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Utensil Materials and How to Use Them
ALUMINUM:
Medium-weight
aluminum utensils (edge of utensil is about 1 to 2 U.S. quart-
ers in thickness)
are recommended
because they heat evenly and quickly. Skillets do a good
job of browning foods and saucepans (with tight fitting lids) are ideal for nutritious cooking
with little water. Use regular and non-stick type finishes, but follow directions in this book.
Results which may occur with other utensil materials are as follows:
CAST IRON:
If heated slowly, most skillets will give satisfactory results.
ENAMELWARE:
Many types and varieties of attractive enamelware
are on the market.
Because some varieties could, under certain conditions, melt and fuse to the unit, we recom-
mend you follow the utensil manufacturer's
recommendations
for cooking with that utensil;
or use only LOW to MED heats.
GLASS:
Use glass on heat settings MED, LOW or WARM
only. Utensils may break with
sudden temperature changes. Glass manufacturers recommend a wire grid when using glass on
electric surface units. Obtain grid when utensil is purchased, or at housewares section of most
department stores.
HEATPROOF
GLASS
CERAMIC:
This material heats and cools slowly. Use lower heats
than given on Cooking Guide.
STAINLESS
STEEL:
This metal is usually combined with copper, aluminum or other metals
for improved heat distribution. These combination-metal
skillets generally work more satis-
factorily if used at a medium heat or as recommended
by the manufacturer.
lX30i<i~~
Guide far liking Heats
HIGH
MED
HI
MED
LOW
WARM
&
NOTE:
1.
2.
Quick start for cooking; bring water to boil.
Fast fry, pan broil; maintain fast boil on large amount of food.
Saute'and brown; maintain slow boil on large amount of food.
Cook after starting at HIGH; cook with little water in covered pan.
Steam rice, cereal; maintain serving temperature of most foods..
At HIGH,
MED
HI, never leave food
unattended.
Boilovers
cause smoking;
greasy spillovers may catch fire.
At WARM,
LOW, melt chocolate, butter on small unit.
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