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Cooking Utensil Tips
© Use cooking utensils with flat bot-
toms, straight sides and tight fitting
lids. To determine if a pan bottom is
flat, turn the pan upside down ona
counter and place the edge of a ruler
across the bottom. There should be
no space between the pan and the
edge of the ruler. Flat bottoms allow
maximum contact between the pans
and surface units for fast, even cook-
ing. If bottoms are not flat, the power
to the element may be automatically
reduced because of uneven cooking
temperatures. This will result in longer
cooking times.
e Use only the correctly sized cooking
utensils. Pans should be the same
siZe or up to 1-inch larger in diameter
than the element. Pans smaller than
the element waste energy and cause
spillovers to contact the element.
* Do not use canners, woks, griddles or
other specialty utensils with rounded
or ridged bottoms. Use only flat,
correctly sized utensils for canning.
Do not use large diameter pressure
canners.
Burn Hazard
If the pan is too small for the
surface element, you could be
burned by the heat from the
exposed section of the surface
element.
¢ Use a lid to shorten cooking times.
¢ Tum the element off before the end of
cooking time and leave pan on
element. Food will finish cooking due
to the retained heat in the cast-iron
element.
e Aluminum pans heat up quickly and
evenly.
© Stainless steel pans with copper or
aluminum cores heat up evenly.
© Cast iron heats up slowly but cooks
evenly.
e Check manufacturer's recommendation
before using porcelain enamel-on-stee!
or porcelain enamel-on-cast iron.
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