Cooking Utensils
•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 11)
Correct Size |
More than |
1 inch overhang |
Figure 11
•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 a wok with a ring stand. Use flat bottom wok. (Figure 12)
Utensil Material Characteristic
Type | Temperature | Uses |
| Response |
|
|
|
|
Aluminum | Heats and Cools | Frying, |
| Quickly | Braising, |
|
| Roasting |
|
|
|
Cast Iron | Heats and Cools | Low Heat |
| Slowly | Cooking, |
|
| Frying |
|
|
|
Copper | Heats and Cools | Gourmet |
Tin Lined | Quickly | Cooking, |
|
| Wine |
|
| Sauces, |
|
| Egg Dishes |
|
|
|
Enamelware | Depends on Base | Low Heat |
| Metal | Cooking |
|
|
|
Ceramic | Heats and Cools | Low Heat |
(Glass) | Slowly | Cooking |
|
|
|
Stainless | Heats and Cools at | Soups, |
Steel | Moderate Rate | Sauces, |
|
| Vegetables, |
|
| General |
|
| Cooking |
|
|
|
For best cooking results, use a pan with a flat bottom. Determine if pan has a flat bottom. (Figure 13)
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.
Figure 12
Figure 13
11
