Choosing Your Utensils | GB | |
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Do not | use utensils with rough bases. |
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Do not | use lightweight utensils with thin, |
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| distorted or uneven bases. |
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Do not | use lightweight enamelled steel |
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| utensils. |
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Do not | use cast iron utensils. |
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Do not | use utensils with recessed, scrolled or |
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| ridged bases. |
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Do not | use a utensil which has a base |
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| concavity greater than l mm as this will |
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| reduce the performance of the hob |
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Do not | use a utensil with a convex base. |
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Do not | use glass ceramic utensils. |
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Do not | use use lightweight saucepans with |
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| plain thin copper bases on ceramic or |
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| halogen hot plates. |
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Note: All copper pans are excellent conductors of heat, and are hard wearing and strong, but need quite a lot of care. They can be very heavy and do not usually have completely flat bases. The interiors are usually lined with a different material such as tin.
A stainless steel pan with a sandwich base of aluminium and stainless steel is an excellent conductor of heat and is suitable for use on ceramic and halogen hobs, providing they are used in accordance with the saucepans manufacturers’ recommendations.
Stainless steel pans with a sandwich base of aluminium and copper are excellent conductors of heat. If using stainless steel saucepans with aluminium and copper sandwich bases on ceramic and halogen hobs, the use of these pans must be in accordance with the saucepan manufacturers’ recommendations.
Extra care should be taken to ensure the base of the pan and the hob is cleaned, and the hob conditioned, after each and every use, when using this type of saucepan.
If these recommendations are not followed, the result will be a build up of small copper deposits on the surface of your hob which, if not cleaned after each use, will result in permanent marking of your hob.
Always lift the pan from the hob, do not drag or slide across the hob surface as damage may occur.
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