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Cooking and frying utensils
Thebetterthe potorthe pan,the betterthe boiling
orfrying result.
. You can recognise good quality pans by their
base.Thebaseshould be thick andasflataspos-
sible.
. Rough bases (i.e. burrs and sharp edges) will
scratchthe ceramicglasssurface.
. Utensils with aluminium and copper bases can
leave behind metallicdiscolourationswhichcan
onlybe removedwith difficultyorsometimesnot
atall.
. Saucepans and frying pans should not be smaller
than the cooking zone,andpreferablynotmore
than 10--15 mm largerthan the diameterof the
cooking zone.
. When cold, pan bases normally curve slightly
inwards(areconcave). In no caseshouldthey
curve outwards(beconvex).
. When buying new pots or pans pay attention to
the basediameter.Manufacturersoften statethe
upperdiameterofthe edge ofa dish.
. If you are using special cooking utensils like pres-
surecookersoraWOK,followthe manufacturer’s
instructions.
. Follow any guidelines provided by the saucepan
manufacturer.Ensuretheyarerecommendedfor
use on ceramichobs.
Generalhints
. The bases should always be clean and dry.
. To avoid scratching or damaging the ceramic
glasssurface,potsand pans shouldbe moved on
the hob bylifting them,andnotby sliding.
. Scratches can also be caused by grains of sand
(e.g.originating fromthe previouswashing of
vegetables),drawnoverthe cooking surfacewith
the pan,orbyburrsandthe rimsofpan bases.
. Use high sided pans for dishes with a lot of liquid,
sothatnothingboilsover.
Energy consumption
Tosaveenergy,you should:
. place pots and pans in position before switching
on the cooking zone.
. use only cooking and frying utensils with smooth,
flatbases.
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