USING THE PROPER COOKWARE
Using the right cookware can prevent many problems, such as uneven cooking or extended
cooking times. Using the proper pans will reduce cooking times and cook food more evenly.
Check for flatness by
rotating a ruler across the
bottom of the cookware.
CORRECT
INCORRECT
Flat bottom and straight sides.
• Tight fitting lids.
• Weight of handle does not tilt
pan.
• Pan is well balanced.
• Pan size matches the amount
of food to be prepared
and the size of the surface
element.
• Made of a material that
conducts heat well.
• Always match pot diameter to
element surface diameter.
Curved and warped pan
bottoms.
Pan overhangs element by more
than one-half inch.
Pan is smaller than element.
Heavy handle tilts pan.
CHOOSING THE PROPER COOKWARE
What your cookware is made of determines how evenly and quickly heat is transferred from the
surface element to the pan bottom.
•
ALUMINUM
- Excellent heat conductor. Some types of food will cause the aluminum to
darken. (Anodized aluminum cookware resists staining and pitting.) If aluminum pans are slid
across the ceramic cooktop, they may leave metal marks that resemble scratches. Remove
these marks as soon as the cooktop cools down.
•
COPPER
- Excellent heat conductor but discolors easily. May leave metal marks on ceramic
glass (see above).
•
STAINLESS STEEL
- Slow heat conductor with uneven cooking results. Is durable, easy to
clean and resists staining.
•
CAST IRON
- A poor conductor, but retains heat very well. Cooks evenly once cooking
temperature is reached. Not recommended for use on ceramic cooktops.
•
ENAMELWARE
- Heating characteristics will vary depending on base material. Porcelain-
enamel coating must be smooth to avoid scratching ceramic cooktops.
•
GLASS
- Slow heat conductor. Not recommended for ceramic cooktop surfaces because it
may scratch the glass.
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