Cookware
IMPORTANT: Do not leave empty cookware on a hot surface
cooking area, element or surface burner.
Ideal cookware should have a flat bottom, straight sides and a
well-fitting lid, and the material should be of medium-to-heavy
thickness.
Rough finishes may scratch the cooktop or grates. Aluminum and
copper may be used as a core or base in cookware. However,
when used as a base they can leave permanent marks on the
cooktop or grates.
Cookware material is a factor in how quickly and evenly heat is
transferred, which affects cooking results. A nonstick finish has
the same characteristics as its base material. For example,
aluminum cookware with a nonstick finish will take on the
properties of aluminum.
Cookware with nonstick surfaces should not be used under the
broiler.
Use the following chart as a guide for cookware material
characteristics.
COOKWARE
CHARACTERISTICS
Aluminum
I
Heats quickly and evenly.
I
Suitable for all types of cooking.
I
Medium or heavy thickness is best for
most cooking tasks.
Cast iron
I
Heats slowly and evenly.
I
Good for browning and frying.
I
Maintains heat for slow cooking.
Ceramic or
I
Follow manufacturer’s instructions.
Ceramic glass
I
Heats slowly, but unevenly.
I
Ideal results on low to medium heat
settings.
I
Copper
Heats very quickly and evenly.
I
Earthenware
Follow manufacturer’s instructions.
I
Use on low heat settings.
I
Porcelain
See stainless steel or cast iron.
enamel-on-
steel or cast
iron
Stainless steel
I
Heats quickly, but unevenly.
I
A core or base of aluminum or copper
on stainless steel provides even
heating.
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