• Selectheavy gaugecook,pots. Usuallyheavygauge cookpotswillnotchange
shapewhenheated.
• Usecookpotswith flat, smoothbottoms. Thetwoways todetermineifcookpots
havea flat, smooth bottomarcthe rulertestand the cookingtest.
Ruler Test
1. Placetheedgeofruleracrossthebottom /f,,-_ _
ofthepot.
2. Hold up tothelight.
3. Nolightshouldbevisibleunderthe ruler.
CookingTest
1. Put 1 inchofwaterinto thecookpot.
2. Placecookpotonthe element. "rumcontrolto theHi setting.
3. Observethebubbleformationtodeterminetheheatdistribution,ifthebubbles
areuniformacross thecookpot,the cookpotwillperformsatisfactorily.Ifthe
bubblesarenotuniform,the bubbleswillindicatethehotspots.
• Match thesize of thecookpot tothesize ofthe element, ideally the cookpot
willbethesamesizeor slightlylarger.
Heavygauge cookpotswith fiat, smooth bottomswill usuallywork in a similar way.
However,therearesomedifferencesinthe cookingperformanceofvariousmaterials.
•Aluminum cookpotsheatquicklyandevenly. Best suitedforsimmering,braising,
boilingandfrying.
•Stainlesssteel cookpotsw_ll evenlydistributeheat ifconstructed oftd-ply or
combinedwith other metalssuch as aluminumand copper. Use for cooking
functionssimilartoaluminum.
•Cast iron cookpotsare slowto heat butcook moreevenly once temperatureis
reached. Useforlong term low heatcookingor for browningandfrying.
•Glassceramic, earthenware, heat-proof glassor glazedcookpots canbe usedif
recommendedbythe manufacturerfor cookpotcooking. Do not usewith trivets.
Bestusedon low to mediumcontrolsettings.
•Porcelain enamel-on-steel or porcelain enamel-on-cast iron should be used
accordingtomanufacturer'sdirections. Do not allowto boil dry.
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