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How to Select Flame Size
Watch the flame, not the knob, as You reduce heat.
cookware you are using.
HANDLING OF COOKWARE, NEVER
steel pots and pans, adjust the flame so the circle it
Top-of-Range Cookware
cookware
recommended because
IS
it he:;t~ quickly and evenly. Most
foods brown evenly in an
aluminum skillet. Use saucepans
with tight-fitting lids for cooking
SURFACE COOKING
(continued)
When boilinw use this same flame size—1/2 inch
smaller than the bottom of the cookware-no matter
what the cookware is made of. Foods cook just
as auicklv at a izentle boil as they do at a furious
rolling boil. A high boil creates steam and cooks away
moisture, flavor and nutrition. Avoid it except for the
few cooking processes which need a vigorous boil.
When frying or warming foods in stainless steel,
cast iron or enamelware, keep the flame down
lower—to about 1/2 the diameter of the cookware.
When frying in glass or ceramic cookware, lower
the flame even more.
Cast Iron: If heated slowly,
most skillets will give
satisfactory results.
Enamelware: Under some
conditions, the enamel of some
cookware may melt. Follow
cookware manufacturer's
recommendations for cooking
methods.
Glass: There are two types of glass
cookware-those for oven use
only and those for top-of-range
cooking (saucepans, coffee and
teapots). Glass conducts heat
very slowly.
Heatproof Glass Ceramic: Can
be used for either surface or oven
cooking. It conducts heat very
slowly and cools very slowly.
Check cookware manufacturer's
directions to be sure it can be used
on gas ranges.
Stainless Steel: This metal alone
has poor heating properties, and is
usually combined with copper,
aluminum or other metals for
improved heat distribution.
Combination metal skillets usually
work satisfactorily if they are used
with medium heat as the
manufacturer recommends.
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