Cooking Utensils
•Use proper pan size. Do not use a pan that has a smaller bottom than surface burner. Do not use utensils that overhang grate by more than 1 inch.
Utensil Material Characteristic
Type | Temperature | Uses |
| Response |
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Aluminum | Heats and | Frying, braising, |
| cools quickly | roasting |
|
|
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Cast Iron | Heats and | Low heat |
| cools slowly | cooking, frying |
|
|
|
Copper Tin | Heats and | Gourmet |
Lined | cools quickly | cooking, wine |
|
| sauces, egg |
|
| dishes |
|
|
|
Enamelware | Depends on | Low heat |
| base metal | cooking |
|
|
|
Ceramic (Glass) | Heats and | Low heat |
| cools slowly | cooking |
|
|
|
Stainless Steel | Heats and | Soups, sauces, |
| cools at | vegetables, |
| moderate rate | general cooking |
|
|
|
Proper Pan Size
•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.
•Do not use stove top grills on your range. Stove top grills cause incomplete combustion and can create levels of carbon monoxide above allowable standards.
•Do not use a wok with a ring stand. Use flat bottom wok.
To avoid pan wobbling, 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 effect 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.
Flat Pan
Wok
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