•Use proper pan size. Do not use a pan that has a bottom smaller than element. Do not use utensils that overhang element by more than 1 inch. (Figure 9)
More than |
1 inch overhang |
Correct size |
Figure 9
•Select utensils without broken or loose handles. Handles should not be heavy enough to tilt pan.
•Do not use a wok with a ring stand. Use flat bottom wok. (Figure 10)
Utensil Material Characteristic
Type | Temperature | Uses |
| Response |
|
|
|
|
Aluminum | Heats and | Frying, |
| cools quickly | braising, |
|
| roasting |
|
|
|
Cast Iron | Heats and | Low heat |
(Not recommended) | cools slowly | cooking, |
|
| frying |
|
|
|
Copper Tin Lined | Heats and | Gourmet |
| cools quickly | cooking, wine |
|
| sauces, egg |
|
| dishes |
|
|
|
Enamelware | Depends on | Low heat |
| base metal | cooking |
|
|
|
Ceramic or Glass | Heats and | Low heat |
(Not recommended) | cools slowly | cooking |
|
|
|
Stainless Steel | Heats and | Soups, |
| cools at | sauces, |
| moderate | vegetables, |
| rate | general |
|
| cooking |
|
|
|
Figure 10
9
