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Coo]_waYe
Aluminum:
Medium-weight
cookware
is
recommended
because
it heats
quickly
and
evenly.
Most ti)ods
brown
evenly
in nil
aluminum
skillet.
Use saucepans
with tight-
fitting
lids tin cooking
with minimum
amounts
of water.
Cast Iron:
If heated
slowly, most
skillets
will
give satistacto
U resuhs.
Enamelware:
Under
some
conditions,
the
enamel
of some
cookware
may meh.
Follow
cookw,
ue
illanllJ[_lC[lliei"s
iecolillilendations
fin" cooking
methods.
Glass: There
are 2 types of glass cookware-
those for oven use only and
those fi)r surfhce
cooking
(saucepans,
coffee
and teapots).
Glass conducts
heat ve_y slowly.
Heatproof
Glass Ceramic: Can be used fin
either surthce or oven cooking. It conducts
heat ve, y slowly and cools ve, y slowly. Check
cookware manufacturer's
directions
to be sure
it can be used on gas cooktops.
Stainless Steeh This metal alone has poor
heating properties,
and is usually combined
with copper, aluminum
or other metals for
improved
heat distribution.
( ombination
metal skillets generally work satistactorily
if
they are used at medium
heat as the
manutacmrer
recommends.
Wok
cooking"
We re(ommend
that you use only a fiat-
bottomed
wok. They are available at your local
retail store.
Do not use woks that have support
rings.
Use of these types ofwoks, with or without tile
ring in place, can be dangerous.
Placing tile
ring over the burner
grate may cause the burner
to work improperly
resuhing
in carbon
monoxide
levels above alh)wable current
standards.
This could be dangerous
to your
heahh. Do not t_ y touse such woks without
tile
ring. You could be seriously burned
if the wok
tipped over.
Use only flat-bottomed woks.
Donotuse w0kswithsupportrings.
Stove top
g'rills
Do not use stove top grills on your sealed gas
burners.
If you use the stove top grill on the
sealed gas burner
it will cause incomplete
combustion
and can resuh in exposure
to
carbon inonoxide
levels above allowable
current
standards.
This can be hazardous
to
your heahh.
17
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