s recommendations for
cooking methods.
Glass:
There are two types of glass cookware—
those for oven use only and those for surface
cooking (saucepans, coffee and teapots).
Glass conducts heat very slowly.
Heatproof Glass-Ceramic:
Can be used for
either surface or oven cooking. It conducts
heat very slowly and cools very slowly. Check
cookware manufacturer’s directions to be sure
it can be used on gas cooktops.
Stainless Steel:
This metal alone has poor
heating properties, and is usually combined
with copper, aluminum or other metals for
improved heat distribution. Combination metal
skillets generally work satisfactorily if they are
used at medium heat as the manufacturer
recommends.
Wok this way
We recommend that you use a flat-bottomed wok,
available at your local retail store.
Only a flat-bottomed wok should be used.
Do not use a flat-bottomed wok on a support
ring. Placing the ring over the burner or grate
may cause the burner to work improperly,
resulting in carbon monoxide levels above
allowable current standards. This could be
dangerous to your health.
Stove top
grills
Do not use stove top grills on your sealed gas
burners. If you use the stove top grill on the
sealed gas burner it will cause incomplete
combustion and can result in exposure to
carbon monoxide levels above allowable
current standards. This can be hazardous to
your health.
Use a flat-bottomed wok.
