18
USING THE PROPER 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 when cooking with minimum amounts of water.
Cast-Iron
If heated slowly, most skillets will give satisfactory results.
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 work satisfactorily if they are used with medium
heat as the manufacturer recommends.
Enamelware
Under some conditions, the enamel of this 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
top-of-range cooking.
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 ranges.
BALANCED PAN
UNBALANCED
PAN
CONVEX
(ROUNDED)
CONCAVE
(HOLLOW)
USE LIDS THAT
FIT PROPERLY
FLAME TOO LARGE
FOR PAN SIZE
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