Table of Contents
Advertisement
Choice of pan/frying pan
A cooker with a ceramic glass plate
demands more from your pots and pans than
a cooker with heating plates. Remember the
following:
•
Check the bottom of the pan. Pans with
a convex bottom (bulging outwards)
tend to swivel on the ceramic glass plate
and provide poor heating contact.
•
Aluminium has good heat
conductivity, but can leave silvery
marks on the plate.
•
Casseroles and pots that are made of
glass or are enamelled with coarse
patterns cause wear to the plate if
they are pulled backwards and
forwards, more so than pots and pans
made of other materials.
In order to save both time and energy the
bottom of a pan/frying-pan must
•
cover the zone completely. If the
bottom is too small, then boil-over
can easily stick to the plate.
•
be smooth or finely patterned.
•
be absolutely flat. If the bottom
bulges too much outwards or
inwards, heating-up times become
longer.
When you buy new pans, it is advisable to
choose a stainless steel model with a
sandwich bottom, that is to say a bottom
consisting of layers of different metals.
Certain pans are concave when cold. but
become flat when they are heated up.
17
Advertisement
Table of Contents
