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Cookware Considerations
Canning
The cookware
material,
construction
and size
Acceptable
water-bath
or pressure
canners
can play a large role in cooking performance,
should not be oversized
and must have a flat
bottom.
The following are not recommended:
Proper utensils will reduce
cooking times, use
less energy and eook food more evenly,
canners
with ridged bottoms,
oversized
canners
Optimum
cooking
performanee
can be
or a very large canner
that rests on two surface
achieved
when
heavy
gauge,
flat, smooth
burner
grates.
bottom,
metal
utensils
with straight
sides
When canning,
use the High setting just until
and tight fitting
lids are used. When selecting
the water comes to a boil or pressure
is reached
cool'ware,
consider the following things,
in the pressure
canner, then reduce
to the lowest
heat setting that maintains
the boil or pressure.
Construction
and Size
Prolonged
use of the High setting or the use of
For best heat conduction
from the gas burner
to
incorrect
canning utensils will produce
excessive
heat. Excessive heat can cause permanent
the utensil, use flat bottom
utensils. To
damage to the range.
determine
the flatness
of the bottom
of a pan,
place the edge of a ruler across the bottom
of the
For more information
on canning
procedures,
utensil. Hold it up to the light. Little or no light
contact your local county
extension
office or one
should be visible under the ruler,
of the following companies
who specialize
in
home canning:
The flame size should be adjusted
so it does not
• Ball Corporation
extend beyond
the edge of the cooking utensil.
Consumer
Affairs Department
This is for personal
safety and to prevent
damage
345 South High St.
to the range and any cabinets
installed
above it.
Muncie,
IN 47305-2326
Material
• Kerr Class Manufacturing
Corporation
Consumer
Products
Division
The pan material
determines
how evenly and
1840 Century
Park East
quickly heat is transferred
from the gas burner
Los Angeles, CA 90067
to the pan bottom.
Some widely used pan
materials
are:
Excellent heat conductor. Some food will cause it to darken or pit. Anodizing improves stain
;
,, resistance. Often used as a bottom coating to improve the beating of other pan materials.
Excellent heat conductor. Discolors easily,requires constant polishing. Often used as a bottom
coating to improve the heating of other pan materials.
|
,
i
S_ess
Steel
Slow heat conductor. Develops hot spots and produces uneven cooking results. Durable, attractive,
easy to clean and stain resistant. Will distribute heat better if other metals (aluminum or copper) are
,
, combined or sandwichedtogether as a bottom coating.
, Cast Iron
i Slowheat conductor. Cooks evenly once temperature is reached. Heavy. Needs seasoning to =make
•
, cleaning easier and to prevent sticking and rusting.
Slowheat conductors. Easy to clean. Some types may only be used in the oven.
Class-like substance fused to metal. Heating characteristics depend on base material (usually
aluminum, stainless steel, carbon steel or cast iron). Available in colors and easy to clean.
Note: Some brands of metal, smooth bottom eool_vare that generally perform well on all types of ranges are Farberware,
Magnalite, Revere Ware, Wearever, T-Fal, and smooth bottom Club Aluminum °.
°Brand names are the trademarks of respective manufacturers.
PAGE 9
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