Choosing Your Utensils
Do Not | Do not use utensils with rough bases. |
| Do not use lightweight utensils with thin, distorted or uneven bases. |
| Do not use lightweight enamelled steel utensils. |
| Do not use cast iron utensils. |
| Do not use utensils with recessed, scrolled (like a gramophone record) or |
| ridged bases. |
| Do not use a utensil which has a base concavity greater than 1mm as this |
| will reduce the performance of the hob. |
| Do not use a utensil with a convex base. |
| Do not use glass ceramic utensils. |
| Do not use use lightweight saucepans with plain thin copper bases on |
| ceramic or halogen hotplates. |
| Note: All copper pans are excellent conductors of heat, and are hard |
| wearing and strong, but need quite a lot of care. They can be very heavy and |
| do not usually have completely flat bases. The interiors are usually lined with |
| a different material such as tin. |
| A stainless steel pan with a sandwich base of aluminium and stainless steel |
| is an excellent conductor of heat and is suitable for use on ceramic and halo- |
| gen hobs, providing they are used in accordance with the saucepans manu- |
| facturers’ recommendations. |
| Stainless steel pans with a sandwich base of aluminium and copper are |
| excellent conductors of heat. If using stainless steel saucepans with |
| aluminium and copper sandwich bases on ceramic and halogen hobs,the use |
| of these pans must be in accordance with the saucepan manufacturers’ |
| recommendations. Extra care should be taken to ensure the base of the pan |
| and the hob is cleaned, and the hob conditioned, after each and every |
| use, when using this type of saucepan. |
| If these recommendations are not followed, the result will be a build up of |
| small copper deposits on the surface of your hob which, if not cleaned after |
| each use, will result in permanent marking of your hob. |
| Always lift the pan from the hob, do not drag or slide across the hob surface |
| as damage may occur. |
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