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CHOOSING
COOKWARE
__ - ------.-
COOKTOP COOKWARE
COOKING NOTES
__---
Alum
num
Spreads
heat quickly
and evenly.
Best for frying,
braising
and pot roasts.
----
Cast
Iron
Slow
to change
temperature
and holds
heat.
Good
for browning,
frying
and stewing.
---
Copper,
Tin-lined
Qurck
to change
temperature
Great
for gourmet
cookrng.
wine
sauces
and egg cookery.
TInlIning
will wear
thrn wrth use and must
be retinned
to avoid
a poisonous
reaction
between
the copper,
the heat and the food.
----
Glass
Ceramic
Slow
to change
temperature.
Best
for long.
low heat cooking
with a liquid.
Porcelain
Enamel
Porcelain
enamel
over
steel
is long
lasting,
stain
and scratch
resistant.
How
well
it heats
depends
upon
the type of steel
usea
Best for cooking
soups
and other
liquids.
Stainless
Steel
Usually
combined
with
other
metals
such
as aluminum,
copper
or carbon
steel.
These
other
metals
make
the cookware
heat
more
quickly
whrle
the stainless
steel
makes
it strong
and
long
lasting.
Best for frying,
sauces.
soups,
vegetables
and egg cooking
OVEN COOKWARE
Alumrnum
Absorbs
heat
faster
than
glass
or steel
and conducts
heat
well.
Grves
delicate
browning,
tender
crusts,
and
reduces
spattering
of roasts
Best
for cakes,
muffins,
quick
breads,
cookies
and roasting.
Ovenproof
Glass/
Because
this
cookware
absorbs
and
holds
heat
well,
you
should
lower
your
oven
Pottery
temperature
25" F. Gives
food a deep.
crusty
brown
top. Best for casseroles.
Teflon,
Dull or
Absorbs
heat
quicker
than
shiny
cookware.
Lower
your
oven
temperature
25" F (except
for
Darkened
Cookware
pastry).
Good
for pies and other
foods
baked
in pastry
shells.
0. Can 1 use special
cookware,
like an oriental
wok, on my
free
air flow
that
IS
needed
for proper
operation
of the
cooktop
burners?
burner.
Also,
the trapping
of high heat around
the burner
A. Some
oriental
woks
have
support
rings
that
block
the
may
damage
the cooktop.
You
should
not use utensils
which
go below
the top of the cooktop
burner
grate.
14
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