Table of Contents
Advertisement
Surface Cooking
Cooking
Utensils
(Continued)
Material
Characteristics
Aluminum
Cat
iron
Stainle5\
steel.
clad
aid
inner core
Excellcn~ conductor of
heat.
Available
in
>
\';ll'loll4
gaugt\.
Heats uncvenlj
~mle\\
used u ith IOU heat.
Holds heat. SubJect to
ru4t. Used for \hlllet\
and Dutch o\
ens.
Rclati\,el>
poor- heat
conductoi-.
Subject to
chipping.
Do
not use
for
rangctop
coohlllf
uIlle\\
I-ccolllmend~d
b!, the manui'acturer.
Relati\rcl>'
poor heat
conductor. Subject to
chipping.
Plain \tainle\\ steel i\ a
relati\'elj
pool-
heat
conductor. It
I\
often
combined
\I ilh other
material\. either-
on
the
boltoni or in
an
inner
core. IO impro\ e heat
trunjfer. Ea\>, to clo:m.
Uses
All foods. With thin gauge.
cooh with some liquid.
Thicker
pauges are sug-
L
gcsted for frying. candy.
r;auces.
Suggeytcd for foods that
require long, slow cooking.
Use medium OI- IOU heat to
preheat and hi-own foods.
USC for long.
low-heat
cooking with liquids.
Use only with larfc quanti-
ties of liquid.
Plain stainIt'{\ steel should
be used onl!
with large
quantities of liquid. Pans
ti,itli
othei-
metal4 can be
uvzd for all cooking.
To prelent discoloring or crazing of the porcelain enamel range surface. do
not u\e
an
extremely large
pan
that extend\ beyond the hurncr grate and touchex
the range
4111~l'acc.
Long-term coohing at high heat when using thi\ type of
utensil
cm
damage the range surface. Do not
LIW
two burners to heat one Inrge
pan \uch a\ ;i roaster or griddle.
IO
Advertisement
Table of Contents
