Cooking Utensils
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 |
|
|
|
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