Cooking Utensils

•Use proper pan size. Do not use utensils that overhang element by more than 1 inch.

•Use care when using glazed cooking utensils. Some glass, earthenware, or other glazed utensils break due to sudden temperature changes.

•Select utensils without broken or loose handles. Handles should not be heavy enough to tilt pan.

•Select utensils with flat bottoms.

•Do not use a wok with a ring stand.

For best cooking results, use a pan with a flat bottom. Determine if pan has a flat bottom.

1.Rotate a ruler along bottom of pan. If pan is not flat, gaps between bottom of pan and edge of ruler occur.

2.A small groove or mark on a pan does not affect cooking times. However, if a pan has a gap, formed rings, or an uneven bottom, it does not cook efficiently and in some cases may not boil liquid.

Utensil Material Characteristic

Type	Temperature	Uses
	Response

Aluminum	Heats and cools	Frying, braising,
	quickly	roasting

Cast Iron	Heats and cools	Low heat
	slowly	cooking, frying

Copper Tin	Heats and cools	Gourmet cooking,
Lined	quickly	wine sauces, egg
		dishes

Enamelware	Depends on	Low heat cooking
	base metal

Ceramic	Heats and cools	Low heat cooking
(Glass)	slowly

Stainless	Heats and cools	Soups, sauces,
Steel	at moderate rate	vegetables,
		general cooking