Instructions for the user
14
5.4
Cookware
NOTE:
Do not leave empty cookware on a hot surface or burner.
Ideally, cookware should have a flat bottom, straight sides, a tight-fitting lid and medium-to-heavy
thickness.
Rough cookware finishes may scratch the rangetop. Aluminum and copper may be used in cookware as
a core material or base. However, when used as a base they can leave permanent marks on the
rangetop or grates.
Cookware properties are a factor in how quickly and evenly heat is distributed, which affects cooking
results. A non-stick finish has the same characteristics as its base material. For example, a non- stick
finish on Aluminum cookware will take on the properties of aluminum.
Refer to the following chart as a guide to the physical properties of cookware.
COOKWARE
PROPERTIES
Aluminum
•
Heats quickly and evenly
•
Suitable for all types of cooking
•
Medium or heavy thickness is best for most cooking tasks.
Cast iron
•
Heats slowly and evenly
•
Good for browning and frying
•
Maintains heat for slow cooking.
Ceramic or glass-ceramic
•
Follow the manufacturer’s instructions
•
Heats slowly but unevenly
•
Best results with low to medium heat settings.
Copper
•
Heats very quickly and evenly
Earthenware
•
Follow the manufacturer’s instructions
•
Use low heat settings
Porcelain enameled steel or cast
iron
•
See stainless steel or cast iron
Stainless steel
•
Heats quickly but unevenly
•
Stainless steel cookware with aluminum or copper as a core
material or bottom provides even heating.
