SELECTING COOKWARE
POTS AND PANS
The better the pot, the better the cooking results.
•You can recognize good pots and pans by their bases. The base should be as thick and flat as possible.
•Pots with aluminum or copper bases can cause metallic discoloring on the ceramic glass surface which is very difficult or impossible to remove.
•Be very careful when using cast iron pots or pots with damaged bases which are rough and or have burrs on them. Scratches can occur if they are slid across the surface.
•When cold, pot bases are normally bowed slightly in wards(concave). They should never be bowed outwards(convex).
•If you wish to use a special type of pan (e.g., a pressure cooker, simmering pan, wok), please follow the manufacturer’s instructions and do not use a very thin pan.
USE FLAT-BOTTOMED COOKWARE
Cookware must fully contact the surface of the cooking element. Use
amount of food being
prepared. Check for flatness by rotating a ruler
across the bottom of the cookware.
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